An easy recipe for Gluten-Free Lemon Bars. These tangy lemon squares are made with a buttery shortbread crust and a fresh lemon curd filling. This gluten-free dessert also has a dairy-free option.
Gluten-Free Lemon Bars
One of my favorite Springtime desserts to make is gluten-free lemon bars. The flavor of lemon just screams “Spring” to me. I really enjoy desserts that are lemon-flavored, like my Gluten-Free Lemon Cake.
I especially love how easy lemon bars (also known as lemon squares) are to make! I used to make these lemon bars when I was a kid using my Mom’s Betty Crocker cookbook.
The good news is that lemon bars are super easy to make gluten-free. Making the shortbread crust gluten-free was easy to adapt from the traditional lemon bar recipe.
You can see just how easy it is to make gluten-free lemon bars in the recipe video.
How To Make Gluten-Free Lemon Bars
Shortbread Crust
- 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. (photo 1)
- Firmly press the dough into the lined pan evenly, making sure the layer of crust is even (photo 2)
- Bake for 20-22 minutes or until the edges are very lightly browned. Remove from the oven and set aside. (photo 3)
Lemon Filling
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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. (photo 4)
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Pour the lemon filling over the warm crust. (photo 5)
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Bake the bars for 26 minutes or until the center is just about set and no longer jiggles. (photo 6)
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Remove bars from the oven and cool completely at room temperature for 1 hour.
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Cover the bars with plastic wrap and place them in the refrigerator for 2 hours until fully chilled.
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Once the bars are chilled, lift the parchment paper out of the pan using the overhang on the sides of the pan.
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Dust the top of the bars with powdered sugar and cut into squares before serving.
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For smoother squares, wipe the knife clean between each row that you cut.
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Cover and store the leftover lemon bars in the refrigerator.
Do I Have To Use Fresh Squeezed Lemon Juice?
No, you can easily use bottled lemon juice. That is what I use. I like to use shortcuts in the kitchen when I can.
Squeezing your own lemon juice is not necessary. If you decide to squeeze your own lemon juice, you will need about 4 large lemons to make one cup of lemon juice.
Can I Freeze The Lemon Bars?
Freezing lemon bars are super easy! Cut the cooled bars (without the powdered sugar topping) into squares, then place them on a baking sheet. Flash freeze for 1 hour. Wrap each bar in aluminum foil or plastic wrap and place them into a large freezer bag.
The lemon bars can be frozen up to 3 months. Thaw the lemon bars in the refrigerator overnight. Dust with powdered sugar before serving.
Why are there air bubbles on top of the baked lemon bars?
If you have air bubbles on top of your baked lemon bars, that is completely normal. This happens when the air from the eggs rises to the surface.
Sometimes this happens and sometimes it does not. Either way, the gluten-free lemon bars taste the same and the powdered sugar covers it up!
Gluten-Free Flour
These gluten-free lemon bars were made with an all-purpose rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum included in the mix.
Most gluten-free all-purpose flour blends on the market now have the starches and the xanthan gum already mixed in them. Xanthan gum is important because it helps to replace the elasticity and texture of gluten.
If your gluten-free flour does not have xanthan gum in it, you should add ¼ teaspoon of xanthan gum per 1 cup of flour.
My favorite brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This recipe will not work with almond or coconut flour.
Tips For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a dry measuring cup (not a Pyrex measuring cup used for liquid). After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for because the flour often gets compacted in the bags.
Dairy-Free Baking
I have also included a dairy-free option for this gluten-free lemon bars recipe. My husband, my youngest sons, and I are also dairy-free, so I always try and have a dairy-free option for my recipes.
For the dairy-free option, I used Smart Balance butter. So, now you too can enjoy gluten-free and dairy-free lemon bars.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond, cashew or coconut milk (beverage in the cartons). I also like baking with coconut oil and Smart Balance butter.
Easy Gluten-Free Lemon Bars
Making gluten-free lemon bars is super easy. You only need a few simple ingredients. The hardest part of making lemon bars is waiting for them to cool!
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Lemon Bars {Dairy-Free Option}
Ingredients
Shortbread Crust
- 1 cup unsalted butter, melted dairy-free use Smart Balance Butter
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ 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
- ½ teaspoon pure vanilla extract
- ½ 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.
Shortbread Crust
- 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 top about ½-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.
Lemon Filling
- 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.
Freezing
- Freezing Instructions: The lemon bars can be frozen for up to 3 months. Cut the cooled bars (without the powdered sugar topping) into squares, then place onto a baking sheet. Flash freeze for 1 hour. Wrap each bar in aluminum foil or plastic wrap and place them into a large freezer bag. Thaw the lemon bars in the refrigerator overnight. Dust with powdered sugar before serving.
Video
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.
- For the dairy-free option I used Smart Balance Butter.
- Store leftovers covered or in an air-tight container in the refrigerator.
- The bars can be frozen for up to 3 months.
- Mama says, "always check your labels!"
Trish Raap says
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!!
Angie says
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.
Claudia says
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!
Beverly Youngblood-Smith says
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!!
Carolyn says
I used 1 stick butter and a half cup coconut oil with delicious results. This is a great recipe!
Susan Head says
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!
Deborah says
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.
Violet says
Perfection! A new family favorite!
Cathrine Killorn says
Simply moreish! So so good
Christy says
Came out perfectly! Thank you!
Sue says
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!
Denise says
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!
AG says
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!
Audrey says
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!
Kelsey Bonewell says
AMAZING!!!!!! even my non gluten free friends couldn’t stop eating them! Thank you for sharing!
Gracie says
These lemon bars were SO GOOD. We made them dairy free and they turned out perfect! Thanks for sharing the recipe!
Chef Renee says
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
Sonya L says
Perfect custard to crust ratio! These are awesome everyone in my family loved them. You cannot tell they are GF.
Juan says
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!
Kendra says
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!
Jennifer says
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!!
Jenna says
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.
Penny Brine says
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.
Nicole Allard says
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.
Becky says
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!
Dawn Monsees says
Sooooo good!!
Carey Nickels says
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!
Cami S. says
Loved these!! I had to use an egg substitute due to an allergy and it still came out awesome!! Thank you Audrey!
Carey Nickels says
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!
Barb says
How much Xanthan gum should be added to crust and filling if the gluten free flour does not include it?
Audrey says
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!
Jennifer Russell says
Yummy and easy!! ?
Audrey says
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!
Lynn Huhn says
So delicious! I halved recipe and made in an 8×8 pan. Thank goodness or I would have eaten the whole 9×13 pan.
Audrey says
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!