Cooking and Serving: 55 minutes | 9 bars
Ingredients
What does the filling in these gluten free lemon bars taste like? | How to make these gluten free lemon squares | Tips for making the best gluten free lemons bars
Description
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 9 bars
Ingredients
What does the filling in these gluten free lemon bars taste like?
How to make these gluten free lemon squares
Tips for making the best gluten free lemons bars
Storing leftover gf lemon bars
Sugar – we use both granulated and powdered sugar in the crust and filling to
Lemon juice – this is the star of the show, so use fresh lemon if you can
Lemon zest – if you love the taste of lemons, you’ll find that nothing has
Butter – gives the buttery shortbread crust its richness and is a flavor
Eggs – eggs provide the filling with its creamy structure
1 ⅔ cups (233 g) basic gum-free gluten free flour blend
½ cup (58 g) confectioners’ sugar, plus more for dusting
½ teaspoon kosher salt
Zest of 1 large lemon
9 tablespoons (126 g) unsalted butter, melted and cooled
4 (200 g (weighed out of shell)) eggs, at room temperature
1 cup (200 g) granulated sugar
¾ teaspoon baking powder
⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice, juice of 4 to 5
Instructions
MAKE THE CRUST
In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’.
sugar, salt and lemon zest and whisk to combine, breaking up any clumps of.
Add the butter and mix with a fork until well-combined. Press the mixture.
into the bottom of the prepared baking dish in an even layer.
Place the baking dish in the center of the preheated oven and bake for about.
15 minutes or until firm.
Remove from the oven and allow to cool briefly.
MAKE THE CUSTARD LAYER
In a medium-sized bowl, place the eggs, granulated sugar, baking powder,.
lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to.
combine after each addition. Pour the custard mixture into the baked crust.
BAKE THE BARS
Return the pan to the center of the oven. Bake until just set (about 25.
The custard is set when it does not jiggle more than a tiny bit in the center.
when the pan is shaken gently back and forth.
Remove the pan from the oven and allow to cool in the pan for about 20.
CHILL THE BARS
Place in the refrigerator to chill until firm, about 2 hours and up to.
Remove the bars from the pan the perimeter of the baking dish, and then lifting the bars out of the pan by.
the overhung pieces of parchment paper.
Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a.
large knife. Serve chilled.
CHILL THE BARS
Place in the refrigerator to chill until firm, about 2 hours and up to.
Remove the bars from the pan the perimeter of the baking dish, and then lifting the bars out of the pan by.
the overhung pieces of parchment paper.
Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a.
large knife. Serve chilled.
Notes
Along with gluten free flour, you’ll also need the following to make these easy
gluten free lemon bars.
* Sugar – we use both granulated and powdered sugar in the crust and filling to
balance out the tartness of the lemon and tenderize the crust
* Lemon juice – this is the star of the show, so use fresh lemon if you can
* Lemon zest – if you love the taste of lemons, you’ll find that nothing has
that concentrated flavor like lemon zest
* Butter – gives the buttery shortbread crust its richness and is a flavor
* Eggs – eggs provide the filling with its creamy structure
WHAT DOES THE FILLING IN THESE GLUTEN FREE LEMON BARS TASTE LIKE?
You’ll need at least one fresh lemon for the lemon zest so your crust, not just
your filling, is pucker-worthy. These lemon bars are no joke. You’ll never
confuse them with any other flavor. I believe the term is ROBUST.
If you’ve ever had lemon curd, which is similar to a lemon pudding or custard,
this filling will taste similar. Unlike lemon curd, though, the filling in these
bars is baked, not cooked. It will be firm enough to bite into once it’s set in
HOW TO MAKE THESE GLUTEN FREE LEMON SQUARES
To make these bars, you have to place the pan in the oven twice. I promise it’s
not a big deal, though.
The crust is a relatively sticky dough that’s made with our basic gum-free
gluten free flour, confectioners’ sugar (to keep it light), lemon zest, salt,
and melted butter. Just press it into the pan with an offset spatula (or a spoon
or tamper) and bake it just until it’s set.
There’s no leavening in the crust, so it won’t rise very much at all. Baking it
alone prevents it from getting soggy when you add the filling, and from having
to overbake the filling just to get the crust firm enough to hold it.
As the crust is cooling, make the filling baking powder and lemon juice. Pour the filling right on top of the blind-baked
crust and pop it back in the oven to bake until the filling barely jiggles when
it’s shaken from side to side.
