Erin’s Recipe Rundown
Texture: A creamy, tangy lemon curd layered over a tender shortbread crust.
Taste: Bright, tart citrus balanced with sweet and buttery notes.
Ease: Simple ingredients and straightforward steps make this approachable for bakers of all levels.
Recommended GF Flour: I prefer Bob’s Red Mill 1-to-1 Baking Flour, though other measure-for-measure blends work well.
Would I make these again? Definitely — these are the lemon bars I reach for when I want a reliable, crowd-pleasing citrus dessert.
xoxo erin
Made with fresh lemon juice and zest, these gluten-free lemon bars deliver the same bright, creamy flavor you expect from a classic lemon bar. The shortbread crust is buttery and slightly crisp, providing the perfect contrast to the silky lemon filling. Even guests who don’t usually eat gluten will often say they can’t tell the difference.
Featured Comment
From Arianna: “Just made these and WOW. They are delicious. The inside is so yummy and the crust came out perfect! Definitely saving this recipe for the future.”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Lemon Bars
- Make-Ahead / Storage / Freezing
- Dairy-Free & Nut-Free Options
- Why Avoid Metal Tools?
- How to Cut Clean Squares
- Recipe Tips
- Gluten-Free Lemon Bars Recipe
Ingredients You’ll Need
Below are notes on the key ingredients for these gluten-free lemon bars. Refer to the recipe card further down for exact measurements.
- Gluten-free flour: Use a high-quality measure-for-measure blend that contains xanthan gum for best texture.
- Sugar: Granulated sugar sweetens both the shortbread crust and the lemon filling; powdered sugar is used for dusting.
- Lemon zest and juice: Use fresh lemons for the brightest flavor. Meyer lemons work well if you prefer a slightly sweeter citrus note.
How to Make Gluten-Free Lemon Bars
Here’s a concise overview of the process. Full ingredient amounts and step-by-step instructions are in the recipe card below.
- Make the crust: Combine gluten-free flour, sugar, and salt. Cut in room-temperature butter and mix until a shortbread dough forms. Press evenly into an 8×8-inch glass baking pan and bake until lightly golden.
- Prepare the filling: Whisk eggs, granulated sugar, lemon zest, lemon juice, and a bit of gluten-free flour in a glass bowl using a non-metal whisk until smooth.
- Bake and chill: Pour the filling over the cooled crust and bake until the top is shiny and set but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 3 hours before slicing. Dust with powdered sugar to serve.
Make-Ahead / Storage / Freezing
Make-ahead: You can bake these 1–2 days ahead. Store the uncut pan in an airtight container in the fridge and wait to dust with powdered sugar until just before serving.
To store: Keep cut bars in an airtight container in the refrigerator for up to 5 days.
To freeze: Freeze up to 3 months in an airtight container. For individual portions, freeze until firm, wrap each piece tightly, and store in a freezer bag. Thaw in the fridge before serving and re-dust with powdered sugar if desired.
Dairy-Free & Nut-Free Options
Yes — swap the butter for your preferred dairy-free butter to make these dairy-free. The recipe is naturally nut-free as written.
Why Avoid Metal Tools?
Acidic lemon juice can react with certain metals and produce an off, metallic flavor. Use glass or ceramic baking dishes and bowls, and a non-metal whisk for the filling, to preserve clean citrus flavor.
How to Cut Clean Squares
Chill the bars thoroughly before slicing. Use a sharp knife dipped briefly in warm water and wiped dry between cuts. Press straight down rather than sawing for neat edges.
Gluten-Free Lemon Bar Recipe Tips
- Line your pan: Lining the dish with parchment makes it easy to lift the whole slab out for tidy slicing.
- Use glass or ceramic: Avoid reactive metal bakeware and mixing tools to prevent metallic flavors.
- Don’t overbake: The filling should still be slightly jiggly when it comes out of the oven; it will set as it cools.
- Fresh lemons: Freshly squeezed lemon juice and grated zest give the best, brightest flavor—bottled juice won’t compare.
More Gluten-Free Citrus Desserts
- Gluten-Free Lemon Cream Pie
- Gluten-Free Lemon Cake
- Lemon Posset
- Gluten-Free Lemon Cookies
- Gluten-Free Key Lime Pie
- Vegan Key Lime Pie Bars (gluten-free)
Gluten-Free Lemon Bars (with Shortbread Crust!)
I tested this recipe multiple times to get the texture and balance just right. The result is a bright, sweet lemon bar with a buttery shortbread crust that’s hard to stop eating.
Ingredients
Shortbread Crust
- 1 cup + 2 tablespoons (169g) gluten-free measure-for-measure flour
- ⅓ cup (66g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (113g) butter, at room temperature (or dairy-free butter)
- 2 teaspoons vanilla extract
Lemon Filling
- 3 large eggs
- 1½ cups (300g) granulated sugar
- 1–2 tablespoons grated lemon zest (zest of 3–4 lemons)
- ½ cup (120ml) freshly squeezed lemon juice (juice of 3–4 lemons)
- ⅓ cup (50g) gluten-free measure-for-measure flour
- Powdered sugar for dusting
Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Spray an 8×8-inch glass baking pan with cooking spray or line it with parchment paper.
- Cut butter into ½-inch pieces. In the bowl of a stand mixer (or with a hand mixer), combine gluten-free flour, sugar, and salt. With the mixer on low, add butter a few pieces at a time, then add vanilla. Mix 2–3 minutes until a shortbread dough forms.
- Press the dough into an even layer in the prepared pan. Bake 25–30 minutes, until lightly browned. Cool on a wire rack for 30 minutes before adding the filling.
To make the filling:
- In a large glass bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour with a non-metal whisk until smooth.
- Pour the filling over the cooled crust and bake 20–25 minutes. The filling should be shiny and opaque, with a slightly jiggly center when you gently shake the pan.
- Cool the bars to room temperature on a wire rack, then refrigerate at least 3 hours before slicing. Dust generously with powdered sugar before serving.
Notes
Recommended flour: A reliable measure-for-measure gluten-free blend works best. If substituting, look for blends that contain xanthan gum or add a binder per package directions.
Dairy-free option: Use a plant-based butter with a similar fat content to dairy butter for best results.
Use glass or ceramic: To avoid any metallic taste, bake in glass or ceramic and whisk the filling in a glass bowl with a non-metal whisk.
Don’t overbake: The center should look slightly under-set when you remove it; it will firm up while cooling and chilling.
Nutrition
Carbohydrates: 41 g |
Protein: 3 g |
Fat: 9 g |
Saturated Fat: 5 g |
Sugar: 31 g