Gluten-Free Lemon Bars

4.92 from 68 votes

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.

Prep Time10

Cook Time48

Chill Time3

Total Time3 58

Course: Baking, Dessert

Keyword: gluten-free lemon bars

Servings: bars

Author: Audrey Roberts

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.

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. 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