Is there anything that says “spring time” more than a refreshing lemon bar? Whether you’re looking for something to signal the start of spring or bring some refreshment during the cold winter, these gluten free lemon bars are sure to satisfy.
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Reasons to love these gluten free lemon bars
Not that I think you will need much convincing to try these delicious gluten free lemon bars, but there are so many reasons to love them! Not only are they easy to make, but they are probably one of the most refreshing desserts you’ll ever have.
Made with simple ingredients, this recipe is one of my favorites to bring to a party!
As someone who doesn’t love lemon meringue pie (I love the lemon, but I hate the texture…), these lemon bars are the perfect substitute as they are weird-texture-free and perfectly lemony.
Ingredients
This recipe has two parts: the crust and the lemon filling. the crust is a shortbread made with only a handful of ingredients, and the lemon filling is just as simple!
For the crust:
- Gluten free flour
- Sugar
- Salt
- Vanilla
- Butter
For the filling:
- Lemon juice
- Eggs
- Sugar
- Gluten free flour
How to make gluten free lemon bars
The crust
To make these gluten free lemon bars, start by mixing the melted butter, gluten-free flour, salt, sugar and vanilla in a medium-sized mixing bowl. Once combined, spread the mixture in a parchment-lined 9×9 inch pan, pressing it down firmly. Using a fork, poke several holes in the crust to ensure it bakes evenly.
Bake the crust at 325F for 20 minutes, or until the edges of the crust begin to turn light brown.
Once the crust is done, remove it from the oven and allow it to cool for 20 minutes.
The filling
While the crust cools, whisk the eggs, sugar, lemon juice and flour in a medium-sized mixing bowl. Make sure to whisk thoroughly and ensure there are no clumps of flour in the mixture.
After the crust has cooled for 20 minutes, gently pour the egg mixture into the pan and bake at 325F for 20-25 minutes. You will know it is done when the middle has set and does not jiggle with moving the pan.
*Be sure to not overcook!! Baking for too long will make the lemon bars tough and rather gross.*
Enjoy!
Once the bars are done, remove from oven and allow to cool completely. Place in the refrigerator for at least 2 hours prior to serving. You can also place the pan in the freezer if you need it sooner than 2 hours, but be sure that the pan is completely cooled prior to putting in the freezer. If it is still too warm you could end up with a cracked glass baking pan.
Slice into 9-12 bars, sprinkle with powdered sugar and serve!
Did you try this recipe
I would be so grateful if you left a rating and review below!
Gluten Free Lemon Bars
Perfectly lemon-y and easy to make, these gluten free lemon bars say "spring time" in the most delicous way.
Ingredients
Crust
- 1 C gluten-free flour
- 1/3 C sugar
- 1/2 C (1 stick) butter
- 1/4 tsp salt
- 1 tsp vanilla
Filling
- 1/2 C lemon juice
- 1 C sugar
- 3 eggs
- 3 tbsp gluten-free flour
- Powdered sugar (optional, for sprinkling on top)
Instructions
Make the crust
- Preheat oven to 325°F, line a 9x9 inch pan with parchement paper.
- Combine melted butter, flour, sugar, salt and vanilla in a medium-sized mixing bowl, stir with a fork until well combined.
- Spread evenly in the bottom of the pan, press down firmly. Poke several holes in the crust with a fork.
- Bake for 20 minutes, or until the edges of the crust begin to turn light brown.
- Remove from the oven and allow to cool at room temperature for 20 minutes.
Make the Filling
- While the crust cools, whisk together the eggs, lemon juice, sugar and flour. Make sure to whisk thoroughly to ensure there are no clumps of flour.
- After the crust has cooled for 20 minutes, pour egg mixrture into the pan.
- Bake at 325°F for 25-30 minutes, or until the middle is set and does not jiggle.
- Remove from the oven and allow to cool to room temperature.
- Once cooled, place in refridgerator for 2 hours prior to serving.
- Slice into 12 bars, sprinkle with powdered sugar and serve!
Notes
1. Leftovers should be stored in an airtight container in the refridgerator for 3-5 days.
2. Gluten-free flour can be substituted for all-purpose flour, if wanted.
Nutrition Information
Yield 12 Serving Size 1 barAmount Per Serving Calories 191Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 47mgSodium 69mgCarbohydrates 42gFiber 0gSugar 32gProtein 3g
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