Marry Walker
If you’re craving a bright, tangy dessert that’s also gluten-free, look no further than these Gluten Free Lemon Bars. These bars are a classic treat with a zesty twist, perfect for any occasion or as a simple indulgence at home.
With a rich gluten-free shortbread crust and a tangy, creamy lemon filling, these squares are sure to satisfy your sweet tooth. Follow along to discover the secrets to making the best Gluten Free Lemon Bars every time.
Why You’ll Love This Gluten Free Lemon Bars
- Easy to Make: Simple ingredients and straightforward steps.
- Gluten-Free Delight: Perfect for those with gluten intolerance.
- Zesty Flavor: Fresh lemon juice and zest for a bold, tangy taste.
- Perfect Texture: A creamy filling atop a crumbly crust.
- Make-Ahead Friendly: Great for preparing in advance for gatherings.
- Versatile Dessert: Perfect for parties, picnics, or just because!
- Makes a Great Gift: Share them with friends and family.
Ingredients for Gluten Free Lemon Bars
- Gluten-Free Shortbread Crust: 140 g gluten-free all-purpose flour blend with xanthan gum, 30 g almond flour, 50 g powdered sugar, ¼ tsp salt, 115 g unsalted butter (melted), 1 tsp vanilla extract
- Lemon Filling: 200 g granulated sugar, 3 large eggs, 120 ml fresh lemon juice (about 3–4 lemons), 1 tbsp finely grated lemon zest, 30 g gluten-free all-purpose flour, ¼ tsp salt, 30 g unsalted butter (melted)
- For Finishing: Powdered sugar, for dusting
How to Make Gluten Free Lemon Bars — Step by Step
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8 × 8-inch pan with parchment paper, leaving some overhang. Lightly grease the paper.
- Make the Crust: Combine gluten-free flour, almond flour, powdered sugar, and salt. Add melted butter and vanilla. Mix into a dough and press into the pan. Bake for 18–22 minutes until golden.
- Prepare the Lemon Filling: Whisk sugar and eggs until smooth. Add lemon juice and zest. Mix in gluten-free flour, salt, and melted butter.
- Add the Filling: Pour lemon filling over the hot crust. Return the pan to the oven.
- Bake: Continue baking for 20–25 minutes. The center should jiggle slightly.
- Cool Completely: Cool in the pan for 1 hour, then refrigerate for at least 2 hours. Dust with powdered sugar before cutting into squares.
Tips and Tricks for the Best Gluten Free Lemon Bars
- Use Fresh Lemons: Fresh juice and zest make a big difference in flavor.
- Don’t Overbake: The filling should jiggle slightly when done.
- Chill Thoroughly: Ensure bars are fully set by chilling completely.
- Adjust Sweetness: Taste the filling before baking and adjust sugar if needed.
- Dust Just Before Serving: Keeps the powdered sugar looking fresh.
Storage and Make-Ahead
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze individually wrapped bars for up to 2 months.
Reheat: Thaw at room temperature or in the fridge overnight.
Frequently Asked Questions
Can I use a different flour for these Gluten Free Lemon Bars?
Yes, you can substitute the gluten-free all-purpose flour with almond flour, but the texture may vary slightly.
What is the best way to store GF Lemon Bars?
Store them in an airtight container in the refrigerator to maintain freshness.
Why is my Gluten Free Lemon Bars Recipe too soft?
Ensure that you don’t overmix the filling and fully chill the bars before cutting.
How can I make Homemade Gluten Free Lemon Bars more tart?
Increase the lemon zest or reduce the sugar slightly for a more tart flavor.
Do I need to use xanthan gum in this recipe?
Yes, it helps bind the ingredients together, giving a better texture to the crust.
Now that you know how to make these delightful Gluten Free Lemon Bars, it’s time to get baking! Don’t forget to share your creations and leave a comment below with your thoughts or any modifications you tried. Happy baking!
Gluten Free Lemon Bars
Ingredients
Gluten-Free Shortbread Crust
- 140 g gluten-free all-purpose flour blend with xanthan gum
- 30 g almond flour
- 50 g powdered sugar
- ¼ tsp salt
- 115 g unsalted butter, melted
- 1 tsp vanilla extract
Lemon Filling
- 200 g granulated sugar
- 3 large eggs
- 120 ml fresh lemon juice (about 3–4 lemons)
- 1 tbsp finely grated lemon zest
- 30 g gluten-free all-purpose flour
- ¼ tsp salt
- 30 g unsalted butter, melted
For Finishing
- Powdered sugar, for dusting
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8 × 8-inch pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment.
- Make the Crust: In a bowl, combine gluten-free flour, almond flour, powdered sugar, and salt. Add the melted butter and vanilla. Mix until a soft, crumbly dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 18–22 minutes, until the edges are lightly golden.
- Prepare the Lemon Filling: While the crust is baking: Whisk together the sugar and eggs until smooth. Add the lemon juice and lemon zest. Whisk in the gluten-free flour and salt. Add the melted butter and mix until completely combined.
- Add the Filling: Remove the crust from the oven. Immediately pour the lemon filling over the hot crust. Return the pan to the oven.
- Bake: Bake at 350°F (175°C) for approximately 20–25 minutes. The edges should be set, while the center should have a slight jiggle when you gently move the pan.
- Cool Completely: Allow the lemon bars to cool in the pan for about 1 hour. Refrigerate for at least 2 hours, preferably longer. Once completely chilled, lift them out using the parchment paper. Dust generously with powdered sugar. Cut into 16 squares.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 5 days.
- To Freeze: Freeze individually wrapped bars for up to 2 months.
- To Reheat: Thaw at room temperature or in the fridge overnight.
Nutrition Per Serving
* Estimate only. May vary based on ingredients used.
