The tastiest gluten-free lemon bars recipe | So easy and fresh tasting! (2024)

A simple lemony shortbread crust with a tangy, refreshing lemon cream, these gluten-free lemon bars are so easy to make. Perfect for any occasion, from cooking to baking.

What makes this gluten-free lemon bars recipe so special?

Smooth, creamy and tart, classic gluten-free lemon bars seem to be loved by almost everyone. If you don't like them, or anything with a lemon flavor, then this recipe is for youdoesn'twill be for you!

But if you're a lemon lover (and if you are, you should try ours).lemon pound cakeand oursmelting lemon cakes), you'll love these bars. The crust is the perfect blend of chewy and crunchy, and the custard is lemony, cool and fresh.

Gluten-free lemon bar ingredients

Lemons may be the first thing you think of when you think of these bars, but let's talk about another very important ingredient: the gluten-free flour mix.

The right gluten-free flour mix for these GF lemon bars

For this recipe, I specify my gum-free gluten-free flour mix, which is made with a blend of mostly superfinewhite rice flour, plus potato starch and tapioca flour/starch. There is no xanthan gum in this recipe.

I have found that it produces an almost chewy, rubbery filling. It's not nearly as important for the crust as it is for the filling.

You will need a scale to make the mix, but if you have to buy a mix to use, I would try the Cup4Cup. It contains xanthan gum, but less than Better Batter, and is a very light, starchy blend.

More ingredient information about the lemon bar

In addition to gluten-free flour, you'll also need the following to make these easy gluten-free lemon bars.

• Sugar- we use both granulated and icing sugar in the crust and filling to balance the acidity of the lemon and soften the crust
• Lemon juice– this is the star of the show, so use fresh lemon if you can (more on that below)
• Lemon peel– if you love the taste of lemons, you will find that nothing has the concentrated flavor of lemon peels
• Butter– gives the buttery shortbread crust its richness and is a flavor delivery system!
• No- eggs give the filling a creamy texture

What does the filling taste like in these gluten-free lemon bars?

For the lemon zest, you'll need at least one fresh lemon so that your crust, and not just your filling, is pliable. These lemon bars areno joke. You will never confuse them with any other flavor. I mean the term ROBUST.

If you've ever had lemon curd, which looks like a lemon pudding or custard, this filling will taste the same. However, unlike lemon curd, the filling of these bars is baked and not boiled. It will be firm enough to bite into in the refrigerator.

This is how you make these gluten-free lemon squares

To make these bars, place the pan in the oven twice. I promise it's not a problem.

The crust is a relatively sticky dough made with our basic gummy gluten-free flour, confectioners' sugar (to keep it light), lemon zest, salt, and melted butter. Just press it into the pan with a spatula (or a spoon or tamper) and fry until set.

There is no rising in the crust, so it doesn't rise much at all. Baking it alone prevents it from getting soggy when you add the filling and having to bake the filling too long to get the crust firm enough to hold it.

While the crust is cooling, make the filling by whisking eggs, granulated sugar, baking powder and lemon juice. Pour the filling directly onto the blind-baked crust and return to the oven to bake until the filling barely wobbles when you shake it from side to side.

While baking the filling, if you look in the oven (not recommended, but if you can't help it) before the last 7 or 8 minutes, you'll think the bars will never really set. It will almost seem like a liquid for most of the baking time. That is, as long as you haven't changed the recipe and your oven is at the right temperatureshallset.

Tips for making the tastiest gluten-free lemon bars

Carefully measure your gluten-free flour mixture

Correctly measuring gluten-free flour is extremely important in any recipe, but especially one with a smooth, custard-like filling like this one.

The mistake many people make is scooping flour straight from the bag or jar. You might think that just because the gluten-free flour reaches the one-cup line, you have one cup.

But here's the thing: when you scoop and steep, you're compressing the flour into the measuring cup. This means you will have more gluten-free flour than you need. In addition, cup sizes are not standard, so my cup size may be larger or smaller than your cup size.

The only reliable way to accurately measure flour or almost any dry ingredient is to use a kitchen scale. For this gluten-free lemon bar recipe you will need 233 grams of flour, so place the measuring cup on the scale, set it to zero and then add the flour by the spoonful until you reach 233 grams.

Do you promise to use freshly squeezed lemon juice in your girlfriend lemon bars?

