Today I’ve got a gorgeous dessert recipe that’s as pretty to look at, as it delicious to devour — Gluten Free Lemon Bars are perfection in a pan!
Gluten Free Lemon Bars
These old fashioned Lemon Bars feature a glossy lemon filling on top of a buttery, gluten free shortbread crust. They are rich, tart, and taste like a treat your Grandma would serve while you’re visiting. Translation: they’re SO cozy and easy. The lemon filling tastes like lemon curd but you don’t have to stand at the stove stirring and praying your eggs don’t curdle.
You know what we call that — an upgrade!
These bars scream SPRING and are perfect to pair with a cup of tea and a good book. That said, they’re also elegant and delicious enough to serve for a bridal or baby shower, or Easter!
Watch How to Make Them
Ingredients Needed
Aside from the lemons, I can almost guarantee you already have all the ingredients on hand to make this Gluten Free Lemon Bar recipe, plus several ingredients are used in both the shortbread crust and lemon filling.
- Butter: Softened butter gives the shortbread crust richness. I haven’t tested these bars with vegan butter, but I’m sure the swap would work just fine.
- Sugar: Sugar is an essential ingredient in the shortbread crust, plus it balances out the tart lemon juice in the filling.
- Vanilla: I add vanilla extract to the shortbread for an oomph of coziness.
- Gluten Free Flour Blend: A gluten free flour blend WITH added binder is used in both the shortbread crust and lemon filling to give it structure. I have tested this recipe with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour Blend. If you use another blend your results could differ slightly.
- Lemons: Both lemon zest and freshly squeezed lemon juice give this lemon bar recipe it’s pretty yellow hue and tart, bright flavor. Lemon zest won’t make the bars taste more sour – it just packs in the lemon flavor.
- Eggs:Â Eggs give the lemon filling structure and silkiness.
- Powdered sugar: The lemon bars will come out of the oven with a thin white crackle on top, plus some little bubbles from the eggs. This is totally normal, and completely undetectable with a dusting of sweet powdered sugar on top.
What Size Pan to Use
I feel like the debate over how thick or thin Lemon Bars should be is a hot one. I prefer thicker bars because I really love huge bites of that sweet-tart lemon filling, while Ben likes a more subtle, thinner bar. SO, I tested this recipe two ways:
- 9×13″ pan: This will give you a thinner bar that’s easier to eat with a fork. Very elegant and so, so delicious (this is the pan I had to cut myself off from — it’s so easy to take little bites here and there!) The edges will get kind of buttery and browned which, omg, might actually be better than a center slice.
- 7×10″ pan: This pan will give you the results you see in these photos. Nice, fat, thick slices. ‘Nuf said!
- Any size pan in between: Use any size pan in between a 9×13″ and 7×10″, such as a 9×9″, and your bars will turn out great. Just look for lightly browned edges on the shortbread, and a set center of the lemon filling.
Alrighty – let’s bake!
How to Make Gluten Free Lemon Bars
Step 1: Make the Gluten Free Shortbread Crust
To the bowl of an electric mixer, or a large mixing bowl if using a handheld mixer, add softened butter, sugar, and vanilla then beat until smooth. Next add a gluten free flour blend WITH added binder plus a pinch of salt then mix again to combine.
Again, I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour Blend.
Check out my little helpers! I think Cam’s got a future in food blogging! ;)
Scoop the dough into a parchment paper lined baking pan then spread into an even layer with your fingertips. Use a fork to make shallow pricks all over the dough all the way to the edges then bake for 20-25 minutes or until the edges are just barely turning golden brown. Let the crust cool for at least 30 minutes, which will ensure the lemon filling doesn’t soak into the hot crust.
Step 2: Make the Lemon Filling
While the crust is cooling, whisk up the lemon filling. To a large bowl add lemon zest, freshly squeezed lemon juice, and eggs then whisk to combine. Next add more gluten free flour blend plus sugar then whisk for 1 minute.
Pour the mixture over the partially cooled shortbread crust then bake for an additional 20-35 minutes, or until the center is set. Give the pan a little shake – if the center is still jiggly just keep baking.
Let the bars cool completely — COMPLETELY, ya hear?! — then use the parchment paper to lift the bars out of the pan, slice, dust with powdered sugar, and serve. I hope you love these deliciously sweet-tart Gluten Free Lemon Bars – enjoy!
More Fresh and Fruity Dessert Recipes
- Blueberry Pie Bars
- Blueberry Lemon Icebox Cake
- Homemade Lemon Curd
- Berries in a Cloud
- Lemon Whip Fruit Dip
- Strawberry Shortcake Icebox Cake
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Gluten Free Lemon Bars
Description
Gluten Free Lemon Bars are a simple yet outstanding treat made with everyday ingredients. This bright and easy dessert will be loved by all!
