Gluten-Free Lemon Bars Recipe
Introduction
These Gluten-Free Lemon Bars offer a bright, tangy burst of citrus balanced by a buttery, crumbly crust. Perfect for a refreshing dessert, they’re easy to make and sure to impress both gluten-free and non-gluten-free guests alike.
Ingredients
- 1½ cups gluten free flour (222g)
- ½ cup granulated sugar (100g)
- ½ cup salted butter (113g, cold and cut into pieces, dairy-free butter works well)
- 2 tbsp water (28 ml)
- 1½ cups granulated sugar (300g)
- ½ cup lemon juice (118 ml, from 4 lemons, Meyer lemons provide a sweeter flavor)
- 2 tbsp grated lemon zest (12g, from 2 lemons, add extra zest for a stronger lemon flavor)
- 4 large eggs (lightly beaten)
- ¼ cup gluten free flour (37g)
- Powdered sugar (optional, for dusting)
Instructions
- Step 1: Preheat your oven to 350°F. Spray a 9×9-inch baking pan with nonstick spray. For easier removal, line the pan with foil before spraying.
- Step 2: In a medium bowl, combine 1½ cups gluten free flour and ½ cup granulated sugar. Use a fork or knives to mix in the cold butter pieces until the mixture becomes crumbly.
- Step 3: Gradually add 2 tablespoons water to the mixture, stirring until it begins to hold together. Press the dough evenly into the bottom of the prepared pan.
- Step 4: Bake the crust for about 25 minutes until slightly golden and set. Remove from oven but keep the oven on.
- Step 5: While the crust bakes, prepare the filling. In a large bowl, stir together 1½ cups granulated sugar, ½ cup lemon juice, 2 tablespoons grated lemon zest, 4 lightly beaten eggs, and ¼ cup gluten free flour until smooth.
- Step 6: Pour the filling mixture over the hot crust and return the pan to the oven.
- Step 7: Bake for 22 to 26 minutes, or until the filling is set in the center.
- Step 8: Let the lemon bars cool on the counter for at least 2 hours before cutting into squares. Dust with powdered sugar if desired.
Tips & Variations
- Use Meyer lemons for a sweeter, less tart flavor that enhances the lemon bars beautifully.
- To make this recipe vegan, substitute eggs with a flax egg and use dairy-free butter.
- For a more intense lemon flavor, add extra lemon zest to the filling.
- Lining the baking pan with foil or parchment paper helps with easy removal and cleaner edges.
Storage
Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days. They taste best chilled but bring them to room temperature or slightly warm before serving. You can also freeze lemon bars for up to 1 month; thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten free flour?
Yes, you can substitute with an equal amount of regular all-purpose flour if gluten is not a concern. The texture may be slightly different but still delicious.
How do I know when the lemon bars are fully set?
The filling should look mostly firm with only a slight wobble in the center when gently shaken. It will continue to set as it cools.
PrintGluten-Free Lemon Bars Recipe
These Gluten-Free Lemon Bars are a bright, tangy, and sweet dessert perfect for anyone avoiding gluten. Featuring a buttery crumbly crust and a smooth, zesty lemon filling, these bars are baked to perfection and finished with a dusting of powdered sugar. Ideal for a refreshing treat that balances sweetness with a fresh citrus punch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 65 minutes (including cooling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust
- 1½ cups gluten free flour (222g)
- ½ cup granulated sugar (100g)
- ½ cup salted butter (113g, cold and cut into pieces, dairy-free butter works well)
- 2 tbsp water (28 ml)
For the Filling
- 1½ cups granulated sugar (300g)
- ½ cup lemon juice (118ml, from 4 lemons, Meyer lemons preferred for sweeter flavor)
- 2 tbsp grated lemon zest (12g, from 2 lemons)
- 4 large eggs (lightly beaten)
- ¼ cup gluten free flour (37g)
For Garnish
- Powdered sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by spraying it with nonstick spray. Optionally, line the pan with foil before spraying to make removing the bars easier after baking.
- Make the Crust: In a medium bowl, combine the gluten-free flour and granulated sugar. Use a fork or knives to cut the cold butter into the dry ingredients until the mixture becomes crumbly. Slowly add the water a tablespoon at a time while mixing to form a dough.
- Press and Bake Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for about 25 minutes, or until the crust is slightly golden and set.
- Prepare the Filling: In a large bowl, whisk together the granulated sugar, lemon juice, lemon zest, eggs, and gluten-free flour until the mixture is completely smooth and well combined.
- Pour Filling Over Crust: While the crust is still hot, pour the lemon filling mixture evenly over the crust in the pan.
- Bake Lemon Bars: Return the pan to the oven and bake for 22-26 minutes, or until the filling is set in the middle but still slightly jiggly.
- Cool Completely: Remove the pan from the oven and allow the lemon bars to cool completely on the counter for at least 2 hours. This helps the filling firm up for clean slicing.
- Slice and Serve: Once cooled, cut the bars into squares. Optionally, sprinkle with powdered sugar before serving for an elegant touch.
Notes
- Use Meyer lemons if possible for a sweeter, less acidic filling.
- For easier removal, lining the pan with foil before spraying is recommended.
- Dairy-free butter can be used to make this recipe suitable for those avoiding dairy.
- Ensure the lemon bars are fully cooled before slicing to avoid crumbling.
- Powdered sugar is optional but adds a nice visual and subtle sweetness on top.
Keywords: gluten free lemon bars, lemon dessert, gluten free dessert, lemon bar recipe, citrus dessert
