There’s something truly magical about the bright, tangy flavor of a classic lemon bar. But if you follow a gluten-free diet, finding that perfect balance of a chewy crust and a creamy, zesty filling can be a challenge. For those exploring dietary needs, understanding what a gluten-free diet entails can be helpful. Get ready to fall in love with these incredible Gluten Free Lemon Bars! This recipe delivers all the irresistible tart and sweet goodness you crave, made accessible and simple for everyone.
Table of Contents
Why You’ll Love These Gluten Free Lemon Bars
These Gluten Free Lemon Bars are more than just a dessert; they’re a delightful experience waiting to happen. You’ll adore them for so many reasons:
- Uniquely Perfect Texture: Enjoy a perfectly chewy, buttery shortbread crust topped with a silky-smooth, creamy lemon filling that melts in your mouth.
- Intense Lemon Flavor: Every bite bursts with refreshing, bright lemon, balancing sweetness with just the right amount of tang.
- Effortless Preparation: This recipe is designed to be simple and approachable, making it a fantastic choice for bakers of all skill levels.
- Versatile for Any Occasion: Whether it’s a potluck, a special celebration, or a cozy evening treat, these bars fit right in and always impress.
Ingredients
Here are the simple ingredients you’ll need to create these delightful Gluten Free Lemon Bars:
- 1 ⅔ cups (233 g) basic gum-free gluten free flour blend, (superfine white rice flour + potato starch + tapioca starch/flour)
- ½ cup (58 g) confectioners’ sugar, plus more for dusting
- ½ teaspoon kosher salt
- Zest of 1 large lemon
- 9 tablespoons (126 g) unsalted butter, melted and cooled
- 4 eggs (200 g (weighed out of shell)), at room temperature
- 1 cup (200 g) granulated sugar
- ¾ teaspoon baking powder
- ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice, juice of 4 to 5 lemons
Notes & Substitutions
For the best Gluten Free Lemon Bars, your choice of ingredients matters. We recommend a basic gum-free gluten-free flour blend, often rice-based, for the ideal texture. To further understand the unique characteristics of different flour alternatives, consider exploring the properties and uses of various gluten-free flours. If a homemade blend isn’t feasible, a reliable alternative like Cup4Cup works wonderfully.
Always use fresh lemon juice and zest; it provides unparalleled brightness compared to bottled options. Butter, eggs, and sugars each play a vital role in the structure and flavor of these bars. For a dairy-free option, good quality plant-based butter substitutes, such as Earth Balance sticks or Miyoko’s Kitchen vegan butter, work well in the crust. Egg-free substitutions are not recommended for this specific recipe, as eggs are crucial for the custard’s set. For sugar-free options, Swerve or Lakanto monkfruit sweetener can be used, but adjust to taste. Feel free to explore other citrus flavors like lime for a fun twist!
Equipment
Gathering your tools beforehand makes baking these easy lemon bars even smoother. Here’s what you’ll need:
- 8-inch square baking pan
- Parchment paper (with overhang for easy lifting)
- Mixing bowls (medium and large)
- Whisk (for both crust and filling)
- Zester (for fresh lemon zest)
- Citrus juicer (for fresh lemon juice)
- Offset spatula or spoon (for pressing the crust)
- Butter knife or thin spatula (for loosening bars)
How to Make Gluten Free Lemon Bars
Making these Gluten Free Lemon Bars is a straightforward process. Follow these steps for a perfect outcome every time.
Preparing the Pan
First, preheat your oven to 325°F. Thoroughly grease an 8-inch square baking pan. Line the greased pan with criss-crossed pieces of parchment paper, ensuring a generous overhang on all sides. This parchment paper will be your secret weapon for easy removal later. Grease the parchment paper well too, then set the prepared pan aside.
Making the Shortbread Crust
In a medium-sized bowl, combine 1 cup (140 g) of the gluten-free flour, confectioners’ sugar, salt, and the fresh lemon zest. Whisk these dry ingredients together until they are well combined and any clumps of lemon zest are broken up. Pour in the melted and cooled butter, then mix with a fork until a cohesive, crumbly mixture forms. Press this mixture evenly into the bottom of your prepared baking pan. Place the baking dish in the center of the preheated oven and bake for about 15 minutes, or until the crust is firm and lightly golden. Once baked, remove the pan from the oven and allow the crust to cool briefly while you prepare the filling.