Ingredients
- For the shortbread crust:
- 1 cup butter (2 sticks), softened to room temperature
- 1/2 cup + 2 Tablespoons sugar
- 2 teaspoons vanilla
- 2 cups gluten free flour blend WITH binder (see notes for recommended brand)
- 1/4 teaspoon salt
- For the lemon filling:
- zest of 2 lemons
- 2/3 cup fresh lemon juice (3 - 4 lemons)
- 4 large eggs
- 1-1/2 cups sugar
- 1/3 cup gluten free flour blend
- Powdered sugar, for dusting
Directions
- For the crust: Preheat oven to 350 degrees. Line a 7x10" or 9x13" baking pan, or a baking pan somewhere in between in size (see notes) with parchment paper then set aside.
- To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, add softened butter, sugar and vanilla then beat until smooth. Add flour and salt then beat until combined. Scoop dough into prepared baking dish then spread into an even layer with your hands. Use a fork to poke shallow holes all over the top, all the way to the edges, then bake until the edges are just barely turning golden brown. A 9x13" baking pan will take ~20 minutes while a smaller pan like 7x10" will take ~25 minutes.
- Remove crust from oven then let cool for at least 30 minutes.
- For the filling: While the crust is cooling, add lemon zest, lemon juice, and eggs to a large bowl then whisk to combine. Add sugar and flour then whisk for 1 minute. Pour over partially cooled crust then bake until the center is set and no longer jiggly - a 9x13" pan will take ~20 minutes, while a smaller pan like 7x10" can take ~32-35 minutes. The top will have a white, crackly appearance with tiny bubbles - that's normal!
- Let Lemon Bars cool COMPLETELY - several hours or overnight - then use the parchment paper to lift bars out of the baking pan. Slice into small squares then dust with powdered sugar and serve. Store covered on the counter or in the refrigerator for 2-3 days.
Notes
- I tested this recipe using Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- If you like thinner Lemon Bars, use a 9x13" pan. If you like thicker Lemon Bars, like in these photos, use a 7x10" baking pan (or a pan in between these sizes, such as a 9x9".) I would not use an 8x8" or smaller baking pan as the crust will be very thick.
- These bars just get better and softer as they sit on the counter so feel free to make at least a day ahead of when you want to eat.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Madeline Shapiro 03.01.2022
When I baked your lemon bars recipe a strange thing happened. Much of the lemon topping seeped to the bottom of the crust. Why did this happen?
Kristin 03.01.2022
Hi Madeline! Was the crust partially cooled or hot when you added the lemon filling?
Kristen 02.10.2022
do you use salted or unsalted butter?
Kristin 02.10.2022
I use salted. :)
Jennifer 01.29.2022
KRISTIN,
You just might be my hero. Thank you for the recipe. I can’t wait to make it.
Kristin 02.10.2022
I hope you love them, Jennifer!
schatzi 07.31.2021
For my review below – I made one mistake. It should read 2.5 tablespoons corn starch, NOT 1.5
schatzi 07.31.2021
We’re gluten and sugar free. Made these with King Arthur GF flour + 1/4 tsp xanthan gum. Subbed Lakanto monkfruit sweetener for the sugar and added a 1/4 tsp lemon extract to the filling. They’re in the oven as I write this and I’ll be back later with my final analysis. Right now everything looks and smells wonderful!
schatzi 07.31.2021
Update: Okay, here we go – this recipe is wonderful! My tweaks: used a 7x 10 pan, times given in recipe are accurate. Used corn starch instead of GF flour for lemon filling (1.5 tablespoon + .5 teaspoon). Baked for 32 minutes.
Blast-chilled and tasted with my harshest critic – my beloved hubs.
We both declare these bars very, very tasty.
Next time I’ll chill the crust for 30 minutes before baking to eliminate any grittiness.
But I gotta tell ya this is one great recipe. Going in my files.
Thank you IG!!!!
schatzi 07.31.2021
Oooops! Make that corn starch measurement 2.5 Tablespoons, NOT 1.5
schatzi 07.31.2021
Ooops! Make that corn starch measurement 2.5, NOT 1.5
Kristin 02.10.2022
So glad you were able to make this one your own!! Thanks so much for the review!
Lisa 07.29.2021
I’ve made these twice, and both times, inedible. I love your recipes, tho!
I followed the recipe to the letter….but the crust and filling were so gritty, I’m assuming from the gf flour?
