Easy Gluten-Free Lemon Bars that are sweet, tangy, and refreshing.
With a buttery, flaky crust and a creamy lemon filling, you're going to love this gluten free lemon bars recipe and how quick it pulls together.
Looking for more lemon treats? You'll want to make my Gluten Free Lemon Cake. My Gluten Free Lemon Cupcakes and Gluten Free Lemon Cookies are also a scrumptious treat.
Gluten-Free Lemon Bars Recipe
Everybody needs a good Easy Gluten-Free Lemon Bar recipe in their recipe box, right?
Lemon bars are a classic dessert, and they are perfect for parties, pot lucks, and the occasional weeknight dessert.
Who knows when the first lemon bar recipe was created, but since then I've seen thousands of versions - each one with a slight adaption making it their version of the perfect lemon bar.
This lemon bar recipe uses fresh lemon. I don't recommend using bottled lemon, it just doesn't have the same effect and sometimes the lemon juice can cause baked good to have a rubbery texture.
Can I use Limes?
Yes, you can use limes to make gluten free lime bars. Simply swap out the lemon juice with fresh lime juice (not bottled) and lime zest.
It's not hard to make a gluten-free lemon bar if you have a good recipe. The first lemon bar I ever made was from the Better Homes and Garden cookbook.
You know that one with the red plaid cover? That was the only cookbook my mom kept in the kitchen, and it was all I needed to start learning to bake.
Although this recipe is similar because it uses the same standard ingredients of eggs, sugar, and lemon, this particular recipe uses a gluten-free flour blend for the base, and I used a few other ingredients to make them my perfect lemon bar.
Flour Blends
My favorite flour blends to use to make lemon bars are my gluten free flour blend (1 and 2 both work) and Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
With that said, several people have had good results with cup4Cup and King Arthur Gluten Free Flour Blend.
I don't recommend using Bob's Gluten Free All Purpose Baking Flour (red bag) because of the chickpea flour.
Working with Gluten Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
How to make gluten-free lemon bars
- For the Crust: In a medium mixing bowl beat the butter with an electric mixer for 30 seconds. Add ¼ cup of the sugar.
- Mix until well combined.
- Add 1 cup of flour, and half and half.
- Mix until crumbly.
- Press the flour mixture into the bottom of the pan. Bake in the oven for 18-20 minutes or just till golden brown.
- For the Lemon Layer: In a medium mixing bowl, combine eggs, the remaining sugar, flour, lemon zest, lemon juice and baking powder. Beat for one minute on high.
- Pour over hot baked crust.
- Bake an additional 20 minutes, or until light brown and the center is set.
Make sure you use the right size pan or your lemon bars won't come out. A reader commented that they doubled this gluten-free lemon bar recipe and used a 9x13 pan, if that's something you are interested in.
More Filling:
My recipe tends to be heavy on the crust and lighter on the filling. This means that it's more of a 5/50. If you like more filling, you can increase a few of the ingredients and bake it a touch longer. Use:
4 eggs
1 cup sugar
½ cup gluten free flour blend
½ cup lemon juice (about 5 large lemons)
4 teaspoons lemon zest
½ teaspoon baking powder
Bake for 28-30 minutes or until the center is set and the sides start to brown.
If you have any questions, let me know in the comments below.
Dairy-Free Option
If you want to make these lemon bars dairy-free you can use dairy-free butter (Earth Balance works well) and your dairy-free milk of choice or coconut crème.
Since eggs are a big part of this recipe and they help create the smooth, creamy center, I don't have a substitution at this time.
Sugar Substitutes
Powdered sugar substitutes work well in place of the confectioners sugar/powdered sugar. For the granulated sugar you can try Lakanto or Swerve.
Just a note that the texture isn't as creamy because the sugar substitutes melt differently than granulated sugar during baking.
If you need paleo my friend Sandi from fearless dining has a Easy Paleo Lemon Bar that is divine.
Tips for making gluten free lemon bars
Using high quality ingredients.
Use fresh lemon juice (not bottled). Bottled lemon juice can sometimes make things gel-like or gummy.
Don't pull them out of the oven too early, or you'll have a glob of a mess. Even if the tops are dark brown (which is okay, you'll dust powdered sugar on top and pretty them up).