Conventional lemons are available all year round, but we usually get the best ones in the winter months. A little sunshine for a generally gloomy season, I guess!

Meyer Lemons, believed to be a cross between oranges and lemons, are not available all year round. They seem to be most abundant in mid-winter to very early spring (why do I always capitalize "spring" but leave winter as it is?)

All this is to say... there's really no excuse to use bottled lemon juice. I'll never be able to grow my own lemons, but I will bake with them forever and ever because lemon-flavored things are almost as universally loved as chocolate-flavored things.

I promise to never use bottled lemon juice in baking (or anything for that matter). Baking and cooking means applying heat, and heat intensifies the flavor. If the taste isn'tstoreinitially you just have to wait until you start baking with it.

Don't forget the baking paper!

These gluten-free lemon bars are not super firm when you take them out of the oven. Even after allowing them to cool and refrigerate, you may find that the lemon filling is still on the soft side.

For this reason, it is imperative that you do not forget to use parchment paper when preparing your baking pan. Parchment paper makes cleanup easier by creating a barrier between the lemon sticks and the pan, but more importantly, the paper gives you the support you need to lift the squares out of the pan in one piece.

Give your gluten-free lemon squares time to set up

We'll be honest with you: It'll be hard to resist this incredible gluten-free lemon dessert as soon as it comes out of the oven. The temptation to cut out a small stick for a small taste will be great. Please try to resist.

As previously explained, the lemon filling in these bars resembles lemon curd, but only if you give it enough time to set in the refrigerator. If you try to bite them before they have had time to cool, they won't have the right bite.

Storage of leftover GF lemon sticks

If you plan to eat all of your gluten-free lemon squares on the same day, it's fine to leave them out on your counter at room temperature (after letting them cool for a few hours so they can set).

But if you plan on enjoying them the rest of the week, be sure to store them in an airtight container in the refrigerator. This is because the soft lemon filling cannot withstand higher temperatures.

Can you freeze lemon bars?

Yes, you can freeze lemon bars completely to enjoy them later.

Let your lemon bars cool completely to start. Cut them into squares, but do not sprinkle them with powdered sugar or other toppings.

Then place them in the freezer for about an hour to firm up properly and then wrap each strip individually in cling film. Then store them in the freezer.

Your bars will keep well on ice for up to three months and will not freeze, so you don't have to thaw them for a long time. You can simply place your lemon bars in the refrigerator and let them sit until they reach the desired temperature and texture. Before serving, add icing sugar, whipped cream or whatever you like.

Gluten-free lemon bars: ingredients and substitutes

There are dairy, eggs and two types of sugar in these decadent lemon bars. I don't regret any of these ingredients, but if you can't get one of these ingredients, here's what I think:

Gluten-free, dairy-free lemon bars

The only source of dairy in these bars is the butter in the crust. This is good news if you are dairy-free. The crust should still be visible if you replace the butter with half of Earth Balance butter sticks and half of Spectrum brand non-hydrogenated vegetable shortening.

You can also use Melt Vegan Butter or Miyoko's Kitchen Vegan Butter instead of the whole butter. Watch the salt, though, as butter substitutes are often quite salty (unlike shortening, which contains no salt).

Can you make this gluten-free lemon bars recipe without eggs?

There are 4 eggs in this recipe. I'm afraid I don't believe you can replace all four with an egg substitute and achieve anything like the consistency of these smooth, creamy custards. I am so sorry!

Gluten-free, vegan lemon bars

Unfortunately, I don't think there's enough in this gluten-free lemon bar recipe to make them vegan - mainly because of the egg problem described above.

Sugar-free gluten-free lemon bars

It must be possible to replace confectioner's sugar with a powdered sugar substitute from the Swerve brand. It usually works quite well. You can try replacing the granulated sugar with Swerve brand granulated sugar substitute or Lankato monk fruit granulated sweetener.

However, sugar substitutes tend to dry out, so you may need to add some liquid to the filling. Try another tablespoon of freshly squeezed lemon juice.

Gluten-free lemon bars...without lemon?

Since you already committed to using freshly squeezed citrus in this recipe, we don't need to repeat that point. If you prefer a lime flavored bar, try minekey lime pie bars. They are similar in texture and just wonderful. If you're looking for a bar with a completely different texture, try oursgluten free pumpkin bars, which has more of a cake-like texture, not a soft fruity filling.

