Delish Gluten Free Lemon Bars
Buttery gluten-free shortbread crust topped with a bright, tangy lemon custard. These bakery-style bars slice clean, dust beautifully with powdered sugar, and stay tender without crumbling.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup gluten-free all-purpose flour blend for crust
- 0.5 cup powdered sugar for crust
- 1 cup unsalted butter, melted for crust
- 0.25 tsp fine sea salt for crust
- 1.5 cup granulated sugar for filling
- 0.25 cup gluten-free all-purpose flour blend for filling
- 4 large eggs for filling
- 0.75 cup fresh lemon juice from about 4 lemons
- 2 tbsp lemon zest
- 1 tsp vanilla extract optional
- 0.25 cup powdered sugar for dusting, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting.
- Make the crust: In a bowl, whisk 2.0 cups gluten-free flour, 0.5 cup powdered sugar, and 0.25 tsp salt. Stir in 1.0 cup melted butter until a soft, sandy dough forms.
- Press crust mixture evenly into the prepared pan. Dock lightly with a fork and bake 18 to 20 minutes, until set and lightly golden.
- While the crust bakes, prepare the filling: Whisk 1.5 cups sugar with 0.25 cup gluten-free flour until no lumps remain.
- Whisk in 4.0 large eggs just until smooth (avoid excessive foaming), then whisk in 0.75 cup lemon juice, 2.0 tbsp zest, and 1.0 tsp vanilla.
- Reduce oven to 325°F. Pour the filling over the hot crust and bake 20 to 22 minutes, until the center is just set with a slight jiggle.
- Cool in the pan on a rack for 1 hour, then chill at least 2 hours. Dust with powdered sugar, lift out, and cut into 16 squares, wiping the knife between cuts.
Notes
Use a gluten-free 1:1 baking blend that contains xanthan gum for best texture. For dairy-free bars, substitute a high-quality plant butter. Bars are easiest to slice cleanly after chilling; for sharper edges, freeze 15 minutes before cutting.