Recipe for Gluten Free Lemon Bars

Recipe for gluten free lemon bars has always been close to my heart. As someone who’s sensitive to gluten but still loves a bright, zesty dessert, I’ve spent years perfecting this one.

These Gluten Free Lemon Bars are everything, soft, tangy, and sweet with a buttery shortbread crust that no one would ever guess is gluten-free. Whether you’re baking for a special occasion or just craving a sunny treat, this Recipe for gluten Free lemon bars recipe brings all the citrusy joy without the gluten worries.

Ingredients You’ll Need for the Best Gluten Free Lemon Bars

Gluten-Free Flour and the Best Brand to Use

The foundation of any good lemon bar is the crust, and when making a recipe for gluten free lemon bars, your flour choice matters. For best results, use a gluten-free measure-for-measure flour (also called 1:1 baking flour). These blends are carefully crafted to substitute for all-purpose flour while maintaining the same texture and taste.

Brands like King Arthur, Bob’s Red Mill, and Cup4Cup are reliable options. Look for blends that include rice flour, potato starch, and xanthan gum, as these mimic the elasticity and structure of traditional wheat flour. Avoid almond or coconut flour here; they’re not ideal for shortbread crusts due to their density and moisture levels.

Pro tip: Always sift your flour before mixing. This prevents clumping and results in a crust with a more tender crumb.

Lemons, Zest, and Juice: Fresh vs Bottled Debate

For the lemon filling, the juice and zest are the heart of this dessert. Using fresh lemons makes all the difference, not only in flavor but also in texture. Freshly squeezed lemon juice has natural oils and brightness that bottled versions simply can’t match.

You’ll need:

• The zest of 3–4 lemons (1–2 tablespoons)
• About ½ cup of fresh lemon juice (3–4 lemons)

If you’re in a pinch and must use bottled juice, make sure it’s 100% pure lemon juice with no added sugar or preservatives. However, know that the flavor may come out slightly more muted and less vibrant.

And don’t skip the zest! It infuses the filling with natural oils, elevating the entire flavor profile of these gluten-free lemon bars.

How to Make Gluten-Free Lemon Bars

If you’re ready to bake a sweet and zesty treat, this recipe for gluten free lemon bars couldn’t be easier to follow. With just a few simple ingredients and clear steps, you’ll get a buttery shortbread base topped with a smooth, tangy lemon filling. Let’s get started.

Preheat and Prepare Your Baking Pan

Before anything else, preheat your oven to 350°F. Spray an 8×8-inch glass baking pan with non-stick cooking spray. Using a glass pan ensures even baking and avoids any metallic aftertaste in your lemon filling a detail we’ll explain further in the next section.

Step 1: Make the Gluten-Free Shortbread Crust

This shortbread crust is what holds everything together. It’s tender, buttery, and just the right amount of sweet.

Ingredients for the crust:

• Measure 1 cup and 2 tablespoons (169g) of gluten-free flour.
• ⅓ cup (66g) granulated sugar
• ¼ teaspoon kosher salt
• ½ cup (113g) butter, at room temperature
• 2 teaspoons vanilla extract

Instructions:

1. Slice the butter into ½-inch cubes to ensure even blending.
2. Add the gluten-free flour, sugar, and salt into the bowl of a stand mixer or use a hand mixer.
3. With the mixer running on low speed, slowly drop in a few butter pieces at a time.
4. Add the vanilla extract and continue mixing for 2–3 minutes until the mixture forms a soft shortbread dough.
5. Press the dough evenly and firmly into the base of the prepared pan.
6. Bake the crust for 25 to 30 minutes, until it’s lightly browned.
7. Let the crust cool on a wire rack for 30 minutes before adding your lemon filling. This helps keep layers separate and prevents sogginess.

Step 2: Mix the Lemon Filling

This is where the citrus magic happens. The filling is tart, smooth, and just sweet enough to balance out the buttery base.

Ingredients for the filling:

• 3 large eggs
• 1½ cups (300g) granulated sugar
• 1–2 tablespoons lemon zest (zest of 3–4 lemons)
• ½ cup (120 ml) fresh lemon juice (from 3–4 lemons)
• ⅓ cup (50g) gluten-free measure-for-measure flour
• Powdered sugar for dusting

Instructions:

1. In a large glass mixing bowl, combine the eggs, sugar, lemon zest, lemon juice, and gluten-free flour.
2. Whisk gently using a non-metal whisk to avoid any metallic taste from reacting with the acidic lemon juice.
3. Once the mixture is smooth and well combined, pour it over the cooled crust.

