Gluten Free Lemon Bars: Zesty & Buttery Perfection

There’s nothing quite like the bright, tangy delight of classic lemon bars. Now, imagine that same vibrant flavor in a perfect, buttery shortbread crust, made entirely gluten-free! These Gluten Free Lemon Bars deliver on every front, offering a sunny escape for your taste buds. We even include a simple dairy-free option so everyone can enjoy this zesty, crowd-pleasing dessert. Get ready to bake a batch of pure sunshine!

Why You’ll Love These Gluten Free Lemon Bars

You’ll adore this recipe for many reasons, making it an instant favorite in your kitchen:

• Easy and straightforward recipe: Simple steps ensure a perfect bake every time, even for beginner bakers.
• Features a buttery shortbread crust: A rich, tender base provides the ideal contrast to the tart filling.
• Boasts a tangy, zesty lemon filling: The vibrant citrus flavor shines through in every bite.
• Perfect for any occasion: From everyday treats to special gatherings, these bars are always a hit.
• Includes a dairy-free adaptation: Easily adjust the recipe to suit dietary needs without sacrificing flavor.

Ingredients

You’ll need simple, wholesome ingredients to create these delightful gluten-free treats.

For the Shortbread Crust:

• 1 cup unsalted butter, melted (or dairy-free alternative like Smart Balance Butter)
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)

For the Lemon Filling:

• 6 large eggs
• 2 cups granulated sugar
• 1 cup fresh lemon juice (about 4 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)

For Dusting:

• Powdered sugar

Notes & Substitutions

Selecting the right ingredients ensures the best results for your Gluten Free Lemon Bars. We recommend using a high-quality gluten-free all-purpose flour blend that contains xanthan gum, such as Pillsbury gluten-free. If your chosen flour blend lacks xanthan gum, add 1/2 teaspoon per cup of flour for optimal texture. For a dairy-free crust, Smart Balance Butter is an excellent substitute for traditional butter. Always use fresh lemon juice for the brightest, most authentic flavor; bottled juice often falls short. For an extra punch of citrus, add 1-2 teaspoons of finely grated lemon zest to the filling. You can experiment with alternative sweeteners like coconut sugar or stevia, but note they may affect the texture and color of the bars.

Equipment

Gathering your tools before you start ensures a smooth baking experience.

• 9×13 inch glass baking pan
• Parchment paper
• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Small offset spatula (optional, for pressing crust)
• Citrus juicer (if using fresh lemons)
• Fine-mesh sieve (optional, for powdered sugar)

Instructions

Follow these clear steps to create your perfect Gluten Free Lemon Bars.

1. Prepare Baking Pan: Preheat your oven to 325°F (163°C). 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; this overhang makes lifting the finished bars out much easier.
2. Make the Crust Dough: In a large bowl, mix the melted butter, granulated sugar, pure vanilla extract, and salt until well combined. Add the 2 cups of gluten-free flour blend to the wet ingredients and stir until a thick dough forms. Ensure all the flour is incorporated.
3. Press and Bake Crust: Firmly and evenly press the thick dough into the lined pan to about 1/2-inch thick. Ensure the crust layer is consistent for even baking. Bake the crust for 20-22 minutes, or until the edges are very lightly browned. Remove the pan from the oven and set it aside.
4. Prepare Lemon Filling: While the crust is warm, prepare the filling. In a large bowl, whisk together the six large eggs until they are frothy. Add the 2 cups of granulated sugar and whisk until fully combined. Pour in the fresh lemon juice and 1/2 teaspoon of pure vanilla extract, whisking well. Finally, add the 1/2 cup of gluten-free flour blend and whisk until the mixture is completely smooth and no lumps remain.
5. Assemble and Bake Bars: Carefully pour the prepared lemon filling over the warm, pre-baked crust in the pan. Gently place the pan back into the oven. Bake for 26 minutes, or until the center of the lemon filling is just about set and no longer jiggles when lightly nudged.
6. Cool and Chill: Remove the baked Gluten Free Lemon Bars from the oven. Allow them to cool completely at room temperature for at least 1 hour. Once cooled, cover the bars with plastic wrap and place them into the refrigerator to chill for a minimum of 2 hours. Chilling is essential for setting the filling and achieving the best texture.
7. Serve: Once the bars are thoroughly chilled, use the parchment paper overhang to carefully lift the entire slab of bars out of the baking pan. Dust the top generously with powdered sugar for a beautiful presentation. Cut the bars into squares before serving. For cleaner, smoother squares, wipe your knife clean with a damp cloth between each row that you cut. Cover and store any leftover lemon bars in the refrigerator. These gluten-free treats are truly best when served cold.

Pro Tips & Troubleshooting

Achieve bakery-worthy Gluten Free Lemon Bars with these expert tips and solutions.

