Gluten-Free Lemon Bars
These gluten-free lemon bars are tangy, sweet, and stacked with a thick layer of real lemon custard on a buttery shortbread crust. The lemon bars you've been missing, made gluten-free.
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Ingredients
For the Shortbread Crust:
- 1 ¼ cups (175 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (113 g) unsalted butter - melted and slightly cooled
- ½ teaspoon vanilla extract
For the Lemon Filling:
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (35 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 4 (200 g) large eggs - at room temperature
- ⅔ cup (163 g) lemon juice - from 5-6 medium to large lemons
- 2 tablespoons (12 g) lemon zest - from 2-3 lemons
- 2 tablespoons (16 g) powdered sugar - for topping (if desired)
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Instructions
For the Shortbread Crust:
- Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
- In a medium bowl, whisk together 1 ¼ cups (175 g) gluten-free flour blend, ¼ cup (50 g) granulated sugar, and ¼ teaspoon kosher salt.
- Stir in melted ½ cup (113 g) unsalted butter and ½ teaspoon vanilla extract until combined. The dough will be crumbly.
- Press the dough into an even layer using an offset spatula or the bottom of a measuring cup.
- Bake at 350℉ for 25-30 minutes, until the edges are golden and the center is no longer shiny.
For the Filling:
- While the crust bakes, whisk together 1 ½ cups (300 g) granulated sugar, ¼ cup (35 g) gluten-free flour blend, 4 (200 g) large eggs, ⅔ cup (163 g) lemon juice, and 2 tablespoons (12 g) lemon zest in a large bowl. Don't overmix.
- Pour the filling onto the warm crust.
- Bake at 350℉ for 23-28 minutes, until the edges are lightly browned and the filling is set. The very center should still jiggle slightly.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
- Dust with 2 tablespoons (16 g) powdered sugar and cut into squares.
Notes
- Flour blend: This recipe has been tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I can't guarantee other blends will work the same way.
- Food scale: For the most accurate results, weigh your ingredients. Metric measurements are included in the recipe. A food scale costs about $10 and takes the guesswork out of gluten-free baking.
- Storage. Store in the fridge for up to 4 days. These are best served cold. You can freeze them in a single layer for up to 3 months.
Nutrition
Calories: 347kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 94mg | Potassium: 52mg | Fiber: 2g | Sugar: 42g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg
