Gluten-Free Lemon Bars
Published
Easy gluten-free lemon bars are so good you’ll savor every last crumb. Lemon desserts are my favorite, and each bite of these citrus squares bursts with vibrant, zesty freshness. These tangy lemon squares are made with a buttery shortbread crust and a fresh lemon curd filling.
One of my favorite Springtime desserts to make is these gluten-free lemon bars. The flavor of lemon just screams “Spring” to me. Especially close to Easter, I really enjoy desserts that are lemon-flavored, like my gluten-free lemon cake. I especially love how easy lemon bars are to make! I made these when I was a kid using my Mom’s Betty Crocker cookbook.
Since I went gluten-free, I’ve been searching for the best gluten-free shortbread crust recipe. After finding the best gluten-free shortbread cookie recipe, I think I’ve nailed the crust. Making the crust gluten-free was actually really easy to adapt. Fresh lemon curd is the perfect balance of sweet and tart. The shortbread crust is buttery and crumbly, with just the right amount of crispness, providing a delightful contrast to the silky, tangy lemon curd.
Gluten-Free Lemon Bars
Ingredients
Shortbread Crust
- 1 cup unsalted butter, melted, dairy-free use Smart Balance Butter
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Lemon Filling
- 6 large eggs
- 2 cups granulated sugar
- 1 cup lemon juice, about 4 lemons
- 1/2 teaspoon pure vanilla extract
- 1/2 cup gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free.
- powdered sugar for dusting
Instructions
- Preheat the oven to 325°F. Line the bottom and sides of a 9×13 glass baking pan with parchment paper. Make sure the parchment paper hangs over the side of the pan to help make lifting the bars out of the pan easier.
- In a large bowl mix the melted butter, sugar, pure vanilla extract, and salt. Add the gluten-free flour and stir to completely combine and the dough forms. The dough will be thick. Firmly press the dough into the lined pan evenly to about 1/2-inch thick, making sure the layer of crust is even. Bake for 20-22 minutes or until the edges are very lightly browned. Remove from the oven and set aside.
- In a large bowl whisk together the eggs. Add the sugar and whisk until combined. Add the lemon juice and pure vanilla extract and whisk until combined. Add the gluten-free flour and whisk until completely combined.
- Pour the lemon filling over the warm crust. Bake the bars for 26 minutes or until the center is just about set and no longer jiggles. Remove bars from the oven and cool completely at room temperature for 1 hour. Cover the bars with plastic wrap and place them into the refrigerator for 2 hours, until chilled.
- Once the bars are chilled, lift the parchment paper out of the pan using the overhang on the sides of the pan. Dust the top of the bars with powdered sugar and cut into squares before serving. For smoother squares, wipe the knife clean between each row that you cut. Cover and store the leftover lemon bars in the refrigerator. These lemon bars are the best when cold.
Notes
- I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour doesn’t contain xanthan gum, you’ll need to add 1 tsp. I always opt for a high-quality blend that already contains it. I like Pillsbury Gluten-Free.
- For dairy-free lemon bars, use Smart Balance Butter or vegan butter.
- Check all ingredient labels for possible cross-contamination and ingredients containing allergens.
- Use the bottom of a flat measuring cup or a small offset spatula to press the shortbread dough evenly into the pan. This ensures an even thickness and consistent baking.
- Line your baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the bars out of the pan for cutting.
- For smoother squares, wipe the knife clean between each row that you cut.
- Store any leftovers in an airtight container or cover them tightly and refrigerate for up to 5 days to maintain freshness.
- For longer storage, you can freeze the lemon bars in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Lemon Bars Step-by-Step
Gather all your ingredients together.
Preheat the oven to 325°F and line the bottom of a 9” x 13” glass baking dish with parchment paper. Allow the parchment paper to overhang the pan sides to make lifting out the bars easier. Grab a large mixing bowl and mix together 1 cup melted unsalted butter, ½ cup granulated sugar, 1 tsp vanilla extract, and ½ tsp salt until fully combined.
Next, add 2 cups of gluten-free flour and stir until a dough forms. The dough should be thick.
Press the dough firmly into the bottom of the lined baking dish. Be sure to spread it evenly into ½ inch thick crust.
Place the crust in the oven and bake for 20-22 minutes, until the edges are lightly browned. Remove from the oven and set aside.
Make the lemon filling by whisking 6 large eggs in a large mixing bowl.
Add 2 cups of granulated sugar and whisk until the eggs and sugar are combined. Add 1 cup fresh lemon juice and ½ tsp vanilla extract, and whisk together. Add ½ a cup of gluten-free flour and whisk until there are no flour pockets.
Pour the lemon curd filling over the warm shortbread crust.
Place the baking dish back in the oven and bake for about 26 minutes. The center should be set and no longer jiggle. Remove the baking dish from the oven and allow the bars to cool at room temperature for 1 hour. Once the bars have cooled, cover the dish in plastic wrap and place it in the refrigerator for 2 hours.
Once the bars have chilled, lift them out of the pan using the overhang of parchment paper. Dust the top of the bars with some powdered sugar, cut, and serve. Enjoy!
Storage Instructions
Store any leftovers in an airtight container or cover them tightly and refrigerate for up to 5 days to maintain freshness.
For longer storage, you can freeze the lemon bars in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
I LOVE THIS RECIPE. These lemon squares are SO good!!! Thanks!
So easy and delicious!!!! I made them gf and df. sub earth balance butter and pure lemon juice instead of juicing fresh ones, I also added a bit of zest!
If I want to make them with regular flour, is it a 1:1 substitute?
Hi Jenna, We haven’t tried this recipe with regular flour, but 1:1 swap should be okay
Audrey, my life would be so sad without you! My family and friends loved these lemon bars and I’m so glad to have yet another perfect GF baked good recipe in my arsenal. Thank you!
So glad you love them Emma!
These were AMAZING and easy to make. Gluten-eating people didn’t even know the difference. The shortbread part is so decadent and comforting and the lemon part is tangy and holds together nicely. When cooked, the two sections merge together a bit forming a soft luscious consistency.
Making it at 1x is a 9×13 pan full right ?
Hi Amy, yes use a 9×13 glass baking pan 🙂
Hi! Will it matter if I use a steel pan instead of glass?
That should work just fine!
Thank you I cannot wait to make and share these on Easter ! I haven’t had lemon bars in years since I have been Gluten free I haven’t had a lot of these treats I love !
Is there a substitute for the eggs if I’m sensitive to eggs, maybe applesauce or mayo.?
Hi Carrie, The eggs are what gives the filling its structure, so we wouldn’t recommend swapping them out. We recommend looking for an egg-free lemon bar recipe instead!
My daughter in law (who regularly cooks for GF-DF family members but is herself able to eat both gluten and dairy) told me these were the best lemon bars she had ever had. I will say that I inadvertently added an extra lemon’s worth of juice to the batter (don’t ask; it was a bit touch and go for the baking time!) but still, this recipe has No Dairy and No Gluten and she loved it!
I made these for a dinner party using KA Measure for Measure. I followed the instructions exactly only cooked the crust a few extra minutes. Poured the lemon filling over the crust after 15 minutes of cooling. I had to issues with crust rising to the top. They were absolutely fantastic!
Delish! Made them for the first time and they came out perfect! I saw a lot of reviews complaining about the crust rising up above the lemon mixture – I didn’t have that issue at all! I had a panic moment when I realized I didn’t wait for the crust to cool before adding the filling but they came out divine anyways. Thank you!
Just as a suggestion for your video, but it might help having you show what it should look like, as in how -not- jiggly it should be.😂 Otherwise these look and smell amazing. Going to have them for my sisters birthday.
I answered my question above about eggs not being restricted in a dairy free diet. Thanks.
I don’t understand how this recipe is dairy free with 6 eggs?.?? With the price of eggs, I was looking for some dairy free options for a bake sale. The recipe sounds good, but seems mid-leading.
Eggs aren’t dairy.
Because dairy comes from a mammal, a class of animal that produces milk. A bird is not a mammal and does not produce milk. Therefore eggs are not considered dairy.
We made this recipe for the Super Bowl, and it was incredible. They were gone before halftime! The filling is perfect–silky, smooth, just the right balance of sweetness and tart. The shortbread crust was delicious. My husband is allergic to potatoes, so I have to used a GF flour blend that doesn’t have potato starch/flour, so we use Namaste GF Flour blend (we get it from Costco). It worked without any issues. Thanks for this great recipe!
What do you do for dairy free to replace the eggs? I don’t see that you addressed that in the recipe.
Hi Tonya, eggs are generally not considered dairy and are an integral part of this recipe, so we do not recommend replacing them.
I wonder it really is the specific gf flour blend that matters because I used Bob’s Red Mill 1:1 since its what I like and have on hand, and otherwise followed the recipe to a T, but I also had the issue with the crust floating to the top. I poured filling on while warm, it had been out of the oven for maybe 5 minutes when I did so, and the filling made a hole in the crust where I poured and a large seciton just floated to the top. We won’t be making this recipe again since the ratio of crust was 1:1 almost with filing and was just too much crust. I’m not gluten free but my stepdad is, so I’ve had a fair amount of experience swapping traditional recipes with gf but always prefer to follow a specific gf recipe when needed. Sadly, these just didn’t turn out as we’d hoped. They did taste delicous, but the crust was way too thick and then much of it was messed up in the end result due to the crust floating when adding the filling in.
Hi Allison, it’s not the flour that’s the issue with a floating crust. It’s really important to 1.) press the crust really well into the pan so that the filling won’t seep under it once poured on (we recommend pressing up the sides of the pan just a little bit), and 2.) let the crust cool completely before pouring the filling over top.
Don’t use almond flour! 😅 the shortbread floated on top of the custard when I poured it in.
So, while these lemon bars taste great, I don’t know why or how or if this is what is supposed to happen, but my crust ended up on the top, and the lemon filling ended up on the bottom and underneath the parchment paper. I had to use two cookie sheets to flip them over so the lemon curd was on the top. They are a bit of a mess, so I probably won’t be making them again even though they taste great.
Hi Debbie, it’s super important to dock and bake the crust fully before adding the lemon curd to avoid this problem (air bubbles in the crust can cause this!). You will also want to pour the filling onto the still-warm crust so that the crust doesn’t have time to shrink away from the sides of the pan as it cools.
My bars tasted good but the liquid also went underneath the crust. The recipe said to cool the crust. The lemon filling is strong tasting. Probably will not do this recipe again.
Whole family loves this recipe and it is quick and easy. Has anyone made it using Stevia instead of sugar?? I have never baked using it but hubby can’t have sugar now.
Best lemon bars in my life with or without gluten! Perfectly balanced sweet and sour flavor. I’ll warn you though my family disliked them for being too sour, so maybe put powdered sugar dusting on top? Most lemon bars mostly taste like vanilla and lack lemon flavor which is why I LOVE these, but if you’re used to weak lemon bars these might taste strong.
Hello! Can I use almond flour instead of all-purpose GF flour? How will that change the recipe and what other changes would I need to make?
Hi Sab, you can try using ¾ cup of almond flour in place of each cup of GF flour in the crust; however, we don’t recommend this swap in the lemon filling, as the almond flour won’t properly thicken the filling.
A diabetic nightmare but fabulous will make again.
I’ve made these bars a couple of times and love them, the only change I made is that I added a couple of table spoons of lemon zest as I love my lemony things to be super lemony. Other than that, they’re perfect.
Wow! You REALLY DO know gluten free! Thank you and God bless you for sharing your wisdom and recipes! I always know your recipes aren’t a gamble like most GF that I find. And that’s important since ingredients aren’t always cheap! These bars are HEAVEN! And easy to make. Followed your recipe but only had Bobs 1:1. PERFECT tartness. Insanely amazing crust. WOW. 💜
This is a winner!! I made it using King Arthur’s measure for measure flour and it worked great! Thank you so much for the tip to keep these cold — they definitely need to be. So lovely – thank you!
Hi Audrey’s
In your Gluten-Free Lemon Bars {Dairy-Free Option} can I use maple syrup instead of regular sugar?
Thank you
Hi Diane, we haven’t tested that but think it will work. It may alter the color of the bars, though!
I’m only have an aluminum pan that’s the right size. Should I increase the temperature since it’s usually reduced for glass bakeware?
Hi DK, we would recommend using 350°F for the crust and 325°F for the filling!
Just meh…. Followed recipe exactly but crust was one gooey mess with the melted butter. I usually cut in the butter with dry ingredients for lemon bar crust but figured I’d try this new method. I persevered anyway & baked crust and completed recipe. Used fresh squeezed lemons. Needed a little extra for the one cup & added concentrate along with lemon zest but filling was still flat after chilling in fridge. Added powdered sugar on top before serving after chilled and it absorbed into filling. You couldn’t see it was added. A bit more tasty on day 2 but won’t make again. I’ll go back to old family recipe & sub g/f flower and other ingredients like I have before. Been g/f baking 10 years & flour had Xanthan gum in it so not sure why it failed. It’s always fun to try new recipes. Really wanted to like this but this just didn’t work for us.
I made these and they were amazing, thank you! I followed someone in the comments and also used I used Bob’s Red Mill 1:1 Baking Flour and Smart Balance butter, because I couldn’t get the pillsbury one easily. Turned out great, everyone at the party called them “divine” and wanted to take some home! 🙂
I did squeeze my own lemons, baked until they were no longer jiggly. I tried to double and the batch that I made in a metal, larger pan did not work as well as the smaller size, Pyrex dish. Might have been my timing or something, though.
Question, would it be possible to follow this recipe with an all purpose (non gf) flour ? I made these with a gf friend in mind but I’m df only.
Hi Rae, we have not tried using a non-gf flour, but it could work!
Such a delicious gf option!
So easy to make and are absolutely delicious!!!
Currently avoiding egg whites as well as dairy and gluten. Would you think it would be okay, for a half batch if I up the eggs to 4 yolks if I am skipping the whites. I know that you don’t need the whites for the lemon curd in lemon meringue pie, so hoping this would work out. thanks, Ann-Marie
Hi Anne-Marie, we have not tried this, so we can’t comment on what the result would be. In theory, it sounds like it would work, though!
I am also allergic to eggs as well as gluten and dairy. Do you think Bob’s Egg Replacer would work in the Lemon Bar recipe?
Hi Elaine, unfortunately, the eggs are what gives the filling its structure, so we wouldn’t recommend swapping them out. We recommend looking for an egg-free lemon bar recipe instead!
Amazing 😻
MAKE THESE soooo good. I loved them
Success! The lemon curd was perfection and the shortbread was so easy to prepare. Thank you for offering both gluten and dairy free options.
Can I use coconut sugar instead?
Yes, that should work well!
Fantastic recipe, incredily easy and delicious!
I made these for a big Easter get together. Everyone loved them! I used Bob’s Red Mill 1:1 Baking Flour and Smart Balance butter. I baked the lemon filling an extra ten minutes so it wasn’t jiggly. I also paired the lemon bars with rasberries and blueberries which made a cute garnish. You couldn’t tell they were gluten and dairy free, they were delicous!
A hit every time. Sub coconut oil for butter for dairy free. Might need to add more flour though to get right consistency
Hello,
I made these lemon bars last night and they turned out perfect!! thank you for such a great recipe. I used King Arthur flour and the bars turned out awesome.
Make them! Easy, delicious and nobody will even know they are gluten free.
These were absolutely delicious! My guests raved about them and had no idea they were gluten free. This recipe is a keeper!
We are a family with many dietary restrictions (celiac, nut allergies, chocolate allergies). Our daughter-in-law made these Gluten Free Lemon Bars for Easter, and everyone was able to enjoy them. They were so delicious and refreshing!
I followed the recipe exactly. It was easy to make, easy to cut into squares and delicious. My family was surprised that they were gluten free. Thank you for a wonderful recipe!
Absolute perfection! Bright, tart and sweet – everything we love about lemon bars – and they’re gluten free! Thank you so much for this recipe!
One of the things I have missed most on our family’s GF journey is lemon bars and I’m very happy to report that the search is over with this outstanding recipe! Its absolute perfection! Perfectly balanced with the bright tartness that lemon lovers crave while also a nicely sweet treat. The crust is buttery and stands up nicely to the moist, curdy lemon topper. We made the dairy free option and halved the recipe exactly. This fantastic lemon bar now has a coveted place the family recipe box. Thank you!