As the filling is baking, if you peek in the oven (not advisable, but if you
can’t help it) before the last 7 or 8 minutes, you’ll think that the bars will
never actually set. It will seem almost like a liquid for most of the baking
time. As long as you haven’t changed the recipe and your oven is at the proper
temperature, it will set.
Overhead image of a square baking pan with raw crust and a spatula
image of a square baking pan with raw crust and a spatula
TIPS FOR MAKING THE BEST GLUTEN FREE LEMONS BARS
MEASURE YOUR GLUTEN FREE FLOUR BLEND CAREFULLY
Properly measuring gluten free flour is extremely important in any recipe, but
The mistake that many people make is scooping flour straight from the bag or
jar. You might think that just because the gluten free flour hits the one-cup
line, you’ve got one cup.
But here’s the thing: When you scoop and drag, you compress the flour into the
measuring cup. This means you’ll end up with more gluten free flour than you
need. Plus, cup sizes are not standard, so my brand of cup might be more or less
than your brand of cup.
The only reliable way to measure out flour, or almost any dry ingredient,
accurately is to use a kitchen scale. This gluten free lemon bar recipe calls
for 233 grams of flour, so put the measuring cup on the scale, zero it out, and
PROMISE YOU’LL USE FRESHLY SQUEEZED LEMON JUICE IN YOUR GF LEMON BARS?
Conventional lemons are available year-round, but we do tend to get the best
ones in the dead of winter. A little sunshine for an overall dreary season, I
Meyer Lemons, which are thought to be a cross between oranges and lemons, aren’t
available year-round. They seem to be most plentiful in the middle winter
through the very early spring (why do I always want to capitalize ‘spring’ but
All this is to say … like in our gluten free lemon pie
just no excuse for using bottled lemon juice. I’ll never be able to grow my own
lemons, but I’ll bake with them forever and ever because lemon-flavored things
are almost as universally loved as chocolate-flavored things.
I vow never to use bottled lemon juice in baking (or otherwise for that matter).
Baking and cooking mean applying heat, and heat intensifies flavors. If the
flavor isn’t great at the start, just wait until you bake with it.
Overhead image of baked lemon crust in a square pan
image of baked lemon crust in a square pan
DON’T FORGET THE PARCHMENT PAPER!
These gluten free lemon bars are not going to be super firm when you pull them
from the oven. Even after you let them cool and refrigerate them, you’ll still
find the lemon filling to be on the soft side.
For this reason, it’s imperative that you don’t forget to use parchment paper
when preparing your baking pan. Parchment paper will make clean up easier by
creating a barrier between the lemon bars and the pan, but more importantly, the
paper will give you the support you need to lift the squares from the pan in one
GIVE YOUR GLUTEN FREE LEMON SQUARES TIME TO SET UP
We’ll be straight with you: It’s going to be hard to resist this incredible
gluten free lemon dessert once it’s out of the oven. The temptation to cut out a
tiny bar for a little taste will be great. Please, try to resist.
As previously explained, the lemon filling of these bars is similar to lemon
curd — but only if you allow it enough time to set in the refrigerator. If you
try to bite into these before they’ve had time to chill, they won’t have the
STORING LEFTOVER GF LEMON BARS
If you plan to eat all your gluten free lemon squares on the same day, it’s
perfectly fine to leave them out at room temperature on your kitchen counter
(after letting them chill for a couple of hours so they can set.)
But if you’re planning to enjoy them for the rest of the week, you should
definitely store them in the fridge in an air-tight container. This is because
the soft lemon filling won’t stand up to higher temps.
CAN YOU FREEZE LEMON BARS?
Yes, you can totally freeze lemon bars to enjoy later.
To start, let your lemon bars cool completely. Cut them into squares, but don’t
top them with powdered sugar or any other topping.
Then, stick them in the freezer for about an hour so they can really firm up,
and then wrap each bar individually with cling wrap. Then, store them in the
Your bars will stay good on ice for up to three months, and won’t freeze solid,
so you won’t have to defrost them for long. You can just transfer your lemon
bars to the fridge and let them sit until they’re at your desired temperature
and texture. Before serving, add your powdered sugar, whipped cream, or whatever
Image of 8 squares of lemon bars
of 8 squares of lemon bars
GLUTEN FREE LEMON BARS: INGREDIENTS AND SUBSTITUTIONS
There are dairy, eggs, and two types of sugar in these decadent lemon bars. I
don’t regret any one of those ingredients, but if you can’t have one of them,
here’s what I’m thinking:
GLUTEN FREE DAIRY FREE LEMON BARS
The only source of dairy in these bars is the butter in the crust. That’s good
news if you’re dairy-free. The crust should still turn out if you replace the
butter with half Earth Balance buttery sticks and half Spectrum brand
nonhydrogenated vegetable shortening.