Step 3: Bake, Cool, and Slice

Now it’s time to finish baking and prepare for that perfect first bite.

1. Return the pan to the oven and bake at 350°F for 20–25 minutes. The filling should look shiny and opaque with a slightly jiggly center when you gently shake the pan.
2. Remove from the oven and cool the lemon bars on a wire rack until they reach room temperature.
3. Once cooled, place them in the refrigerator and chill for at least 3 hours before cutting. This helps the filling firm up for clean, neat slices.
4. Just before serving, dust the top generously with powdered sugar for a classic, elegant finish.

Make-Ahead, Storage, and Freezing Instructions

One of the best things about this recipe for gluten free lemon bars aside from how delicious they are is how well they store. Whether you’re prepping ahead for a party or saving leftovers (if you’re lucky enough to have any), proper storage will keep your lemon bars fresh and flavorful.

How Long Can You Store Lemon Bars in the Fridge?

Once baked and cooled, lemon bars need to be kept refrigerated. Since the filling contains eggs and fresh lemon juice, room temperature storage isn’t safe or ideal.

Here’s what to do:

• Once sliced, store the bars in an airtight container.
• Separate layers with parchment paper to prevent sticking.
• Store in the refrigerator for up to five days.

Pro Tip: The flavor actually improves slightly by the second day as the citrus has time to settle into the crust.

If you’re making them ahead for a party or potluck, simply dust with powdered sugar right before serving to keep them looking fresh.

Can You Freeze Gluten-Free Lemon Bars? Yes—Here’s How

Yes! Lemon bars, especially this gluten-free version freeze exceptionally well. This makes them great for batch baking or saving for another day.

Follow these steps:

1. After chilling and cutting, place lemon bar squares in a single layer on a baking sheet lined with parchment.
2. Freeze for about 1–2 hours until solid.
3. Transfer to a freezer-safe container or zip-top bag.
4. Layer parchment between bars to prevent sticking.

They’ll keep well for up to 2 months.

When ready to enjoy:

• Allow to thaw in the fridge overnight, or leave at room temperature for 1 to 2 hours
• Dust with fresh powdered sugar before serving to brighten their appearance.

Looking for inspiration? Try our gluten-free lemon blueberry bread recipe for another make-ahead favorite.

Allergy-Friendly Swaps: Dairy-Free and Nut-Free Options

One of the best parts of this recipe for gluten free lemon bars is how easy it is to adapt to different dietary needs. Whether you’re baking for someone who’s dairy-free, nut-free, or both, these lemon bars can be just as tasty with a few thoughtful substitutions.

What to Use Instead of Butter (Dairy-Free Alternatives)

The crust in this recipe traditionally uses unsalted butter, but if you’re avoiding dairy, don’t worry—there are several great plant-based alternatives that still deliver that rich, shortbread texture.

Dairy-Free Butter Substitutes:

• Vegan butter sticks (like Earth Balance or Miyoko’s)
• Refined coconut oil (solid, not melted—refined has a neutral flavor)
• Plant-based margarine (look for stick form, not tub, for baking)

All of these options work well as a 1:1 substitute for butter. However, keep in mind:

• Coconut oil may create a slightly crumblier crust.
• Vegan butters mimic dairy butter best in both flavor and texture.

To maintain that buttery taste, we recommend using unsalted vegan butter sticks as your first choice.

Nut-Free Ingredients for Sensitive Diets

Good news: This Recipe for gluten Free lemon bars is naturally nut-free. But it’s still important to double-check your ingredients, especially when using packaged gluten-free flour blends.

Here’s what to look out for:

• Choose a nut-free flour blend. Some gluten-free blends may include almond flour or coconut flour—always read the label.
• Skip nut-based butters or spreads. If you’re customizing the recipe, avoid anything made with tree nuts or peanuts.

Safe flour blends for nut-free diets:

• King Arthur Gluten-Free Measure-for-Measure Flour
• Namaste Foods Gluten Free Perfect Flour Blend
• Better Batter All-Purpose Flour (Certified Nut-Free)

Also, avoid using almond or oat milk as substitutions if you’re trying to keep the recipe completely allergen-safe. Stick to rice milk or coconut milk (if tolerated) for any needed liquid adjustments.

Check out our nut-free dessert ideas, like gluten-free apple cinnamon rolls, for more inspiration.

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