Preparing the Lemon Custard
While the crust cools, prepare your vibrant lemon custard. In a separate medium-sized bowl, combine the room temperature eggs, granulated sugar, baking powder, the remaining 2/3 cup (93 g) gluten-free flour, and the freshly squeezed lemon juice. Whisk these ingredients vigorously after each addition until the mixture is smooth and thoroughly combined. Ensure there are no lumps of flour. Once the crust has cooled slightly, carefully pour the prepared lemon custard mixture directly over the warm, baked shortbread crust in the pan.
Baking the Lemon Bars
Return the pan, now filled with the crust and custard, to the center of your preheated oven. Bake for approximately 25 minutes. The custard is perfectly set when it shows only a minimal jiggle in the very center when the pan is gently shaken back and forth. The edges should appear set and slightly puffed. Immediately remove the pan from the oven once the custard passes the jiggle test. Allow the lemon bars to cool completely in the pan for about 20 minutes on a wire rack before moving to the next step.
Chilling and Serving
For the ultimate set and best texture, place the pan of cooled lemon bars in the refrigerator to chill. They need at least 2 hours, but chilling them overnight is even better, ensuring they are completely firm. Once thoroughly chilled, remove the bars from the pan.
Run a butter knife or thin spatula around the perimeter of the baking dish to loosen any stuck edges. Then, use the overhung pieces of parchment paper to carefully lift the entire slab of bars out of the pan. Dust lightly with additional confectioners’ sugar for a beautiful presentation. Using a large, sharp knife, slice the bars into 9 or 12 neat squares. Serve your delicious Gluten Free Lemon Bars chilled for the perfect tangy treat.
Pro Tips for Perfect Gluten Free Lemon Bars
Achieving perfectly set and delicious gluten-free lemon bars is easy with a few key tips. Always measure your gluten-free flour by weight for the most accurate results, ensuring proper texture. Prioritize freshly squeezed lemon juice for that bright, authentic flavor that truly shines. Don’t skip the parchment paper overhang; it’s crucial for easy, clean removal from the pan. Allow the bars to chill completely for at least two hours (or even overnight) to ensure the custard sets properly and slices neatly.
If your bars turn out gooey, double-check your ingredient ratios and bake time, and confirm they had ample chill time. Surface bubbles or a slight white cast on the top are normal reactions from the eggs and don’t affect the flavor. The “jiggle test” is key for doneness: the custard should only have a slight wobble in the very center, not a sloshy wave.
Serving, Storage, and Variations
These easy lemon bars are a versatile dessert that everyone will love.
Serving Suggestions
Serve your delightful Gluten Free Lemon Bars chilled for the best firm texture and refreshing flavor. A light dusting of confectioners’ sugar is classic and beautiful. For an extra touch, consider garnishing with fresh berries, a dollop of whipped cream, or a small sprig of mint.
Storage
For very short periods, you can store these covered at room temperature. However, for optimal freshness and safety, it’s best to refrigerate them. Place the bars in an airtight container and store them in the refrigerator for 4-5 days. They taste wonderful cold!
Freezing Instructions
These Gluten Free Lemon Bars freeze beautifully! Once the bars are completely cool and sliced (but before dusting with confectioners’ sugar), wrap each individual bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months. To serve, thaw them in the refrigerator overnight or for a few hours at room temperature, then dust with confectioners’ sugar before enjoying.
Other Lemon-Inspired Desserts
If you love the zesty flavor of these lemon squares, you might also enjoy exploring other lemon-inspired gluten-free desserts. Try your hand at light and crisp Gluten Free Lemon Cookies, rich and tangy Gluten Free Lemon Brownies, or a fluffy Gluten Free Lemon Cake for another delightful treat.