You can also use Melt Vegan Butter or Miyoko’s Kitchen Vegan Butter in place of
the butter entirely. Watch the salt, though, since butter replacements tend to
be quite salty (unlike shortening, which contains no salt).
CAN YOU MAKE THIS RECIPE FOR GLUTEN FREE LEMON BARS EGG-FREE?
There are 4 eggs in this recipe. I’m afraid I don’t believe that you can replace
all 4 of them with an egg substitute and achieve anything like the texture of
these smooth, creamy custardy bars. So sorry!
GLUTEN FREE, VEGAN LEMON BARS
Unfortunately, I don’t think there’s enough give in this gluten free lemon bar
recipe to make them vegan — primarily due to the egg issue described above.
SUGAR-FREE GLUTEN FREE LEMON BARS
The confectioners’ sugar should be able to be replaced with Swerve brand
powdered sugar replacement. That tends to work quite well. You can try replacing
the granulated sugar with Swerve brand granulated sugar substitute or Lankato
monkfruit granulated sweetener.
Sugar replacements tend to be drying, though, so you may have to add some
moisture to the filling. Try another tablespoon of freshly squeezed lemon juice.
GLUTEN FREE LEMON BARS…WITHOUT LEMON?
Since you’ve already promised to use freshly squeezed citrus in this recipe, we
don’t have to revisit that point. If you’d prefer a lime-flavored bar, try my
key lime pie bars . They’re
similar in texture, and simply amazing. If you’re looking for a bar with a
completely different texture, try our gluten free pumpkin bars
of a cake-like texture, not a soft fruity filling.
MORE GLUTEN FREE LEMON DESSERT RECIPES
Have you got a big bag lemons sitting on the counter? Wondering what to do with
the rest of them? Let me help! Here are a few more of my favorite gluten free
lemon dessert recipes.
* Gluten Free Lemon Cookies
Buttery-rich and light, these delightful lemon cookies melt in your mouth —
seriously! And they couldn’t be easier to prepare, requiring only 15 minutes
* Gluten Free Lemon Brownies
chocolate as much as the next person, but sometimes I crave something
different. These lemon brownies offer the chewy consistency of a brownie with
the bright flavor of citrus.
* Gluten Free Lemon Cake
you’ve ever had the lemon cake at Olive Garden, you know it’s the stuff that
dreams are made of. Try my copycat recipe, and you can chow down on this cake
A single lemon bar on a small square plate
single lemon bar on a small square plate
Are lemons gluten free?
Yes! Lemons are naturally gluten free, so if you pick the fresh stuff from the
grocery store, you’re good to go.
Are lemon bars gluten free?
No, most prepared lemon squares are not gluten free, because they are generally
made with wheat flour, both in the crust and the custard filling. This recipe is
written to be gluten free, with gluten free ingredients, so if you keep your
workspace free of contamination, your lemon bars will be safely gluten free.
How much juice is in one lemon?
One average-sized fresh lemon, when squeezed, will produce about 3 tablespoons
of fresh lemon juice. Our gluten free lemon bar recipe requires 2/3 cup of juice
(or just over 10 tablespoons), so you’ll need about 4 lemons to get enough
Can I use bottled lemon juice in these lemon bars?
I don’t recommend using bottled lemon juice, as it tends to be bitter, and
baking with it will only intensify its bitterness. There are some bottled lemon
juice brands, like Best Select, that people swear taste like fresh-squeezed. If
you have a brand of bottled lemon juice that has juice you love the taste of,
Can I make these gluten free lemon bars with almond flour?
No, this recipe calls for rice-based gluten free flour blends, and almond flour
is a high-fat flour that does not perform the same in baking at all. You’d need
a recipe developed specifically for almond flour to make a successful lemon
Can I make gluten free lemon bars with a graham cracker crust?
Yes, you can make these lemon squares with a graham cracker crust if you’d like.
Just follow my gluten free graham cracker crust recipe
uses my homemade graham crackers
Why are my lemon bars gooey?
There are a few reasons why your gf lemon squares may be gooey:
You didn’t use the right ratio of ingredients — you may have used too little gf
flour or too few eggs; you may have also added too much lemon juice. Measuring
carefully, and You didn’t bake the bars long enough — pop them back in the oven and bake until
the lemon custard barely jiggles when you shake the pan; the filling should move
in a controlled way when you shake the pan.
