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    Home » Desserts

    Gluten-Free Lemon Bars {Dairy-Free Option}

    Published: Mar 8, 2020 · by Audrey

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    gluten-free lemon bars Pinterest pin 1A

    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 on a blue cake stand

    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)

    gluten-free lemon bars recipe steps photo collage

    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. (photo 4)
    • Pour the lemon filling over the warm crust. (photo 5)
    • Bake the bars for 26 minutes or until the center is just about set and no longer jiggles. (photo 6)
    • Remove bars from the oven and cool completely at room temperature for 1 hour.
    • Cover the bars with plastic wrap and place them in the refrigerator for 2 hours until fully 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.

    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 lemon bars cut in a glass baking pan

    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.

    gluten-free lemon bars stacked on a blue cake plate

    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!

    • Gluten-Free Oatmeal Cookies {Dairy-Free Option}
    • Easy Gluten-Free Brownies {Dairy-Free Option}
    • Gluten-Free Carrot Cake {Dairy-Free Option}

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest or YouTube!

    ★Did you make this recipe? Please give it a star rating below in the comments!★

    gluten-free lemon bars stacked on top of each other on a blue plate
    Print Pin
    5 from 36 votes

    Gluten-Free Lemon Bars {Dairy-Free Option}

    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.
    Course Dessert
    Cuisine American
    Keyword gluten-free dairy-free lemon bars, gluten-free lemon bars
    Prep Time 10 minutes
    Cook Time 48 minutes
    chilling time 3 hours
    Servings 24 bars
    Calories 211kcal
    Author Audrey from Mama Knows Gluten Free

    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!"

    Nutrition

    Serving: 1bar | Calories: 211kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 70mg | Potassium: 32mg | Fiber: 1g | Sugar: 22g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Cj says

      January 27, 2023 at 2:17 pm

      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.

      Reply
    2. Cat says

      January 24, 2023 at 8:14 pm

      Can I make these the day before and chill overnight? Thanks!

      Reply
      • Audrey says

        January 27, 2023 at 1:53 pm

        Hi Cat! Yes you can make the lemon bars the day before and chill overnight. I hope you enjoy them!

        Reply
    3. Susan says

      January 04, 2023 at 8:41 pm

      Yum!!!! Made these for my daughter’s 40th birthday, and everyone loved them!

      Reply
    4. Judy says

      December 27, 2022 at 7:03 pm

      Can I make these with oat flour?

      Reply
      • Audrey says

        December 29, 2022 at 9:59 pm

        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.

        Reply
    5. Mckey says

      August 06, 2022 at 5:49 pm

      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 😭

      Reply
    6. Stephanie says

      July 29, 2022 at 9:03 pm

      I baked these for a party and they were a hit! Thank you!

      Reply
    7. Melanie Foster says

      July 04, 2022 at 12:21 pm

      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…

      Reply
    8. Leanne Shannon says

      July 04, 2022 at 12:44 am

      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.

      Reply
    9. Melanie J says

      July 02, 2022 at 4:30 pm

      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!

      Reply
    10. Elisa says

      May 28, 2022 at 1:39 pm

      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. 😊

      Reply
    11. Trish Raap says

      May 02, 2022 at 10:26 am

      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!!

      Reply
    12. Angie says

      April 23, 2022 at 9:25 am

      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.

      Reply
    13. Claudia says

      April 21, 2022 at 7:23 pm

      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!

      Reply
    14. Claudia Rodriguez says

      April 21, 2022 at 7:23 pm

      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!

      Reply
    15. Beverly Youngblood-Smith says

      April 08, 2022 at 2:27 pm

      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!!

      Reply
    16. Carolyn says

      February 22, 2022 at 1:21 am

      I used 1 stick butter and a half cup coconut oil with delicious results. This is a great recipe!

      Reply
    17. Susan Head says

      February 12, 2022 at 5:10 pm

      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!

      Reply
    18. Deborah says

      January 18, 2022 at 9:33 pm

      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.

      Reply
    19. Violet says

      December 29, 2021 at 12:29 am

      Perfection! A new family favorite!

      Reply
    20. Cathrine Killorn says

      September 04, 2021 at 5:33 am

      Simply moreish! So so good

      Reply
    21. Christy says

      August 19, 2021 at 9:03 pm

      Came out perfectly! Thank you!

      Reply
    22. Sue says

      July 14, 2021 at 1:03 pm

      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!

      Reply
    23. Denise says

      July 12, 2021 at 12:33 am

      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!

      Reply
    24. AG says

      July 07, 2021 at 7:31 pm

      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!

      Reply
      • Audrey says

        July 11, 2021 at 7:27 pm

        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!

        Reply
    25. Kelsey Bonewell says

      June 25, 2021 at 1:44 am

      AMAZING!!!!!! even my non gluten free friends couldn’t stop eating them! Thank you for sharing!

      Reply
    26. Gracie says

      April 20, 2021 at 10:39 am

      These lemon bars were SO GOOD. We made them dairy free and they turned out perfect! Thanks for sharing the recipe!

      Reply
    27. Chef Renee says

      March 21, 2021 at 3:11 pm

      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

      Reply
    28. Sonya L says

      January 24, 2021 at 11:29 pm

      Perfect custard to crust ratio! These are awesome everyone in my family loved them. You cannot tell they are GF.

      Reply
    29. Juan says

      December 25, 2020 at 1:10 pm

      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!

      Reply
    30. Kendra says

      December 21, 2020 at 7:27 pm

      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!

      Reply
    31. Jennifer says

      December 13, 2020 at 12:24 am

      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!!

      Reply
    32. Jenna says

      November 29, 2020 at 1:44 pm

      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.

      Reply
    33. Penny Brine says

      November 14, 2020 at 4:28 pm

      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.

      Reply
    34. Nicole Allard says

      October 23, 2020 at 7:21 pm

      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.

      Reply
    35. Becky says

      August 03, 2020 at 8:54 am

      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!

      Reply
    36. Dawn Monsees says

      June 19, 2020 at 3:19 pm

      Sooooo good!!

      Reply
    37. Carey Nickels says

      May 23, 2020 at 7:55 pm

      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!

      Reply
    38. Cami S. says

      May 18, 2020 at 6:58 pm

      Loved these!! I had to use an egg substitute due to an allergy and it still came out awesome!! Thank you Audrey!

      Reply
      • Carey Nickels says

        May 23, 2020 at 7:54 pm

        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!

        Reply
    39. Barb says

      March 13, 2020 at 9:24 am

      How much Xanthan gum should be added to crust and filling if the gluten free flour does not include it?

      Reply
      • Audrey says

        March 13, 2020 at 10:17 am

        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!

        Reply
    40. Jennifer Russell says

      March 11, 2020 at 9:40 pm

      Yummy and easy!! ?

      Reply
      • Audrey says

        March 12, 2020 at 10:16 am

        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!

        Reply
    41. Lynn Huhn says

      March 09, 2020 at 8:58 pm

      So delicious! I halved recipe and made in an 8×8 pan. Thank goodness or I would have eaten the whole 9×13 pan.

      Reply
      • Audrey says

        March 09, 2020 at 10:33 pm

        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!

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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