Gluten-Free Lemon Bars

The best gluten-free lemon bars has a classic lemon squares taste made with an easy sweet and tangy recipe. A no fail, buttery shortbread crust may be made with gluten free flour or use the included almond flour crust adaptation.

Now you can enjoy classic lemon bars, even better than the one’s mom made! Gluten-free lemon bars have an ultra creamy lemon custard, thickened on the stove top first, so you’ll have perfect results every time!

A vibrant, citrusy fresh lemon taste, just like gluten-free lemon cake, compliments the flaky, buttery crust underneath it. To ensure a solid, yet flaky crust, this no-fail recipe uses another trick. Blending the ingredients together in a food processor or stand mixer, not only makes it effortless, but helps incorporate the butter fully into gluten free flour.

Looking for more gluten-free lemon recipes? Try my homemade Frozen Lemon Pie, Coconut Lemon Cake or Lemon Blueberry Cake.

Ingredients needed

For the creamy lemon filling plan on using about 4 fresh lemons juiced and zested. I have not tested the recipe with sugar substitutes, but using a dairy-free butter, such as Earth Balance should work fine.

Gluten-free Shortbread Crust:

• Gluten-free flour blend – I use and recommend Cup 4 Cup Gluten Free Flour, but more recommendations are listed in my best gluten free flour guide.
• Granulated sugar
• Salt
• Unsalted butter, softened

Lemon Filling:

• Granulated sugar
• Gluten-free flour
• Cream of tartar – helps bring out the tanginess
• Salt
• Eggs + egg yolks
• Lemon zest
• Fresh lemon juice
• Unsalted butter

How to make Gluten-free lemon bars recipe

To make easy gluten-free lemon bars, begin by making the crust so it has time to cool partially before topping with the fresh lemon filing. The lemon custard first thickens on the stovetop, then finishes in the oven, to make sure the bars set every time.

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

1. For the crust, use a stand mixer with paddle attachment or food processor. This helps fully incorporate the butter so the crust doesn’t become crumbly. In the large bowl of the mixer or bowl of a food processor, blend the flour, sugar, and salt on low speed.
2. Add the softened butter to the dry ingredients, one tablespoon at a time, blending completely between each addition.
3. Line a 8X8″ pan with a large piece of foil, pressed firmly to the bottom and the sides with enough overhang to lift the bars out after baking. Press the gluten-free shortbread into the prepared baking pan firmly.
4. Bake in a 350ºF oven for 20-25 minutes, or until lightly golden brown. Cool slightly while the filling is made.
5. In a medium saucepan whisk together the filling dry ingredients – sugar, flour, cream of tartar, and salt. Add the eggs, egg yolks, lemon zest, and fresh lemon juice and whisk to combine.
6. Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches a temperature of 160ºF, about 5-7 minutes. (I use my favorite instant read thermometer to check quickly.)
7. Remove from the heat and stir in the cold butter. Pour the hot filling over the baked crust. Return to the oven for 10-12 minutes, or until the edges are raised and the filling barely jiggles when the pan is gently shook.
8. Cool the bars to room temperature, then chill for 2 hours, dust with powdered sugar, and slice and serve.

Using almond flour to make lemon bars

Instead of using gluten free flour for the lemon square crust, there are other options for a grain-free bar. Replace the shortbread with either almond flour pie crust or pecan crust recipes.

For best results, use a 9X9 inch pan instead of 8X8 inch. This will give a better proportion of crust to filling. Also, line the pan with a large piece of parchment paper, instead of foil, to lift the squares out after the filling has cooled and chilled.

Bake the crust completely, according to the alternative crust instructions, before topping with lemon curd filling. The flour in the filling may be replaced with cornstarch or arrowroot starch to thicken.

An almond flour crust or nut crust will not be as solid as a shortbread crust, but will still have a great flavor and a tasty way to enjoy grain free and gluten free lemon bars!

Substituting limes

If you would like to make gluten free lime bars, replace the fresh lemon juice and zest with equal amounts of lime.

Dairy-free adaptation

Replace the butter with a dairy-free butter (such as Earth Balance butter sticks). However, plant-based butter is a little saltier so I recommend omitting the salt in the recipe.

with almond flour crust substitution

Use almond flour crust recipe in place of the shortbread crust. See above, under the heading “Using Almond Flour to Make Lemon Bars” for tips when substituting an almond flour crust.

how to tell when they are done baking

This recipe has a shortened baking time because the creamy lemon custard filling comes together on the stove top first. While this is an extra step, it does take out some of the guesswork of when the lemon square are done.

The bars should have a raised edges and the middle should be set. It will still jiggle a little when the pan is shook, but shouldn’t slosh around.

For best results, cool the bars completely on a wire rack and then at least 2 hours before cutting and serving.

Storing

Store cut lemon bars in the refrigerator in an airtight container. Upon sitting, the powdered sugar will seep into the filling, so you may want to dust them again upon serving.

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