Description
These easy gluten-free lemon bars feature a buttery crust paired with a tangy lemon filling, baked to perfection for a refreshing dessert that’s perfect for any occasion. The recipe uses gluten-free all-purpose flour, making it suitable for those with gluten sensitivities while delivering a classic, zesty flavor.
Ingredients
Scale
Crust
- ½ cup unsalted butter (1 stick), at room temperature
- ¼ cup granulated sugar
- 1 tbsp lemon zest (grated on a Microplane)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- â…› tsp kosher salt
Filling
- 3 eggs at room temperature
- 1 cup granulated sugar
- ½ cup lemon juice, freshly squeezed
- 1 tbsp lemon zest (grated on a Microplane)
- ½ cup gluten-free all-purpose flour
- â…› tsp kosher salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease an 8×8-inch baking dish and line it with overlapping rectangles of parchment paper to easily lift out the baked bars.
- Make the crust: In a large bowl, beat together the room temperature butter, ¼ cup sugar, lemon zest, and vanilla extract until smooth and creamy. Add in 1 cup gluten-free flour and ⅛ tsp kosher salt, mixing until combined into a uniform dough. Press this mixture evenly into the prepared baking dish, then poke holes in the crust with a fork to prevent bubbling. Bake the crust for 15-20 minutes or until lightly golden.
- Prepare the filling: In a separate bowl, beat together the eggs, 1 cup sugar, fresh lemon juice, lemon zest, ½ cup gluten-free flour, and ⅛ tsp kosher salt until the mixture is smooth and fully combined.
- Bake the lemon bars: Pour the filling evenly over the pre-baked crust. Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and serve: Remove the lemon bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper, dust with powdered sugar if desired, slice into 16 bars, and serve.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Make sure to zest lemons before juicing to measure accurately and avoid scraping the bitter white pith.
- Press the crust evenly and prick holes to avoid bubbling during baking.
- Allow bars to cool fully for clean slicing and best flavor.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
- To make powdered sugar dusting, sift powdered sugar evenly just before serving.
