Gluten Free Lemon Bars Recipe
These easy gluten free lemon bars have a buttery shortbread crust and a creamy, slightly gooey lemon filling that's perfectly balanced between sweet and tangy. Made with simple ingredients and fresh lemon juice, they're an easy homemade dessert that's perfect for serving chilled with a dusting of powdered sugar.
Equipment
- 20cm x 20cm baking dish (8- x 8inch)
Ingredients
Gluten-Free Shortbread Crust
- 210 g gluten-free all-purpose flour (1¾ cups)
- 50 g granulated sugar (¼ cup)
- ¼ tsp salt
- 130 g unsalted butter melted (½ cup + 1 tbsp)
- 1 tsp vanilla extract
Gluten-Free Lemon Filling
- 4 large eggs room temperature
- 200 g granulated sugar (1 cup)
- 40 g gluten-free all-purpose flour (⅓ cup)
- 160 ml fresh lemon juice (⅔ cup)
- Zest of 3 lemons
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 175°C (350°F). Line a 20cm x 20cm baking dish with parchment paper, leaving some overhang on the sides.
- Mix the gluten free flour, sugar, and salt in a bowl. Add the melted butter and vanilla and mix until a soft dough forms.
- Transfer the dough to the prepared pan and press firmly and evenly into the bottom.
- Bake for 18–20 minutes, until the edges are lightly browned and the center looks dry and set.
- While the crust bakes, whisk together the eggs, sugar, gluten free flour, lemon juice, lemon zest, vanilla, and salt until smooth.
- Pour the lemon filling over the warm crust.
- Return to the oven and bake for approximately 20 minutes, until the edges are set and the center has a slight wobble.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
- Lift the chilled bars from the pan, slice into 9 large bars, and dust with powdered sugar just before serving.
Video
Notes
NOTES:
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these gluten free lemon bars, and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
You can cut the bars into smaller triangles for smaller portions.
- Don't worry if the filling looks very runny before baking. This is normal. It will set beautifully in the oven and continue to firm up as it cools.
- For the best lemon flavor, use fresh lemon juice and lemon zest.
- Don't overbake the bars. The center should still have a slight wobble when they come out of the oven.
- For smaller portions, cut each of the 9 bars in half diagonally to make 18 smaller triangles.
- Dust with powdered sugar just before serving, as it will gradually dissolve into the moist lemon filling.
- If using fresh lemon slices as decoration, add them immediately before serving. Their juice can dissolve the powdered sugar and create a glossy lemon-sugar layer.
- Store in an airtight container in the refrigerator for up to 5 days.
- For a delicious serving option, serve with a dollop of thick Greek yogurt.
Nutrition
Nutrition Facts
Gluten Free Lemon Bars Recipe
Serving Size
1 bar
Amount per Serving
Calories
344
% Daily Value*
Fat
13.6
g
21
%
Saturated Fat
7.9
g
49
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.8
g
Cholesterol
122.2
mg
41
%
Sodium
290.9
mg
13
%
Carbohydrates
50.2
g
17
%
Sugar
2.8
g
3
%
Protein
4.6
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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