Did you use an 8″ x 8″ pan for the half recipe? Thanks in advance, not sure you will see this! Ann-Marie
Yes, that is what we would recommend!
These delicious squares have received countless compliments so I figured I would finally comment. Amazing taste and fun and easy to make! I look for mamaknowsglutenfree whenever I look up new recipes now 🙂
Mama does know Gluten free…Thank you so very much. These are delicious and easy!! I zested my lemons and added it to the crust. Oh my, so very lemony and decadent. I am now researching ALL your recipes.
Can I make these the day before and chill overnight? Thanks!
Hi Cat! Yes you can make the lemon bars the day before and chill overnight. I hope you enjoy them!
Yum!!!! Made these for my daughter’s 40th birthday, and everyone loved them!
Can I make these with oat flour?
Hi Judy. No you cannot make the lemon bars with oat flour. The recipe was developed with an all-purpose gluten-free flour blend that is made form rice. I recommend Pillsbury gluten-free flour.
These lemon bars SMACK!! Easily one of the best gf and df desserts I’ve ever made, so happy that this recipe exists and that you’ve shared it with us. As someone whos making the full switch to gf and df, lemon bars are something I’ve missed so much. Thank you so much 😭
I baked these for a party and they were a hit! Thank you!
I made this for a 4th of July BBQ…I didn’t have enough lemons so my husband ran to get more and the crust cooled before I was able to get the filling made. The bars were AMAZING! The bottoms were slightly crisp and the filling creamy…EVERYONE praised them. They were ALL gone and I had requested for church this next week. This is a KEEPER! Thank you for a wonderful recipe that is simple and delicious…
Recipe turned out perfect, just like everyone else’s experience. I made it GF and DF, used Robin Hood all purpose GF flour and Becel Margarine. I used half freshly squeezed and 1/2 lemon concentrate. The only change I made was to cut down the sugar in the filling. Instead of 2 cups I used 1 3/4. I might even cut the sugar back a tad more. The flavour was wonderful and my family still found them rather sweet.
I’ve just pulled them out of the oven and they look delicious. I’ve never made lemon bars before but they are a favorite. I’ll let you know how they are!
I am gradually going GF for health reasons. Trying to find recipes that my SO will enjoy as well. This recipe hit the sweet spot and tasted great. The custard was a little gooey but I may have not baked long enough, for fear of burning crust. Next time will bake longer! They were well received by the man of the house. 😊
Oh so good!! New family favorite and shared your recipe with others who begged for it 🙂 Thank you so much for sharing this with the world!!
Made these for Easter and they were a hit. The crust is so good. We’re going to experiment with other toppings like fudge pie filling.
Made these for the first time for Easter and they turned out great! Thank you for this detailed and delicious recipe! (I used Cup4Cup gf flour and it worked great) Definitely a keeper-will be making them again soon!
Made these for the first time for Easter and they turned out great! Thank you for this detailed and delicious recipe! (I used Cup4Cup gf flour and it worked great) Definitely a keeper-will be making them again soon!
I so appreciate the trouble and effort you’re sharing with us. I just bought your cookbook and now I’ve turned my Granddaughter on to your website. She’s about to graduate university but is gluten free and dairy free. So thank you, thank you, thank you!!
I used 1 stick butter and a half cup coconut oil with delicious results. This is a great recipe!
So easy! Loved being able to use bottled lemon juice and that the recipe makes a big pan. So good! Great in the afternoon with some tea, yum!
I was looking for a gluten free dessert to take to an American Heritage Girls party. I found this one. I replaced the butter with coconut oil to make them df also. I was the favorite one to hate tonight. The platter was practically licked clean and all the gf friends requested the recipe.
Perfection! A new family favorite!
Simply moreish! So so good
Came out perfectly! Thank you!
Absolutely delicious!! We only have one family member who needs gluten free. I try to make something she can eat, but the rest of fam really can stand it! These bars are soooo good!! Everyone loved them!! Definitely will making these again!
Can’t stop eating these! I used about 3/4 cup of lemon juice (about 1/2 cup lemon juice and 1/4 cup fresh squeezed) and made it in a 9×9 Rachel Ray nonstick pan. Probably my favorite gluten free dessert now. Thanks for the recipe!
