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.
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.
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.
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:
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.
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.
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.
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
- 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.
- 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.
Serving Size:1 square
Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 48mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g