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Delish Gluten Free Lemon Bars

Delish Gluten Free Lemon Bars

Bright, tangy lemon bars with a buttery gluten-free shortbread crust and a silky lemon custard topping. Easy to make, perfectly balanced, and great for make-ahead desserts.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, melted for crust
  • 1.5 cup gluten-free 1:1 baking flour for crust
  • 0.25 cup granulated sugar for crust
  • 0.25 tsp fine sea salt for crust
  • 4 large eggs for filling
  • 1.5 cup granulated sugar for filling
  • 0.75 cup fresh lemon juice about 4 to 5 lemons
  • 1 tbsp lemon zest, finely grated
  • 0.25 cup cornstarch for filling
  • 0.25 tsp fine sea salt for filling
  • 1 tsp vanilla extract optional
  • 0.25 cup powdered sugar for dusting, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy lifting.
  • Make the crust: In a bowl, whisk gluten-free flour, granulated sugar, and salt. Stir in melted butter until evenly moistened and crumbly.
  • Press the crust mixture firmly and evenly into the prepared pan. Bake for 15 minutes until lightly set and just turning golden at the edges.
  • While the crust bakes, prepare the filling: Whisk the eggs and granulated sugar until smooth. Whisk in lemon juice, lemon zest, vanilla (if using), cornstarch, and salt until no lumps remain.
  • Pour the lemon filling over the hot crust immediately after it comes out of the oven.
  • Return to the oven and bake for 20 minutes, or until the center is set with a slight jiggle and the top looks glossy.
  • Cool completely in the pan on a rack, then refrigerate for at least 60 minutes to firm up for clean slices.
  • Use the parchment to lift out. Dust with powdered sugar, then cut into 16 bars. Wipe the knife between cuts for neat edges.
  • Store covered in the refrigerator for up to 5 days, or freeze bars (without sugar dusting) for up to 2 months.

Notes

For dairy-free bars, use plant-based butter. If you prefer a sharper lemon bite, add 0.25 tsp citric acid to the filling. Ensure your flour blend contains xanthan gum or add 0.5 tsp for cleaner slices.