Erin’s Recipe Rundown
Texture: A silky, tangy lemon curd set over a tender shortbread crust.
Taste: Bright, tart citrus flavors balanced by rich, buttery sweetness.
Ease: Uses simple pantry ingredients and straightforward steps.
Recommended GF Flour: My top pick is Bob’s Red Mill 1-to-1 Baking Flour; King Arthur Measure-For-Measure will also work well.
Would I make these again? Absolutely — these are perfect for lemon lovers and hard to stop eating!
xoxo erin
Made with fresh lemon juice and zest, these gluten-free lemon bars taste just as bright and creamy as classic versions. The lemon filling is silky and tart, while the shortbread crust provides a buttery, slightly crisp base that pairs perfectly with the citrus topping. You won’t miss the gluten — these bars deliver full flavor and great texture.
Featured Comment
From Arianna: “Just made these and WOWWW. They are delicious. The inside is so yummy and the crust came out perfect! Definitely saving this recipe for the future.”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Lemon Bars
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free lemon bars be made dairy-free? What about nut-free?
- Why do I need to avoid metal baking tools and equipment?
- What is the best way to cut clean squares?
- Gluten-Free Lemon Bar Recipe Tips
- More Gluten-Free Citrus Desserts
- Gluten-Free Lemon Bars (with Shortbread Crust!) Recipe
Ingredients You’ll Need
Below are key ingredients and notes to help you make the best gluten-free lemon bars. Jump to the recipe card below for exact measurements.
- Gluten-free flour: Use a high-quality measure-for-measure blend that contains xanthan gum for the best texture.
- Sugar: Granulated sugar sweetens both the shortbread crust and the lemon filling for a balanced flavor.
- Lemon zest: Fresh zest intensifies the lemon aroma and flavor — don’t skip it.
- Lemon juice: Freshly squeezed lemon juice gives the brightest, cleanest citrus flavor. Meyer lemons work well if you prefer a slightly sweeter note.
How to Make Gluten-Free Lemon Bars
Here’s a concise overview of the method. The full recipe card below lists precise ingredients and timings.
- Make the crust: Combine gluten-free flour, sugar, and salt. Cut cold butter into pieces and mix on low in a stand mixer (or with a hand mixer) until a shortbread dough forms. Add vanilla, press into an 8×8-inch glass pan, and bake until lightly golden. Cool before adding the filling.
- Prepare the filling: Whisk eggs, granulated sugar, lemon zest, lemon juice, and a little gluten-free flour in a glass bowl with a non-metal whisk until smooth.
- Finish and chill: Pour the filling over the cooled crust and bake until the filling is set but still slightly jiggly in the center. Cool to room temperature, then chill in the refrigerator for at least three hours before slicing and dusting with powdered sugar.
Make-Ahead/Storage/Freezing Instructions
Make-ahead: You can make these lemon bars 1–2 days ahead. Keep them uncut in an airtight container in the refrigerator and dust with powdered sugar just before serving.
Store: After slicing, store leftovers in an airtight container in the fridge for up to 5 days.
Freeze: Freeze whole or individual pieces in an airtight container for up to 3 months. For individual pieces, firm them briefly in the freezer, wrap tightly, and store in a freezer bag. Thaw in the refrigerator before serving and re-dust with powdered sugar if desired.
Can these gluten-free lemon bars be made dairy-free? What about nut-free?
Yes — substitute dairy-free butter to make them dairy-free. The recipe is naturally nut-free when using nut-free ingredients.
Why do I need to avoid metal baking tools and equipment?
Lemon is acidic and can react with certain metals (like aluminum), producing a metallic taste. Use glass or ceramic bakeware, a glass mixing bowl, and a non-metal whisk to preserve clean citrus flavor.
What is the best way to cut clean squares?
Chill the bars thoroughly, then use a sharp knife to cut straight down. Wiping the blade clean and dipping it in warm water between slices helps achieve neat edges.
Gluten-Free Lemon Bar Recipe Tips
- Line your pan: Lining the baking dish with parchment makes removing and slicing the chilled bars much easier.
- Choose glass or ceramic: Bake in glass or ceramic to avoid metallic reactions and to get the best flavor.
- Don’t over-bake: The filling should still be slightly jiggly in the center when you remove it; it will finish setting as it cools.
- Use fresh lemons: Fresh-squeezed juice and grated zest offer the brightest, cleanest lemon flavor.
More Gluten-Free Citrus Desserts
- Gluten-Free Lemon Cream Pie
- Gluten-Free Lemon Cake
- Lemon Posset
- Gluten-Free Lemon Cookies
- Gluten-Free Key Lime Pie
- Vegan Key Lime Pie Bars (gluten-free)
Gluten-Free Lemon Bars (with Shortbread Crust!)
The result is a bright, sweet lemon bar with a buttery shortbread crust — irresistible and reliably delicious.
Ingredients
Shortbread Crust
- 1 cup + 2 tablespoons (169g) gluten-free measure-for-measure flour
- ⅓ cup (66g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (113g) butter at room temperature
- 2 teaspoons vanilla extract
Lemon Filling
- 3 large eggs
- 1½ cups (300g) granulated sugar
- 1-2 tablespoons grated lemon zest (zest of 3–4 lemons)
- ½ cup (120ml) freshly squeezed lemon juice (juice of 3–4 lemons)
- ⅓ cup (50g) gluten-free measure-for-measure flour
- powdered sugar for dusting
Instructions
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Preheat oven to 350°F (175°C). Spray an 8×8-inch glass baking pan with cooking spray or line with parchment.
To make the crust:
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Cut butter into ½-inch pieces. In the bowl of a stand mixer (or using a hand mixer), combine gluten-free flour, sugar, and salt.
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With the mixer on low, add butter pieces a few at a time, then add vanilla. Mix 2–3 minutes until a shortbread dough forms.
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Press the dough into an even layer in the prepared pan and bake 25–30 minutes, until lightly browned. Cool on a wire rack for 30 minutes.
To make the filling:
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In a large glass bowl, whisk together eggs, sugar, lemon zest, lemon juice, and gluten-free flour with a non-metal whisk until smooth. Pour over the cooled crust and bake 20–25 minutes. The filling should be shiny and opaque with a slightly jiggly center.
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Cool the bars on a wire rack to room temperature, then refrigerate at least 3 hours before slicing.
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Dust generously with powdered sugar before serving.
Notes
Dairy-Free: Substitute dairy-free butter to make the recipe dairy-free.
Nut-Free: The bars are naturally nut-free when prepared with nut-free ingredients.
Use glass or ceramic: Use glass or ceramic bakeware and a glass mixing bowl with a non-metal whisk to avoid any metallic taste from acidic lemon.
Don’t over-bake: Remove the bars when the filling still has a slight jiggle; they’ll finish setting as they cool.
Use fresh lemon juice: Freshly squeezed juice and zest give the best flavor.
Make-Ahead: Make 1–2 days ahead and store uncut in the fridge. Dust and slice just before serving.
Store: Keep cut bars in an airtight container in the fridge up to 5 days.
Freeze: Freeze up to 3 months in airtight containers. Thaw in the fridge before serving and re-dust with powdered sugar if desired.