More gluten-free lemon dessert recipes

Do you have a large bag of lemons on the counter? Wondering what to do with the rest? Let me help! Here are a few more of my favorite gluten-free lemon dessert recipes.

• Gluten-free lemon cakes- Buttery and light, these delicious lemon cookies melt in your mouth - seriously! And they couldn't be easier to prepare, as they only require 15 minutes of prep time.
• Gluten free lemon brownies– I love chocolate as much as anyone else, but sometimes I crave something different. These lemon brownies offer the chewy texture of a brownie with the bright flavor of citrus.
• Gluten-free lemon cake- If you've ever had the lemon pie at Olive Garden, you know it's the stuff dreams are made of. Try my copycat recipe and you can eat this cake whenever you want.

Frequently Asked Questions

Are lemons gluten-free?

Look forward to! Lemons are naturally gluten-free, so if you opt for fresh stuff from the grocery store, you're good to go.

Can't get fresh lemons? No problem. Many bottled lemon juices are also gluten-free because they do not contain any gluten-containing additives. But as always, be sure to check product labels carefully before purchasing - and really try to get fresh lemons, they just taste so much better!

Are lemon bars gluten-free?

Although lemons are gluten-free, most prepackaged lemon squares are not. This is because they are generally made with wheat flour, both in the crust and in the cream filling.

But if you use my gluten-free lemon bar recipe, you'll enjoy the smooth, creamy taste you remember, without the gluten.

How much juice is in a lemon?

A standard-sized lemon contains about 2 tablespoons of lemon juice.

Our gluten-free lemon bar recipe calls for 2/3 cup of juice (or just over 10 tablespoons), so you'll need 4 to 5 lemons to get there.

Are they flourless lemon bars?

While these lemon bars are gluten-free, they are not technically flour-free...at least not by my standards.

I don't like to label every recipe that uses gluten-free flour as flour-free, but I can assure you that this one is wheat-free.

Can I make gluten-free lemon bars with almond flour?

You can use almond flour to make a crust for your lemon bars, but the result will be very different than the shortbread crust I use.

Because almonds are high in fat, baked goods made with almond flour are cake-like rather than crunchy. If you don't mind this texture, give it a try!

Can I make gluten-free lemon bars with a graham cracker crust?

Yes, you can make these lemon squares with a graham cracker crust if you like. Just follow mineGluten Free Graham Cracker Crust Recipe, the minhomemade graham crackers.

Why is my gluten-free lemon bar mix sticky?

There are a few reasons why your girlfriend's lemon squares may be sticky:

• You did not use the correct ratio of ingredients; maybe you used too little flour or too few eggs; You may also have added too much lemon juice.
• You didn't bake the bars long enough - put them back in the oven and bake them until the lemon cream barely moves when you shake the pan; the filling should move in a controlled manner when you shake the pan.
• You didn't let your bars harden; Letting your lemon squares set in the refrigerator is an important step. If you skip this, the rods will not harden.

Why are there bubbles on my grain-free lemon bars?

Bubbles on top of your gluten-free lemon squares are usually from escaping air while your bars are baking. Believe it or not, the air usually comes with eggs, which is why you might also see a little white cast on your bars.

Don't worry if you don't see it either: they don't affect the taste of the GF bars in any way, and you'll cover them if you dust them with powdered sugar.

How do you know when this gluten-free lemon dessert is ready?

The best way to tell if these easy, gluten-free lemon bars are done is to give them a little shake. Wearing oven mitts, move the pan, keep an eye on the lemon filling.

If the filling is loose, continue baking. If the filling barely wobbles and just moves back and forth, your bars are ready. If the filling doesn't move at all, you probably overcooked your bars.

Should I store my gluten-free lemon squares in the refrigerator?

While it's not strictly necessary to refrigerate lemon squares, you should definitely keep them in the refrigerator longer if you plan to eat them within a few hours.

When exposed to high temperatures, the lemon curd filling will "melt" a bit and not taste nearly as good as when refrigerated.

How long do gluten-free lemon bars last?

When stored in the refrigerator, GF lemon bars generally last 4 to 5 days. If you want to keep them longer, up to 3 months, place them in the freezer.

How to make gluten free lemon bars step by step