Quantcast
Search the Site

Get the Free Gluten Free Starter Kit

I've done the work of putting together the shopping list so you don't have to. The starter kit has my recommendations for the basic ingredients you'll need for my recipes.

Gluten Free Lemon Bars

Gluten Free Lemon Bars

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any potluck!

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any potluck! http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/

Smooth, creamy and tart classic gluten free lemon bars are one of summer’s rites of passage, and around here we’re all about rites of passage. If you used to have it before you went gluten free, then I want you to have it again. At the very least, I want you to see that you can have it if you like. That’s why I wrote a whole book about Gluten Free Classic Snacks. We don’t eat classic snacks like gluten free Twinkies and gluten free Hostess cupcakes every day in my house. But I consider it very, very important for my gluten free son to know that nothing is completely out of reach. In fact, I consider it essential to his long-term health, since he needs to eat gluten free forever and ever, and I want to make it easier for him not to “cheat.”

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any potluck! http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/

So, yes. There’s sugar in these lemon bars. Like there’s sugar in every recipe for classic lemon bars—unless you’re talking about sugar-free lemon bars, I guess! I don’t want to go on and on, but when the traditional treat is a sugary one, so will my recipe be. No more, even sometimes less (hello Weight Watchers-style Lemon Brownies, I’m looking at you).

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any potluck! http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/

I first posted a version of this recipe way, way back in June 2011. Since then, I’ve modified it a bit and I really think it’s better now. It was good then, but better now. More filling (double!), a slightly more delicate shortbread crust that’s also made with lemon zest for extra lemon goodness, and a smoother and creamier custard.

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any potluck! http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/

These gluten free lemon bars are simple as ever to make, though, and are even better if you make them ahead of time and chill them in the refrigerator. The crust is the perfect blend of chewy and crunchy, and the custard is lemony cool and fresh. And my gluten free son adores them. May the gluten free people in your life remember that we’re on a mission: if they can make it with gluten, we can make it without!

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any potluck! http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/
Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest
Prep time: Cook time: Yield: 9 to 12 bars

Ingredients

1 2/3 cups (233 g) basic gum-free gluten free flour blend

1/2 cup (58g) confectioners’ sugar, plus more for dusting

1/2 teaspoon kosher salt

Zest of 1 large lemon

9 tablespoons (126g) unsalted butter, melted and cooled

4 eggs (200 g, weighed out of shell)

1 cup (200 g) granulated sugar

3/4 teaspoon baking powder

2/3 cup freshly squeezed lemon juice (juice of about 4 lemons)

Directions

  • Preheat your oven to 325°F. Grease an 8-inch square baking pan, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.

  • Make the crust. In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest. Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer. Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm. Remove from the oven and allow to cool briefly.

  • Make the custard layer. In a medium-sized bowl, place the eggs, granulated sugar, baking powder, lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust and return the pan to the center of the oven. Bake until just set (20 to 25 minutes). The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove the pan from the oven and allow to cool in the pan for about 20 minutes.

  • Place in the refrigerator to chill until firm, about 2 hours and up to overnight. Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of the pan by the overhung pieces of parchment paper. Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.

Love,
Nicole

 

  • http://joyphotogirl.blogspot.com Joy

    If you post Great Recipes YES I will Visit!
    I do enjoy reading blogs *sometimes* others I just jump to the “goods” lol
    I try to blog & do have and empty Etsy store….I wish the “internet” would make me money while I work (30hrs), clean the house, laundry, cook meals, manage the kids & hubby…..*sigh!
    I think I am cranky too!
    Love you!
    ps The GF community is unique, I think we are truly supportive!

    • Nicole

      Hi, Joy,
      I’m so glad you’ll still visit me. I feel like I’m asking “will you still need me, will you still feed me, when I’m 64?”
      Can you hear an echo in your empty Etsy store? Good thing there’s no overhead!
      If you can train the Internet to watch my kids and clean the house, I’ll make money another way. :)
      xoxo
      Nicole

  • Kadren

    Honestly, I have only recently (read- since I started reading your blog) started reading blogs. And I do follow the other 2 blogs you recommended to me. How is that for loyal? :) lol I hate being told how to do things when I already know how to do them. And you obviously already know how to write a wonderful blog, so just ignore those people! :) Thanks for the Lemon bar recipe. It looks so easy and delicious! I do have to say, I made this lemon curd last week that absolutely divine! And it went so nicely with the awesome GF lemon sponge cake roll. ;)
    Love you much!
    Kadren

