Description
This Easy Gluten Free Lemon Bars recipe is a delightful and tangy dessert featuring a buttery gluten-free crust topped with a zesty lemon filling. Perfect for those who crave a refreshing treat without gluten, these bars combine simple ingredients and straightforward steps to create a classic favorite that’s bright, sweet, and slightly tart.
Ingredients
Scale
Crust
- ½ cup unsalted butter (1 stick), at room temperature
- ¼ cup granulated sugar
- 1 tbsp lemon zest (grated on a Microplane)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- ⅛ tsp kosher salt
Filling
- 3 eggs at room temperature
- 1 cup granulated sugar
- ½ cup lemon juice, freshly squeezed
- 1 tbsp lemon zest (grated on a Microplane)
- ½ cup gluten-free all-purpose flour
- ⅛ tsp kosher salt
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with overlapping rectangles of parchment paper to prevent sticking and make it easier to remove the bars.
- Prepare the Crust: In a large bowl, beat together the unsalted butter, ¼ cup granulated sugar, 1 tablespoon lemon zest, and vanilla extract until creamy and well combined. Add 1 cup gluten-free all-purpose flour and ⅛ teaspoon kosher salt, mixing until the dough is uniform. Press the crust mixture evenly into the prepared baking dish. Use a fork to poke several holes throughout the crust to prevent bubbling. Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden.
- Make the Filling: While the crust bakes, in a clean bowl, beat together the eggs, 1 cup granulated sugar, freshly squeezed lemon juice, 1 tablespoon lemon zest, ½ cup gluten-free all-purpose flour, and ⅛ teaspoon kosher salt until the mixture is smooth and well blended.
- Bake the Filling: Once the crust is baked, remove it from the oven and pour the lemon filling evenly over the crust. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and firm to the touch.
- Cool and Serve: Remove the baked lemon bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar, slice into 16 squares, and serve.
Notes
- Ensure eggs are at room temperature to help the filling mix smoothly.
- Use freshly squeezed lemon juice for the best flavor and natural tartness.
- Press the crust evenly and poke holes to prevent uneven baking and bubbling.
- Allow bars to cool completely before slicing to maintain shape and clean edges.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
- This recipe is naturally gluten-free but always verify that your all-purpose flour blend is certified gluten-free.
