Gluten-Free Lemon Bars
By the Gluten Free Recipes team ·
Bright and zesty, these gluten-free lemon bars offer a delightful balance of tangy citrus and sweet, buttery crust. The tender, crumbly base perfectly complements the vibrant lemon filling for a truly satisfying treat.
At a glance: This easy desserts recipe yields 4 servings in about 45 minutes (25 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lemon Bars: When preparing this desserts recipe, to prevent cross-contamination with gluten, always use clean utensils and cutting boards, and ensure all packaged ingredients, including baking powder, vanilla extract, and powdered sugar, are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Lemon Bars: This recipe is gluten-free by using a certified gluten-free flour blend and ensuring all other ingredients are free from gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup fresh lemon juice
- 1 tbsp lemon zest
- 0.25 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This will help prevent sticking and ensure a clean release of the bars.
- 2
In a medium bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated. The mixture should be smooth and well combined.
- 3
Add the certified gluten-free all-purpose flour blend and salt to the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. The dough will be thick and slightly sticky.
- 4
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake the crust for about 15-18 minutes, or until it's lightly golden brown around the edges and feels set to the touch. Remove the pan from the oven and let it cool slightly while you prepare the filling.
- 5
In a separate bowl, whisk together the fresh lemon juice and lemon zest until well combined. Pour this vibrant lemon mixture evenly over the slightly cooled crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center. The top should appear slightly firm.
- 6
Allow the lemon bars to cool completely in the pan on a wire rack, which will take at least 1-2 hours. Once fully cooled, dust the top generously with powdered sugar before cutting into squares. Gluten-free baked goods often firm up significantly as they cool, so patience is key for the best texture.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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