    • Nicole

      Hi, Kadren,
      I can’t remember which 2 blogs I suggested to you! Was it gingerlemongirl and another? Remind me!
      I get what you mean about not enjoying being told what to do when you feel you already know. The thing is, the bloggers who are usually doing the telling-what-to-do are the ones who have been doing this much longer than I have. And then other bloggers mimic what those bloggers say, and it becomes almost cult-like. It can be hard to stand your ground, when you’re not entirely sure if yours is solid, you know? But thank you for the vote of confidence!
      Sounds like your kitchen has been humming, as usual. Keep up the good work!
      xoxo
      Nicole

      • Kadren

        You recommended Better Batter and the Adventures of a GF Mom. Both are good, but I love yours! You make me smile every time I read a post. :) Just because someone has been doing something for a long time, doesn’t mean they are the end all. There must be people out there willing to do things a bit differently so we can discover new and improved ways. Ex. Horse and buggy—–> car. Wooden pegs——> nails. See, someone was thinking outside the box! That’s you! And we all love it! Keep up the awesome work! We would be lost without you and your lemon bars. :)
        Kadren

        • Nicole

          Oh, I remember when I recommended you check in with both Naomi of Better Batter and Heidi of Adventures of a GF Mom to help you solve your all-purpose GF flour problem. That seems like so long ago by now! I think I recall telling you that, unless and until you could find a GF all purpose flour that would work for you, you shouldn’t bother buying my book because you wouldn’t be able to use it and I didn’t want you to waste your money. That was long ago and far away by now. :) Thank you so much for the kind words. And I love the horse and buggy to car analogy. :)
          xoxo
          Nicole

  • christine

    Nicole,
    I LOVE your blog- style! Yours is the only blog I read! I like it real, I like the little white dog. My pug/Chihuahua mix chases the cursor on screen and licks it wherever it goes! She’s pretty much a *itch, dominant over the dog 30lbs. Bigger than her. Keep up the great work!

    • Nicole

      Hi, Christine,
      Thanks for the love! Keepin’ it real is all I am really capable of at this point. I have no editor here but myself. It’s like the Wild Wild West! So funny that your dog (pug/chihuahua sounds unbelievably adorable) chases the cursor. Sometimes I think my dogs have cotton between their ears. My little white meanie is totally the boss of our other dog, who also has nearly 30 lbs. on her. And he takes it. Sucker. ;)
      Thank you so much for posting – and for the encouragement. Posts like yours are the lifeblood of this little engine that could. :)
      xoxo
      Nicole

    • Nicole

      Oh, Pam. I’m too busy sitting with my lemony tartness to turn that frown upside down.

    • http://www.goodearthquilting.ca Carli

      HI Christine,

      I recently moved to a GF lifestyle and so glad I’ve done so. I love to read your blog and do aspire to use your recipes when I can find a few minutes to rub together. Very busy with custom quilts and really digging veggies, meat and dairy. I buy GF bread, but its so expensive I have to ration it off in each week.
      I love your site, read quite a few different older posts, so I’m reading and learning, Thanks so much!!

  • Martine

    I love all things lemon, and since I was in a bit of a baking rut today lemon bars were the perfect thing to post.

    No one sells a gf all purpose flour mix in my area except in little teeny bags that definitely do not qualify as on a shoestring. Unfortunately Better Batter does not deliver to Canada. Do you have a favourite blend that you made before discovering Better Batter? If not, would you be able to tell me how much approximately one cup Better Batter weighs and I will see if I can match it up to a blend recipe. Thank you so much.

    • Nicole

      Hi, Martine,
      It’s good to hear from you.
      About GF flour – I hear you about the teeny little bags. Better Batter is not a good value in small 20 ounce boxes sold in brick-and-mortar stores. It’s a great value online, though, especially when you buy the really big bags. That’s what I do. Before I used Better Batter, I used a stinky bean blend and was very sad but thought that that was the best I could do. It was actually a blog reader who suggested Better Batter, I ordered it and never looked back. I can tell you that Better Batter all-purpose gluten-free flour weighs, on average, 165 grams per cup. I hope that helps!
      xoxo
      Nicole

    • Kadren

      Martine, I have had GREAT success using this mix in all of Nicole’s recipes.

