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–+ servings
Delicious gluten-free lemon bars on a white plate, garnished with lemon slices.

Gluten Free Lemon Bars

These Gluten Free Lemon Bars feature a crisp, tender crust with a bright lemon curd topping, making them the perfect seasonal treat for cozy gatherings and quick weeknight baking.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 16 squares
Calories 180 kcal

Ingredients
  

For the crust

  • 1.5 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 0.25 cups powdered sugar
  • 0.25 teaspoon salt
  • 10 tablespoons unsalted butter, cold and cubed Important for a flaky crust
  • 1 large egg

For the lemon filling

  • 1.25 cups granulated sugar
  • 3 tablespoons gluten-free all-purpose flour
  • 4 large eggs
  • 0.5 cups freshly squeezed lemon juice (about 2–3 lemons) Fresh juice preferred for brightness
  • Zest of 2 lemons
  • Powdered sugar for dusting (optional) For garnish

Instructions
 

Prep and preheat

  • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the crust

  • Whisk together the gluten-free flour, powdered sugar, and salt.
  • Cut in the cold cubed butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
  • Mix in the egg just until the dough comes together. Press evenly into the bottom of the prepared pan.
  • Bake the crust for 18–20 minutes, or until lightly golden at the edges. Remove from the oven but keep the oven on.

Make the lemon filling

  • Whisk together the granulated sugar and flour in a bowl.
  • Add the eggs, lemon juice, and lemon zest, whisking until smooth and slightly frothy.

Bake and set

  • Pour the filling over the warm crust and return to the oven.
  • Bake for 20–25 minutes, or until the filling is set but still slightly jiggly in the center.
  • Remove from the oven and let cool completely on a wire rack, then chill for at least 2 hours to firm up.

Serve

  • Use the parchment overhang to lift the bars from the pan. Dust with powdered sugar and cut into squares.

Notes

Using a reliable gluten-free all-purpose flour blend with xanthan gum is essential for the crust. Cold butter is key for a flaky crust. Chill the bars thoroughly for clean cuts.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 95mgSugar: 15g
Keyword Dessert Recipe, Easy Recipe, fall baking, Gluten Free, Lemon Bars
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