Let them set in the refrigerator for at least an hour, so they set up properly.
This isn't a complicated recipe, but the results will be complicated if you don't follow the recipe or instructions.
I have made Gluten-Free Lemon Bars before and had them not turn out. Not because the recipe wasn't good, but because even the most avid bakers make mistakes.
These Easy Gluten-Free Lemon bars have a yummy chewy, butter crust, the perfect custard-like filling, and a little crunch on the top. Like I mentioned before, the recipe is simple if you follow it.
Line the pan with parchment paper. It will help to easily remove the bars when you are ready to cut them into squares.
If you want to try a paleo recipe you'll love these Paleo Lemon Bars.
Please stop back by and let me know what you think of these gluten free lemon bars! If you have any questions please leave me a comment and I will get back to you.
Easy Gluten-Free Lemon Bars
Easy Gluten-Free Lemon Bars that are sweet, tangy, and refreshing. You are going to love how quick this recipe pulls together.
Ingredients
For the Crust:
- ⅓ cup butter
- ¼ cup of sugar
- 1 cup gluten-free flour blend (my blend or Bob's Red Mill 1-to-1)
- 4 tablespoon half and half (or heavy cream or milk)
For the Lemon Layer:
- 2 eggs
- ¾ cup sugar
- ¼ cup gluten-free flour blend (my blend or Bob's Red Mill 1-to-1)
- 2 teaspoon fresh shredded lemon zest
- 3 tablespoon fresh lemon juice
- ¼ teaspoon gluten-free baking powder
Instructions
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 8x8x2 inch pan with parchment paper; set aside.
- For the Crust: In a medium mixing bowl, beat the butter with an electric mixer for 30 seconds. Add ¼ cup of the sugar and beat till combined. Add 1 cup of flour, and half and half, and beat till crumbly. Press the flour mixture into the bottom of the pan. Bake in the oven for 18-20 minutes or just till golden brown.
- For the Lemon Layer: In a medium mixing bowl, combine eggs, the remaining ¾ cup sugar, flour, lemon zest, lemon juice and baking powder. Beat for one minute on high. Pour over hot baked crust.
- Bake an additional 20 minutes, or until light brown and the center is set. Cool to room temperature on a wire rack.
- Refrigerate for an hour before cutting into bars.
- Optional: When cool, if desired, sift powdered sugar over the top.
- Store in an air tight container in the refrigerator.
Notes
- See the notes in the post for increasing the amount of lemon filling.
- Use fresh lemon juice (not bottled). Bottled lemon juice can sometimes make things gel-like or gummy.
- Don't pull them out of the oven too early, or you'll have a glob of a mess. Even if the tops are dark brown (which is okay, you'll dust powdered sugar on top and pretty them up).
- Let them set in the refrigerator for at least an hour, so they set up properly.
Nutrition Information:
Yield:
16Serving Size:
1 squareAmount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 48mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g
Natalie
I simply love lemon bars and these look amazing! Love the luscious texture!
chrystal
Thank you!
Best,
Chrystal
Wendy
I made these lemon bars yesterday & they are delicious! I did have to add a little more cream 4 tablespoons total for the crust layer because it was a little dry & wouldn’t hold together. Will definitely make again!
Amee
Looks deliciouss!!Can I substitute the gluten free flour with white whole wheat flour or all purpose?
chrystal
I don't use regular wheat flour, but it should work 🙂
Best,
Chrystal
Diana
Hi Chrystal,
I am anxious to try these lemon bars. In your notes you say "Let them set in the refrigerator for the allotted amount of time (or longer), so they set up properly." But I don't see where it says how long to let them set. Did I miss it somewhere? I just want to make sure I follow the directions exactly, so they turn out. Thank you
chrystal
Hi Diana,
I just updated that part of the post so it's clearer. Sorry about that 🙂 Refrigerate for an hour (or more) before cutting into bars.
Best,
Chrystal
Karina
Can I substitute the butter for maybe coconut oil? I’m allergic to caseine...
chrystal
Hi Karina,
I haven't tried it with coconut oil, but I imagine it would work. Butter and oil coat flours differently, so they may be a little oily to the touch.