      http://mudpiesandcranberryteagoallergenfree.blogspot.com/2010/05/rice-free-gluten-free-flour-blend.html

      We can’t have rice either so this was a great substitute for us. I hope this helps!!!
      Kadren

      • Nicole

        Thank you for helping out, Kadren! I’m so glad you found such success, and can share it with Martine!
        xoxo
        Nicole

      • http://mudpiesandcranberryteagoallergenfree.blogspot.com/ Jenn M

        Kadren! :) That’s my flour blend! :) Thanks for posting it!! It’s been a life saver for us since there aren’t any non-bean non-rice GF flour blends out there. :) I’m glad it’s working out well for you.
        Nichole: I won your cookbook in a giveaway, and I have to say that the chocolate chip cookies are really, really good! :)

  • Anneke

    Okay, here you go:
    1. Your one picture is plenty and tons of pictures make it hard to find the text.
    2. You are original and witty, you have a great writing voice, even when you are crabby!
    3. Tweeting? Really? No thanks!
    4. Nicknames can be cute, but they can also be annoying.
    5. I comment on your blog, I hope I am witty and original, but I don’t really care. Mostly, I just want to tell you how great your blog is, and ask my questions, so my pictures (which I don’t take or post) look as lovely as yours!

    Mostly, I think a blog starts out being for yourself, like journaling in public. If you aren’t doing it ultimately for yourself, I think you won’t continue, or it won’t be good. We are all very lucky to have you here, and I don’t mind your cranky days! Now, time to get some lemons! Anneke

    • Nicole

      Hi, Anneke,
      In your order:
      1. Sometimes I post multiple pictures in a montage, but that can be hard to put together. I figure if I have to choose between a great post with one great picture, 3 times a week Mon-Wed-Fri, & a good post with multiple pictures of which I don’t feel super proud, I choose the former. Good point about having trouble finding the text with too many pictures.
      2. Thanks, Anneke! I just think that circular advice like, “if you want to entertain people, be entertaining” is just crazy-making. I can’t tell you how many times I have read something like on other blogs, & I’m embarrassed to say that sometimes I found myself feeling bad about my blog, wondering if I was making the grade based on such general, circular ‘advice.’
      3. :) The truth is, I believe that there is more value in Twitter than in Facebook, it’s just that I’m not entirely sure what that power is. To discover it, I may have to sit alone in a dark room and … think. Fingers crossed that I don’t fall asleep. :)
      4. I agree about nicknames. I think they’re annoying when they begin with “The ___.” It implies that person is the only one of his kind. I may have a dog, but she’s not “The Dog.” She’s my dog. I may have children, but they’re not “The Kids” to anyone other than me and my husband.
      5. You are witty and original, Anneke, because you are authentic. That’s why I feel like I know you, and I know I like you. {I snorted when I read that you want to make sure your pictures, that you don’t take, are lovely}.
      Thank you for always reading, always baking, always posting on here. I would miss you if I didn’t hear from you. I wouldn’t even know where to find you! So keep coming back, please.
      xoxo {for real}
      Nicole

      • Anneke

        Not to worry, Nicole! Someday I will send you a secret ninja note that will help you know where to find me! xoxo right back at you! Anneke

  • http://saintsandspinners.blogspot.com Saints and Spinners

    Dear Nicole, You break the rules, you flaunt the conventions, and yet we return, again and again. You must be doing something right. Oh yeah, you’re COOKING and BAKING, and then writing about your adventures! That’s three things you’re doing right. So, yay Nicole!

    I had a heyday of blogging where I was active in the children’s and teen/young adult blogosphere. It was fun, and I made friends, but after awhile, I realized, “Hey, this is not a paid gig.” I have an Etsy store, too (Alkelda [dot] com, in case you want to head on over and play with little felt dolls), and tried to follow some of the rules before realizing that there was only so much energy I was willing/able to commit. I have an active Facebook page, excellent customer service, photos that are better than they were before, and a team of fellow artisans. Twitter just isn’t happening for me.