Nutrition Information
Here is the approximate nutrition information per serving for these delectable Gluten Free Lemon Bars.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 bar |
| Calories | 292 kcal |
| Carbohydrate Content | 47 g |
| Protein Content | 5 g |
| Fat Content | 14 g |
| Saturated Fat Content | 8 g |
| Trans Fat Content | 0.5 g |
| Cholesterol Content | 103 mg |
| Sodium Content | 194 mg |
| Fiber Content | 2 g |
| Sugar Content | 23 g |
| Unsaturated Fat Content | 5 g |
Please note: Nutrition facts are an approximation and may vary based on specific ingredients and serving sizes.
FAQ
Q: Are lemons gluten free?
A: Yes, fresh lemons are naturally gluten-free and safe for a gluten-free diet. The issue typically arises from other ingredients in recipes.
Q: Are lemon bars typically gluten free?
A: Traditional lemon bars are not typically gluten-free due to the use of wheat flour in the shortbread crust. This recipe specifically adapts them to be gluten-free.
Q: How much juice is in one lemon?
A: A medium-sized lemon usually yields about 2-3 tablespoons of fresh juice. For this recipe, you’ll need 4-5 lemons.
Q: Can I use bottled lemon juice?
A: While possible in a pinch, fresh lemon juice is highly recommended for the best flavor in these gluten-free lemon bars. Bottled juice often lacks the bright, authentic zest.
Q: Can I use almond flour?
A: No, almond flour is not a suitable substitute for this recipe’s gluten-free flour blend. It has different absorption properties and would change the texture significantly.
Conclusion
You now have everything you need to bake the most incredible Gluten Free Lemon Bars! This recipe proves that going gluten-free doesn’t mean sacrificing flavor or texture. With a buttery shortbread crust and a bright, tangy lemon filling, these bars are surprisingly easy to make and guaranteed to be a hit. We encourage you to try this recipe, share the joy with your loved ones, and savor every zesty bite. Don’t forget to leave a comment below and let us know how your delicious lemon bars turn out!
Zesty Gluten Free Lemon Bars
Equipment
- 8-inch square baking pan
- Medium sized bowl
- Whisk
- Fork
- Butter knife or thin spatula
- Large knife
Ingredients
Crust
- 1 cup cups basic gum-free gluten free flour blend (140 g)
- ½ cup cups confectioners’ sugar (58 g), plus more for dusting
- ½ teaspoon teaspoon kosher salt
- 1 large lemon lemon large, zest only
- 9 tablespoons tablespoons unsalted butter (126 g), melted and cooled
Custard
- 4 eggs eggs (200 g, weighed out of shell), at room temperature
- 1 cup cups granulated sugar (200 g)
- ¾ teaspoon teaspoon baking powder
- ⅔ cup cups freshly squeezed lemon juice (5.33 fluid ounces), juice of 4 to 5 lemons
- ⅔ cup cups basic gum-free gluten free flour blend (93 g)
Instructions
Preparation
- Preheat your oven to 325°F. Grease an 8-inch square baking pan, then line and grease criss-crossed parchment paper that overhangs the sides.
- In a medium bowl, combine 1 cup of flour, confectioners’ sugar, salt, and lemon zest; whisk to combine and break up any clumps.
- Add the melted butter to the dry mixture and mix with a fork until well-combined, then press it evenly into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven for about 15 minutes, or until it is firm.
- Remove the crust from the oven and allow it to cool briefly.
- In a separate medium bowl, vigorously whisk together the eggs, granulated sugar, baking powder, lemon juice, and the remaining ⅔ cup flour. Pour this custard mixture over the baked crust.
- Return the pan to the center of the oven and bake for about 25 minutes, until the custard is just set and jiggles only slightly in the center.
- Remove the pan from the oven and let the lemon bars cool in the pan for about 20 minutes.
- Place the pan in the refrigerator to chill until the bars are firm, which will take about 2 hours or can be done overnight.
- Remove the bars from the pan by running a butter knife or thin spatula around the perimeter, then lifting them out using the overhanging parchment paper.
- Dust lightly with confectioners’ sugar and slice into 9 or 12 squares with a large knife, then serve chilled.