You didn’t let your bars set — letting your lemon squares set up in the fridge
is an important step. If you skip it, the bars won’t firm up.
Why are there bubbles on the tops of my grain free lemon bars?
Bubbles on the tops of your gluten free lemon squares typically come from
escaping air as your bars bake. Believe it or not, the air typically comes eggs,
which is why you may also see a bit of a white cast on your bars.
Don’t worry if you see either — they don’t affect the taste of the bars in any
way, and you’ll cover them up if you top with powdered sugar.
How do I know when my bars are done baking?
The best way to tell whether these easy gluten free lemon bars are done baking
is to give them a little shake. Wearing oven mitts, wiggle the baking pan,
keeping an eye on the lemon filling.
If the filling is loose, continue baking. If the filling barely jiggles and sort
of shimmies from side to side, your bars are done. If the filling doesn’t move
at all, you’ve probably overcooked your bars.
Do I need to refrigerate my gluten free lemon squares?
Yes, the bars must be refrigerated for at least 2 hours to set completely. After
they’ve set, you still want to chill them after they’ve been sitting at room
temperature for 2 to 3 hours.
When exposed to warm temperatures, the lemon curd filling will “melt” slightly
and won’t taste nearly as good as when it’s chilled.
How long will these lemon bars last after being prepared?
When you store them in the fridge, gf lemon bars will generally last 4 to 5
days. They don’t tend to freeze particularly well, though, since the texture
doesn’t really recover when you defrost them, so I’d make a fresh batch and eat
those leftovers within a few days.
HOW TO MAKE GLUTEN FREE LEMON BARS, STEP
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GLUTEN FREE LEMON BARS
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Chilling time: 2 hours hrs
Whip up these gluten free lemon bars for spring, summer, or any time you crave
the bright taste of citrus. These gf lemon bars are so fresh and tart.
* 1 ⅔ cups (233 g) basic gum-free gluten free flour blend
(click through for simple recipe of superfine white rice flour + potato
starch + tapioca starch/flour)
* ½ cup (58 g) confectioners’ sugar, plus more for dusting
* ½ teaspoon kosher salt
* Zest of 1 large lemon
* 9 tablespoons (126 g) unsalted butter, melted and cooled
* 4 (200 g (weighed out of shell)) eggs, at room temperature
* 1 cup (200 g) granulated sugar
* ¾ teaspoon baking powder
* ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice, juice of 4 to 5
* Preheat your oven to 325°F. Grease an 8-inch square baking pan, line with
criss-crossed pieces of parchment paper that overhang the sides, and grease
the parchment paper. Set the pan aside.
* In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’
sugar, salt and lemon zest and whisk to combine, breaking up any clumps of
* Add the butter and mix with a fork until well-combined. Press the mixture
into the bottom of the prepared baking dish in an even layer.
* Place the baking dish in the center of the preheated oven and bake for about
15 minutes or until firm.
* Remove from the oven and allow to cool briefly.
MAKE THE CUSTARD LAYER.
* In a medium-sized bowl, place the eggs, granulated sugar, baking powder,
lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to
combine after each addition. Pour the custard mixture into the baked crust.
* Return the pan to the center of the oven. Bake until just set (about 25
* The custard is set when it does not jiggle more than a tiny bit in the center
when the pan is shaken gently back and forth.
* Remove the pan from the oven and allow to cool in the pan for about 20
* Place in the refrigerator to chill until firm, about 2 hours and up to
* Remove the bars from the pan the perimeter of the baking dish, and then lifting the bars out of the pan by
the overhung pieces of parchment paper.
* Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a
large knife. Serve chilled.
Recipe originally published in 2011, updated in 2015 and modified again (photos,
video, text mostly new) in 2019; textual resources added in 2022.
Fat: 0.5g | Cholesterol: 103mg | Sodium: 194mg | Potassium: 50mg | Fiber: 2g |
Sugar: 23g | Vitamin A: 457IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
A simple lemony shortbread crust with a tart, refreshing lemon custard, these
gluten free lemon bars are so easy to make!
simple lemony shortbread crust with a tart, refreshing lemon custard, these
gluten free lemon bars are so easy to make!
Two lemon bars on a small plate
lemon bars on a small plate
Lemon bars on brown paper with two lemons
bars on brown paper with two lemons
close up of a lemon square
close up of a lemon square
A small white plate with two lemon squares and powdered sugar
small white plate with two lemon squares and powdered sugar