    But lemon bars could happen for me. Rather, I could make them for other people and revel in my baking endeavors. I’ve decided that the lemon is my favorite fruit for its sheer versatility. Lemon provides contrast. Lemons are the stripes to my solids, the harmonic minor seconds to my major scales, the zigs to my zags. When life hands you lemons, make limoncello. But lemon bars will do nicely.
    xoxo,
    Farida

    • Nicole

      Hi, Farida,
      I remember your saying that you wanted to be a children’s book author, am I right? Is that why you were blogging about that topic? Do you still blog about it? I will definitely check out your Etsy store! Can’t wait to see. You have a team of fellow artisans? That sounds like great fun! A good community can really bring tons of happiness. That’s wonderful that you have that.
      I love your little lemon riff. Lemons are so great. Everyone in my family agrees on them, which doesn’t hurt, either. One of my favorite things about lemons? When I use my little lemon juicer, I just rinse it and don’t use any soap to wash it, since lemon itself would do for washing. Love that.
      I hope your dessert exile has come to an end. Has it?
      xoxo
      Nicole

  • Sarah Dean

    Honestly, yours is the only blog I consistently follow. I find those rules “boring” at times and I like that you’re willing to “do your own thing”. :) Plus, I love that you write in a conversational manner. It makes it fun like we’re actually talking. I started looking at your blog for the recipes, but I keep coming back because you’re funny and I like to converse with others who understand about the gluten-free life. Keep up what you’re doing and ignore all their silly rules! :)

    • Nicole

      Hi, Sarah,
      It’s so great to hear from you! I would tell you that I had missed you lately since I hadn’t seen you ‘around,’ but that might sound creepy, so I won’t tell you that. :)
      I’m so glad you enjoy the blog. If it sounds like I am having a conversation with readers, it’s probably because, when I write, I imagine that I am doing just that. That’s the most natural thing in the world to me. Of all the places I write (books, magazines, blog), this blog is the most natural to me. It’s home. I’m honored to have you in my ‘home.’
      Thank you for coming, and for posting. :)
      xoxo
      Nicole

      • Sarah Dean

        I’ve not been posting here much lately because my husband was gone for 2 mos for work and got home a couple weeks ago so I’ve been cooking out of my freezer that I stashed while he was gone. Thanks for helping me fill my freezer! :) It’s nice to be back here, though. I love reading people’s comments and seeing the gf community support each other.

        • Nicole

          No explanations necessary! I just thought it might be nice to know that you were missed. Or it might be creepy. You know, either way. :) It’s nice to have you back, Sarah.

  • http://www.laughingatchaos.com Jen

    Sigh. I’m out of BB flour. And I’m not ordering more until after we move next month. But…but…I love lemon bars so much. They bring tears to my eyes. I also love lime bars, and will make them with this recipe too. After I order 25 lbs of BB flour…

    • Nicole

      Hi, Jen,
      Oh no! I can understand not wanting to buy flour, though, just to have to move it. That’s crazy. You’re caught between a rock and a gluten-free hard place! Can you get your hands on even a box of something smaller at a grocery store – like King Arthur multi-purpose GF flour? If we were neighbors, I’d make you some lime bars. Have an uneventful move.
      xoxo
      Nicole

  • http://saintsandspinners.blogspot.com Saints and Spinners

    Hi Nicole,
    To answer your questions: I have blogged about children’s lit and wanting to write it. In the past, I would ask people for words to use, and then create a 4-5 word story around that word. It was a good way to keep my brain busy in the short-term while working on longer projects. I have indeed come to the end of my dessert exile, which is a happy thing, because I’ve got a wedding to attend next week. I really like cake (though I’d rather have no cake than mediocre cake). It’s possible that I will make gf cupcakes for all of the wheat-free folks– I must remember to pack my GF on a Shoestring cookbook!

    In the meantime, I’ve turned my mom onto aebelskivers. We had them on Monday with 5 different kinds of jam.

    The self-cleaning property of lemon is reason enough to love it.

    xo,
    Farida

    • Nicole

      Hi, Farida,
      I thought so (about children’s lit)!
      I’m so glad your dessert moratorium has ended. I think you should make GF cupcakes for everyone – and just not tell them that they are GF.
      How great, that your mom is making aebelskivers. I keep my pan and tongs out on my kitchen range, since they’re so pretty.
      So when life gives you lemons, just say thank you. They’re multi-purpose. :)
      xoxo
      Nicole

  • Bonnie

    I’m not a real lemon kind of girl but these sound like something I’d be willing to try ;) I liked your entry today…I want you to be real! Life isn’t always rainbows and butterflies….

