If you have a weak spot for zesty, chewy, and irresistibly tangy treats without the gluten, then this Easy Gluten Free Lemon Bars Recipe is just what you’ve been waiting for. Combining a buttery, crisp crust with a luscious, bright lemon filling, these bars deliver a perfect balance of sweet and tart that dances on your tongue with every bite. Whether it’s a casual afternoon snack or a crowd-pleasing dessert at your next gathering, these lemon bars never fail to impress, boasting a homemade charm that’s both comforting and delightfully fresh.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients that come together to create the perfect texture, flavor, and color. Each element plays a vital role, from the gluten-free flour blend that gives the crust structure to the fresh lemon juice that packs in all the sunshine.
- 1 cup gluten-free all-purpose flour blend: Provides the base for a sturdy, crumbly crust that holds up perfectly.
- ¼ cup cornstarch: Adds tenderness and helps achieve a smooth filling texture.
- ¼ cup powdered sugar: Sweetens the crust subtly and helps it brown nicely in the oven.
- ½ teaspoon salt: Balances the sweetness and heightens the other flavors.
- ½ cup unsalted butter, cold and cubed: Creates a rich, flaky crust with a buttery depth.
- 4 large eggs: Give the filling its beautiful custard-like consistency and bind everything together.
- 1 cup granulated sugar: Sweetens the tangy lemon filling just right.
- 2 tablespoons gluten-free all-purpose flour: Helps stabilize the filling for perfect slices.
- ½ cup freshly squeezed lemon juice: The star ingredient that delivers fresh, zesty brightness.
- 1 tablespoon lemon zest: Intensifies the citrus flavor with aromatic oils.
- ¼ teaspoon baking powder: Adds a slight lift to the filling, keeping it light.
- Extra powdered sugar for dusting: A final sweet touch that makes each bar look like a bakery treat.
How to Make Easy Gluten Free Lemon Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal later. In a medium bowl, whisk together the gluten-free flour blend, cornstarch, powdered sugar, and salt. Then, cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this crumbly mixture firmly and evenly into the bottom of your prepared pan to create a sturdy crust. Pop it into the oven for about 18 to 20 minutes until it turns lightly golden and smells buttery and toasty.
Step 2: Make the Lemon Filling
While the crust is baking, it’s prime time to whip up the bright, creamy lemon filling. In a bowl, whisk together the eggs, granulated sugar, gluten-free flour, freshly squeezed lemon juice, lemon zest, and baking powder until the mixture is totally smooth and glossy. This filling is where the magic happens—balancing tartness with sweetness in a silky custard that sets just right.
Step 3: Bake the Bars
Once the crust is out of the oven, pour the lemon filling immediately over the hot crust to ensure it layers perfectly. Return the pan to the oven and bake for another 20 to 25 minutes or until the filling is firm to the touch and doesn’t jiggle in the center. This is the key to achieving that luscious texture that holds together while still being tender and juicy.
Step 4: Cool and Chill
After baking, let your lemon bars cool completely at room temperature. Once cooled, place them in the refrigerator for at least an hour. Chilling is essential—it helps the bars fully set and makes slicing clean and easy. Just before serving, dust generously with powdered sugar for the most irresistible finishing touch.
How to Serve Easy Gluten Free Lemon Bars Recipe
Garnishes
To elevate the look and flavor, garnish your lemon bars with a sprinkle of extra powdered sugar and a few thin lemon slices or twists of lemon zest. A fresh sprig of mint or edible flowers can also add a pop of color and freshness that’s as charming as it is tasty.
Side Dishes
These lemon bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. You could also serve them alongside a fresh berry salad or a cup of herbal tea to balance their zingy sweetness with something light and refreshing.
Creative Ways to Present
For a special occasion, try layering lemon bars in a pretty glass jar or arranging individual bars on colorful plates with edible flowers and fresh fruit. You could even stack them on a dessert platter with other gluten-free treats for a vibrant and inviting dessert spread everyone will love.