Kristin 07.29.2021
Oh shoot – how disappointing! Gluten free baked goods are notorious for being gritty, as GF flours needs time to absorb liquids and soften before baking. That said, I’ve never had gritty results with the Bob’s blend I mentioned in the post. Which blend did you use?
kris 07.27.2021
this recipe is AMAZING, last time I added some lemon zest to the crust
Kristin 07.28.2021
I’m so glad you enjoyed, Kris!! Love the lemon twist to the crust idea!
Amy 07.08.2021
Hands down, the best and easiest lemon bars! I made them for my daughters bridal shower after testing them twice before and they were such a big hit!!!
Kristin 07.23.2021
Lovely!! Hope the ladies loved them – and congratulations, Mom!
Libby 05.06.2021
These are delicious! I’ve tried making gf lemon bars before but they have never turned out right – but these are perfect! My family is devouring them as I type this!
Kristin 05.07.2021
YAY!! So glad to hear this, Libby! Thrilled you all loved them. :)
Gabrielle 04.15.2021
Have you made these, or, do you think they’d taste okay if using a sugar substitute (ala Swerve)? Thanks!
Kristin 04.15.2021
Hi Gabrielle! I don’t have any experience cooking/baking with sugar substitutes so I can’t say for sure. I’m sorry I can’t be of more help in this area!
Kim 04.07.2021
These were spectacular. Everyone enjoyed them whether they needed to eat GF or not. Thanks for a delicious treat!
Kristin 04.07.2021
SO glad to hear it, Kim!! Thanks for your review!
Beth 04.05.2021
Lemon bars are the absolute best spring dessert! I’m so sad I have an egg allergy so I haven’t been able to have them for years. But I wanted to tell you that your photography is gorgeous and I felt like I could eat these through the screen they looked so pretty!! ?
Kristin 04.06.2021
Thank you so much, Beth! Minimalist Baker has a wonderful vegan lemon curd recipe that I’ve used before. You might be able to spread that over the shortbread crust for a similar type dessert! https://minimalistbaker.com/vegan-lemon-curd/
Beth 04.07.2021
Thank you so much for the recommendation! I didn’t even think of that.
Kristin 04.07.2021
For sure! Or you could slice the shortbread into squares (baked) and then dollop the lemon curd on top and serve with berries and whipped cream. YUM!
Jodi P 04.05.2021
Thank you for sharing another great recipe! I made these as well as your party potatoes for Easter and both of them were hits!! I love all of your recipes so much, makes eating GF not as horrible!
Kristin 04.06.2021
SO thrilled to hear it, Jodi! Thank you so much for your feedback and recipe rating – glad to hear Easter was a delicious one this year!
Priscilla 04.04.2021
Made these for Easter and they turned out great! Thank you for such an easy recipe
Kristin 04.06.2021
Thrilled to hear it, Priscilla! So glad you enjoyed – thank you so much for your recipe review and rating!
Jen 04.04.2021
I made these today for Easter dinner with my family. They were easy to make and everyone liked them. Very good!
Kristin 04.06.2021
Glad to hear it, Jen!!
Ellen Fourroux 03.30.2021
Hi Kristin! I make quite a few of your recipes but forget to fill this part in—-so sorry! In making these luscious looking Lemon Bars, can All Purpose flour be subbed in? I’m not GF but do love your recipes! I want to make these and possibly send them to my soul mate in CO. I made your Blondies and he loved those. It’s now time for another treat. Thanks Kristin!
Kristin 04.01.2021
Hi Ellen! You bet – swapping in AP flour should be just fine. I hope your SM loves them!! ?
Nancy 03.30.2021
I’ll definitely have to make these. First try will be the 11×7 pan, more lemon?
Kristin 04.01.2021
Perfect sized pan for these!
Leah 03.30.2021
These look delicious!
If making non-gluten-free, would you recommend using the same amounts of flour?
Thanks!
Kristin 03.30.2021
You should be able to use regular AP flour in here!
Crissy 03.30.2021
So, if we do not need gluten free, can we just use regular flour and follow the recipe as is? These look amazing!
Amanda 03.30.2021
Crissy-I was just going to ask the same question. :)
Kristin 03.30.2021
You bet – all purpose flour should work fine in these bars!
Jessica 03.29.2021
Oh. Mercy! You’re absolutely right! All I need are some lemons! We will be making these for Easter! I mean, there couldn’t possibly be a more perfect pairing than lemon bars and Brown Bag Ham (we’re gonna try it with a pre-sliced. I’ll keep you updated!)
Kristin 03.30.2021
Totally agree, Jessica!! I hope you have a delicious and happy feast!