Delicious and hard to eat just 1! I’d like to make this again but for my GF DF friend. Would melted coconut oil work instead of smart butter? Thanks!
I am so happy that you enjoyed the lemon bars! I have not tried the recipe with coconut oil, but I do not think it will work the same as butter or dairy-free butter. Smart Balance is dairy-free. Thank you so much for the awesome 5-star recipe review!
AMAZING!!!!!! even my non gluten free friends couldn’t stop eating them! Thank you for sharing!
These lemon bars were SO GOOD. We made them dairy free and they turned out perfect! Thanks for sharing the recipe!
Audrey — where have you been! This is the most complete, well-written, documented steps and photos/video I’ve seen. I am a chef and this was extremely well-done! Can’t wait to try this recipe! Chef Renee
Perfect custard to crust ratio! These are awesome everyone in my family loved them. You cannot tell they are GF.
I realized halfway into making this that I didn’t have enough granulated sugar, and it’s Christmas so no one can run to the store. So I ended up using 1 c granulated plus 1/2 cup brown sugar in the filling. I wasn’t sure how this would affect the consistency and taste. It turned out a slightly darker color, but it totally worked and they are delicious! I realized I used half a cup less total sugar and they are a bit tart and I love them that way. Oh and I used Bob’s 1 to 1 gf flour. Success! thanks!
Seriously SO TASTY. I halved the crust (using Bob’s Red Mill GF 1 to 1 baking flour ), made 2/3 the filling amount, and used an 8×8 pan. It was amazing, my husband couldn’t tell it was gluten free! Thanks so much!
Just wanted to say that I made these and they were GREAT!! The recipe was super easy to follow (I’m not a very experienced baker). I did add some lemon zest to the mixture since we had fresh lemons from our tree and the whole thing was wildly delicious! Thank you!!
I’ve made these several times now. They are so delicious and the texture is amazing! I always get lots of compliments when I make these for other people! Everyone is always surprised that they’re gluten free.
I made these two weeks ago to bring to a family gathering. They got rave reviews from everyone, including the kids. Only one person in the group is on a gluten-free diet, but everybody ate them and said they couldn’t tell that they were made gluten free. I will definitely be making them again.
Hands down the best!!! This makes celiac not so bad. Thank you so much for this amazing recipe. I’ve made this a few times with different flours. Arrowhead mills gluten free all purpose flour is just as good as pillsburry’s! I tried making this with King Arthur gluten free all purpose baking mix and even though I still ate them, I felt that the lemon part was gritty.
Finally my gluten free son can enjoy lemon squares again! He loves them and can’t tell the difference like with so many other gluten free recipes. The instructions and ingredients made it easy to make these delicious bars. I froze half of them by following your step by step instructions. Thank you!
Sooooo good!!
I made this for my Mom who is gluten free and my daughter and I both fell in love too! Somehow gluten free flour just makes the best short bread. This has been my favourite gluten free experience so far. Love your website!
Loved these!! I had to use an egg substitute due to an allergy and it still came out awesome!! Thank you Audrey!
I made this for my Mom who is gluten free and my daughter and I both fell in love too! Somehow gluten free flour just makes the best short bread. This has been my favourite gluten free experience so far. Love your website!
How much Xanthan gum should be added to crust and filling if the gluten free flour does not include it?
Hi Barb! You should add 1/2 teaspoon of xanthan gum to the two cups of gluten-free flour if your gluten-free flour does not already have it. My rule of thumb is to add 1/4 teaspoon per 1 cup of flour. I hope you enjoy the lemon bars!
Yummy and easy!! ?
Thank you so much Jennifer for the awesome 5-star recipe review! I am so happy that you enjoyed the lemon bars and they were easy to make. Thanks again!
So delicious! I halved recipe and made in an 8×8 pan. Thank goodness or I would have eaten the whole 9×13 pan.
Thank you so much Lynn for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the lemon bars. Thank you so much for sharing that you halved the recipe, as I know it will help others. I totally understand because they are super addictive. If I didn’t have to share with my kids, I think I would eat them all myself. Thank you again!