    • Nicole

      Hi, Bonnie,
      Can I get an amen?! Life is not always rainbows and butterflies indeed. Sometimes it’s raining and dreary, and eventually it clears, you know? But I find that if I let it be dreary, the sun comes sooner. :)
      Thanks for the post!
      xoxo
      Nicole

  • Cheryl

    I just love your emails and blog! Don’t ever change.
    Thank you for giving the world great recipes!

    • Nicole

      Hi, Cheryl,
      Well, you’re welcome! Thank you for posting, and for the kind words.
      If I change, I don’t want it to be because someone else told me in a one-size-fits-all sort of way that I had to change.
      xoxo
      Nicole

  • http://www.theglutenfreemaven.com Amy

    I’m a gluten free “mommy blogger”, and I do follow the cute names rule, i.e. Hubby for the husband, and try to add great pics. But I am anti-tweeting. As a busy mommy who barely has time to blog, I find tweeting a big time waster. And I feel, do people really need to know I’m sitting in the carpool line and had a great thought? Or that I just bought a caramel latter, yum? I don’t think so.

    • Nicole

      Hi, Amy,
      The caramel latte thing is the very navel-gazing that I drives me crazy! Glad to hear we’re on the same page with that.
      xoxo
      Nicole

  • Angie W.

    Thank you for your rant against the “rules”. I’m not a blogger, but I read a lot of them, and I love how you put your blog together. I actually have been thinking the same thing about the amount of navel-gazing that’s going on in the food blog world. I get completely turned off by the fake humility and cliqueish vibe a lot of the blogs give off. Not to mention that they use ingredients meant to impress people about how creative they are… and ingredients that are expensive on top of it. I appreciate so much that you make gluten free cooking accessible to people who want to have great food at a great price. Thanks for being you!

    • Nicole

      Hi, Angie,
      Thank you so much for everything you said. You and I, we seem to speak each other’s unspoken language. :) This issue, the very one you described, has, at times, derailed me from keeping up with the blog regularly. I think reading other food blogs has spooked me, made me afraid that I was going to begin gazing at my own navel, wondering how it got so very lovely, and not focusing on the readers. Thank you for the encouragement, Angie!
      xoxo
      Nicole

  • Janet Slater

    Oh…my…gosh! Lemon bars are my favorite “cookie”! I love love love them. No lemons on hand, so I will be trying this later today with lime juice instead. Happy happy dance!

    • Nicole

      Hi, Janet,
      I would love to hear how these turn out with lime juice. That sounds great to me — but my kids don’t really care for lime juice. They’re wrong of course, but what can you do?
      xoxo
      Nicole

  • Anneke

    Finally got these made last night! Yum! Had them for breakfast, because I am that kind of mom.

    • Nicole

      Hi, Anneke,
      I’m so glad you’re caught up. :) I’m the kind of mom who would eat them for breakfast … when the children are done breakfast and out of smelling distance. And then deny it, so I didn’t have to give them any. Don’t tell them.
      Tune in tomorrow … brownie cheesecake bars.
      xoxo
      Nicole

  • Pingback: Gluten-free Cheesecake Brownies()

  • Pingback: Gluten-free Lemon Sugar Cookies — Gluten-Free on a Shoestring()

  • http://www.artographyweddings.com.au cathy-lee

    Hello. I live in Australia and have been a devotee of your wonderful recipes/gluten free deliciousness for a couple of months now. you mention the Better Batter flour mix you use a lot (we can’t get it down under) so what types of flour’s are used in this mix ? Thanks so much. Can’t wait to make the new lemon biscuits – so yum!

    • Nicole

      Hi, Cathy-Lee,
      Do drains in Australia really swirl counter-clockwise? Sorry. Dying to know.
      Now back to you. Better Batter has a proprietary blend of these flours: Rice and Brown Rice Flour, Tapioca Starch, Potato Starch, Potato Flour, Lemon-Derived Pectin, Xanthan Gum. Unfortunately, since it is proprietary, I don’t know the proportions of the different flours at all, so I can’t tell you how to recreate it. Is there an all-purpose gluten-free flour blend sold in Australia that you like? Any good cup-for-cup replacement flour will work in my recipes. We’ll figure it out. Not to worry…
      xoxo Nicole

      • http://www.artographyweddings.com.au cathy-lee

        hahaha – yes, the drains in Australia do go ‘backwards’ apparently – tho it’s not backwards for us – only for you guys!
        thanks for the types of flours used in the Better Batter. I have used two we have readily available here but I find that esp one has potato flour as the top ingredient and it can have a weird taste. So I may just blend my own till I get a lovely taste and texture. Cheers and thanks again for your wonderful recipes and the very entertaining blog!