• Perfect Crust: Press the dough into an even layer, ensuring it’s not too thick or thin in any spot. Fully bake the crust to prevent it from floating into the filling.
• Prevent Soggy Crust: An underbaked crust can become soggy. Always bake it until lightly golden to create a barrier against the moist filling. To ensure a flawless crust, King Arthur Baking Company offers expert tips for preventing soggy bottoms in baked goods.
• Smooth Lemon Filling: Whisk the filling ingredients thoroughly, especially when adding the flour, to avoid any unsightly lumps.
• Achieving Firmer Filling: For an even firmer filling, consider using an extra egg yolk in addition to the whole eggs. This adds richness and structure.
• Clean Cuts: For picture-perfect squares, use a sharp knife and wipe it clean with a damp towel between each cut.
• Adjusting Sweetness/Tartness: For a tarter bar, reduce the sugar in the filling by 1/4 cup. Add extra lemon zest for a more intense citrus flavor.

Serving, Storing & Variations

These delicious gluten-free lemon bars are versatile and easy to keep fresh.

Serving Suggestions:

• Serve dusted with a generous layer of powdered sugar.
• Pair with fresh seasonal berries like raspberries or blueberries.
• Offer alongside a dollop of homemade whipped cream or coconut cream.

Storage Instructions:

• Refrigerator: Store leftover Gluten Free Lemon Bars in an airtight container in the refrigerator for up to 5 days. They taste best when cold.
• Freezer: Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Flavor Variations:

• Lime Bars: Substitute fresh lime juice for lemon juice for a different citrus twist.
• Orange Bars: Use fresh orange juice for a sweeter, milder citrus flavor.
• Coconut Lemon Bars: Add 1/2 cup shredded unsweetened coconut to the crust for a tropical note.

Nutrition Information

This nutrition information is an approximation and can vary based on specific ingredients and preparation methods for your Gluten Free Lemon Bars.

FAQ

Find quick answers to common questions about making these delightful Gluten Free Lemon Bars.

• Can I use any gluten-free flour blend? We recommend a blend with xanthan gum, as results can vary significantly with different brands.
• Why did my crust float to the top? This usually happens if the crust was underbaked or not pressed firmly enough into the pan.
• Can I make these lemon bars dairy-free? Yes, simply use a dairy-free butter alternative like Smart Balance in the crust.
• How do I make the lemon filling firmer? For a firmer filling, ensure adequate baking time and thorough chilling in the refrigerator.
• Can I add lemon zest to the recipe? Absolutely! Adding 1-2 teaspoons of lemon zest to the filling enhances the citrus flavor.
• How long do these lemon bars last? Stored in an airtight container in the refrigerator, they remain fresh for up to 5 days.
• Can I freeze gluten-free lemon bars? Yes, freeze them individually wrapped for up to 3 months and thaw in the fridge.
• Do eggs count as dairy? No, eggs are not considered dairy products. For clarification on common dietary questions, Medical News Today explains why eggs are not considered dairy products.
• Can I use a metal pan instead of glass? While glass is preferred, you can use a metal pan; just monitor baking time as it may cook faster.
• Can I use a sugar substitute? Yes, but be aware that sugar substitutes may alter the texture and color of the bars.

Conclusion

These Gluten Free Lemon Bars are a testament to how simple and delightful gluten-free baking can be. With their buttery shortbread crust and brilliantly tart filling, they offer a taste of sunshine that everyone will adore. We encourage you to try this recipe, whether you’re new to gluten-free baking or a seasoned pro. It’s an accessible, flavorful dessert perfect for any occasion, happily accommodating various dietary needs. Enjoy the pure joy of homemade lemon bars!

Gluten Free Lemon Bars: Zesty & Buttery Perfection

These gluten-free lemon bars feature a rich, buttery shortbread crust topped with a bright and zesty lemon filling. Perfect for a refreshing dessert, they offer a delightful balance of sweet and tangy flavors.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 48 minutes mins

Total Time 4 hours hrs 13 minutes mins

Course Dessert

Cuisine American

Servings 12 bars

Calories 400 kcal

Kitchen Equipment

• 9×13 glass baking pan
• parchment paper
• Large bowls (2)
• Whisk
• Knife
• Plastic wrap

Recipe 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.

Topping

• powdered sugar for dusting

Step-by-Step Instructions

 

Instructions

• Preheat oven to 325°F (163°C) and line a 9×13 glass baking pan with parchment paper, allowing it to overhang for easy removal.
• In a large bowl, combine melted butter, sugar, vanilla, and salt, then stir in gluten-free flour until a thick dough forms. Press the dough evenly into the lined pan and bake for 20-22 minutes until lightly browned, then set aside.
• Whisk eggs in a separate large bowl, then add and whisk in sugar, lemon juice, and vanilla extract; finally, whisk in gluten-free flour until fully combined.
• Pour the lemon filling over the warm crust and bake for 26 minutes until the center is just set. Cool completely at room temperature for 1 hour, then cover and refrigerate for 2 hours until thoroughly chilled.
• Once chilled, use the parchment paper overhang to lift the bars from the pan. Dust with powdered sugar, cut into squares, and serve cold; wipe your knife between cuts for smoother results.

Notes

Line the baking pan with parchment paper, allowing it to overhang for easy removal of the bars. The type of gluten-free flour blend can affect baking results. For smooth squares, wipe the knife clean between each cut. Store leftover lemon bars in the refrigerator; they are best when cold.

Keyword Gluten Free Lemon Bars