Make Ahead and Storage
Storing Leftovers
These lemon bars keep beautifully in the refrigerator for up to 5 days. Store them in an airtight container to maintain their freshness and prevent them from absorbing any other fridge odors. This makes them perfect for prepping ahead of time.
Freezing
If you want to make these bars in advance or have leftovers, you can freeze them. Wrap each bar individually in plastic wrap, then place them all in a freezer-safe bag or container. They will keep well for up to 2 months. When ready to eat, thaw them overnight in the fridge for the best texture.
Reheating
While these bars are typically best served cold, if you prefer them warmed slightly, pop a single bar in the microwave for 10 to 15 seconds. This brings out the lemon aroma and gives a soft, almost molten texture that’s pure bliss.
FAQs
Can I use fresh lemon juice or bottled lemon juice?
For the brightest and freshest flavor, freshly squeezed lemon juice is the way to go. Bottled lemon juice can sometimes be more bitter or less vibrant, which may affect the overall taste of your bars.
What if I don’t have cornstarch? Can I substitute something else?
You can substitute arrowroot powder or potato starch for cornstarch in the crust. Both will help maintain the tender, crumbly texture you want in gluten-free baking.
How do I know when the lemon bars are done baking?
The edges should be set and begin to lightly pull away from the pan, while the center should be firm and not jiggle when you gently shake the pan. This ensures the filling is properly cooked but still soft and luscious.
Can I make these lemon bars dairy-free?
Absolutely! Just swap out the unsalted butter for a plant-based butter or coconut oil. The texture will still be rich and delicious, perfect for dairy-free diets.
Why do my lemon bars crack on top sometimes?
Cracking usually happens if the bars are overbaked or cooled too quickly. To avoid this, keep an eye on the baking time, and once out of the oven, let the bars cool gradually before refrigerating.
Final Thoughts
There’s something truly comforting about mastering a classic dessert that’s both easy and allergen-friendly, and this Easy Gluten Free Lemon Bars Recipe hits that sweet spot perfectly. It’s a treat that feels special but comes together without fuss, perfect for sharing with loved ones or savoring as a sunny little pick-me-up. Trust me, once you try these bars, they’ll become a cherished staple in your gluten-free baking rotation!
Print
Easy Gluten Free Lemon Bars Recipe
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
This easy gluten-free lemon bars recipe features a buttery, tender crust topped with a tangy and smooth lemon filling. Perfect for a refreshing dessert, these bars are simple to make with gluten-free ingredients and offer a delightful balance of sweet and citrus flavors.
Ingredients
Crust
- 1 cup gluten-free all-purpose flour blend
- ¼ cup cornstarch
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Filling
- 4 large eggs
- 1 cup granulated sugar
- 2 tablespoons gluten-free all-purpose flour
- ½ cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ¼ teaspoon baking powder
For Dusting
- Extra powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal of the lemon bars.
- Make the Crust: In a medium bowl, whisk together the gluten-free flour blend, cornstarch, powdered sugar, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust in the preheated oven for 18–20 minutes or until it turns lightly golden. This sets the base for your lemon bars.
- Prepare the Lemon Filling: While the crust bakes, whisk together the eggs, granulated sugar, gluten-free flour, lemon juice, lemon zest, and baking powder in a bowl until smooth and well combined.
- Add Filling and Bake: Remove the crust from the oven and immediately pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20–25 minutes, or until the filling is set and the center does not jiggle when gently shaken.
- Cool and Chill: Allow the lemon bars to cool completely at room temperature. Then refrigerate them for at least 1 hour to firm up before slicing into 16 bars.
- Serve: Dust the lemon bars with extra powdered sugar just before serving for a beautiful, finished look.
Notes
- Ensure your gluten-free flour blend contains xanthan gum, or add ¼ teaspoon separately to help with texture.
- For a dairy-free alternative, substitute the butter with plant-based margarine or vegan butter.
- Store prepared lemon bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