Best,
Chrystal
Rose
have you tried any other gf flour? I have lots of different kinds but not that brand. I can't find it near me.
chrystal
Hi Rose,
I've also used Bob's Red Mill 1-to-1 gf flour, Traders Joe's gf flour blend, and King Arthur.
Best,
Chrystal
Courtney
These were so good! Any thoughts on whether it would work to make a blueberry jam, spread it as a top layer and swirl it with the lemon layer?
chrystal
I'm not sure how it would bake up, but it sounds yummy drizzled on top after 🙂
Best,
Chrystal
Courtney
That’s a better idea! I’ll try that. Thanks so much!
Heather
I made these lemon bars for the 4th of July and I followed the recipe exactly, except I doubled it and used an 9X13 pan. I cooked it about 5 minutes longer than the recipe mentions. They were FABULOUS! Since being diagnosed with Celiac disease in 2017 I have had a hard time finding a tried and true recipe for lemon bars. No funny textures or tastes here. The crust was similar to short bread and the lemon topping was pure yumminess. This recipe is a keeper! Thank you Chrystal!!
chrystal
Thank you for stopping by and leaving a review. I'm so glad you loved them!
Best,
Chrystal
Iliana
Can I substitute the sugar with coconut sugar?
chrystal
I haven't tried it in this recipe. Sorry!
Chrystal
Beverley Handley
Dear Chrystal,
Can i ask what is half and half. I have tried quite a few of your recipes and being Australian not sure what is is. All your recipes have been scrumptious. Thanks
chrystal
Hi Beverley,
Thank you for stopping by and leaving a comment 😉 Half and Half is something in the united states we use, usually for putting in coffee or sometimes for baking. It's half way between milk and heavy cream. If you see a recipe that calls for half and half, you can always use a heavy cream or full fat milk. I hope that helps.
Best,
Chrystal
Jason
Thanks for clearing up the "half and half" for your Aussie friends...
Karen
This look amazing. Could I use goat's milk which comes in 2 & 3% or almond milk as I can't have cow's milk which means heavy cream and half & half are out. Your lemon cupcakes are wonderful. Thanks
chrystal
Hi Karen,
I haven't used goats milk in baked goods, but I imagine it would work. Almond milk will work too. You can use a dairy-free butter in the crust too.
Hope that helps,
Chrystal
Sarah
Just made these because I really wanted one more lemony treat before the season of pumpkin takes holds! I’m a huge fan. Used Bob’s Red Mill all purpose gluten free flour (the one where you have to add your own xantham gum, which I happened to have.) they are a fabulous treat with clean ingredients so you don’t feel too sinful. Will make again, in addition to lots of other things I see on here that I wanna try.
chrystal
Hi Sarah,
I am so glad you like them. Thank you for taking the time to stop by and let me know.
All my best,
Chrystal
Isabelle
I really would like to try these but wonder whether they could be frozen so I could have them as occasional treats?
chrystal
Hello Isabelle,
You can freeze them. We have frozen them and pulled them out when we want them.
Best,
Chrystal
Dunia
Can I pass on the crust and bske only the lemon filling? I can not have butter or cream ...
chrystal
I haven't ever tried making just the filling. Sorry.
Best,
Chrystal
Shelby
I’ve been craving som lemon bars and these hit the spot! Super simple to make and oh so delicious! I didn’t have half and half so used almond milk in its place and the bottom crust heals up beautifully!
chrystal
I'm so glad you loved them Shelby. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Kelly
Hi Chrystal...
Your link to your GF mixed lists 2 GF mixes. Gluten Free Flour Blend #1 and #2, which one did you use for the crust of the lemon bars?
Hoping to make tonight!
chrystal
Hi Kelly,
You can use either, but the first blend (#1) will deliver a little more of a shortbread crust.
Best,
Chrystal
Sarah
Hi - I’m going to make these tomorrow, they look great! If using A flour substitute mentioned above, do we use the same amount of flour? Thanks!
Sarah
chrystal
Hi Sarah,
Yes, just be sure it's a blend that doesn't use nuts (I haven't tested nut blends yet) and that it has a mix of flours and starches. Let me know how they turn out and what you ended up using.
Best,
Chrystal