Gluten-Free Lemon Bars
These Easy Lemon Bars are a gluten-free dessert everyone will love! A buttery shortbread crust topped with a thick & luscious lemony filling and a sprinkle of powdered sugar, they are the perfect balance of sweet + tart and so yummy! And with just 7 ingredients, these lemon bars are quick + easy to make.
Servings: 16 bars
Equipment
- 1 8x8 inch metal baking pan
Ingredients
Shortbread Crust
- 1½ cups gluten-free flour with xanthan gum (we used GF Jules, affiliate link)
- ⅓ cup cane sugar
- 1 teaspoon lemon zest (optional but adds some extra lemony flavor!)
- ¼ teaspoon salt
- 8 tablespoons butter or dairy free butter softened, cut into tablespoons
Lemon Filling
- 1 cup cane sugar
- 3 tablespoons gluten-free flour (we used GF Jules, affiliate link)
- 3 large eggs, room temperature
- ½ cup fresh lemon juice
- powdered or confection's sugar for topping
Instructions
Shortbread Crust
- Preheat oven to 375 degrees F
- Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
- Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
- Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes. Pro Tip: once the flour mixes a bit with the butter so it will no longer fly out of the bowl, increase the mixer speed to help a batter form quicker.
- Using your hands, press the dough into an even layer in the prepared baking pan.
- Bake 14-16 minutes or until set, edges may start to brown;
- Remove from oven and reduce oven temperature to 325 degrees F.
Lemon Filling
- In a large mixing bowl combine sugar and flour and using a pastry cutter (my preference) or whisk, combine well so that all lumps and clumps are gone and you have a fine powdery texture.
- Add eggs and lemon juice and whisk until well combined.
- Pour over warm crust. (Remember the pan will be hot so use an oven mitt as necessary).
- Bake 17-19 minutes (in a 325 degree F oven) until filling just set.
- Cool 2 hours at room temperature, then transfer to the refrigerator and chill an additional hour.
- Remove from pan, dust with powdered sugar and slice into 16 squares. Enjoy!
- Store in the refrigerator in a sealed container for 2-3 days.
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Can I use an egg replacer and make it vegan?
Great question! Because there are 3 eggs, I am not sure an egg replacer will work well. If you have a liquid egg replacer you love and think will work, or if you try it, let me know!
So easy to make and all my gluten loving family members couldn’t tell the difference. Definitely going to keep this recipe and can’t wait to make them again.
So happy you allll love them! Thank you!
This is such. a great recipe! It was quick and easy plus delicious! It was declared a winner in our family and will be added to our rotation!
So happy your family loved them! Thank you!