        • Nicole

          Hi, Cathy-Lee,
          You’ll notice how I deliberately avoided saying “backwards”! Thanks for settling that, though. :)
          Potato flour definitely should not be the first ingredient in a gluten-free flour blend! I can’t imagine that would work very well, much less taste very good at all (as it sounds was your experience). Williams Sonoma just came out with a (albeit very pricey) all-purpose gluten-free flour, called Cup 4 Cup. http://on.fb.me/nbIVz7 Perhaps they will be selling it in Australia?
          xoxo Nicole

        • Victoria Donaldson

          I also live down under, I make my own flour from Nicole’s basic flour blend and use that for almost everything, works great.

  • Susan

    Nicole,

    Yesterday was my cranky day, as you could probably tell. Today is better, ordered some BB flour, baked your Cornmeal bread, just for me. Then I made semi-homemade Beans and Franks for my son. Remember I told you I would try anything. I hope this batch turns out better than the first, if not the dogs will have beans added to the regular meal AGAIN. I am not a big blog reader, I read exactly two. Have you on speed dial (RSS feed) on my front page.

    Do not change your style, ANY. So refreshing, informative, friendly, and to the point.

    Susan I.
    p.s. I can count on 0 fingers how many ex-classmates I keep in touch with. So there, something in common.

    • Nicole

      Hi, Susan,
      I’m so glad you’re feeling better. That cornmeal bread was a good choice as you wait for Better Batter to arrive, since it’s all cornmeal, no flour.
      I’m honored to be one of the two blogs you read. Generally, I find it’s best to stay away from most blog-reading. Most bloggers annoy the living daylights out of me. ;)
      Thank you for the kind words & encouragement. They really mean a lot to me.
      xoxo Nicole

  • Pingback: Gluten-Free Lemon Poppyseed Muffins — Gluten-Free on a Shoestring()

  • Pingback: Gluten-free True Lemon Bars — Gluten-Free on a Shoestring()

  • Pingback: Afternoon Tea with gluten free brownies, lemon cakes and chocolate dipped strawberries. | | Dietitian UKDietitian UK()

  • Michelle

    I LOVE lemon bars, and they sound like a refreshing treat during our grossly hot weather. Doubling the filling is a great idea, since the filling is the best part. Lemon season is over here (they are a winter thing) but limes are in season, so I think I will defrost some of my frozen lemon juice from last winter, and mix it with fresh lime juice for lemon-lime bars. Thank you!

    p.s. it’s so sad that you have to explain to people that cookies have *gasp* sugar. Some people are such sanctimonious food scolds. Maybe they need some sugar to sweeten up their personalities…

    • MIchelle

      And I was unclear on the doubling the filling part. You mentioned that the reworked recipe makes more filling than the old one. I am going to make the recipe just as you wrote it- I just think that was a good change!

      • http://glutenfreeonashoestring.com/ Nicole Hunn

        Nope, Michelle. I understood what you meant. :)

  • Jennifer S.

    Omg you’re killing me! Love!

  • Mare Masterson

    :( Sad that I cannot partake in this lovely lemony gluten free goodness! How about a Paleo version?

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I know, Mare! A Paleo version is a good idea for the to-do list!

  • Victoria

    Would it work to double this and make in a 9×13? Or should I just do 2 smaller ones? Going to a block party and want to share this party with everyone!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I think you could double everything and make it in a 9-inch x 13-inch pan, Victoria. You’ll just have to increase baking times. And make sure you don’t bake it in glass!

      • Lorraine

        may I ask why not in glass Nicole?

  • Chelsea

    How can I make this recipe with regular flour?
    How much to substitute?
    Thanks!!!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I’m afraid I really don’t know, Chelsea. I recommend you find another recipe, as gluten free recipes really are different. Sorry!

    • Angela

      I just made this recipe with regular flour (plain) and it worked brilliantly and I didn’t change any measurements. It is a delicious slice and I will definitely make it again

  • Pingback: Stumbling Over Chaos :: Linkity hates trying to figure out if that was a firework or a gunshot()

  • http://glutenfreeonashoestring.com/ Nicole Hunn

    Thank you, Victoria!

  • Yvonne Kadelski

    My husband is diabetic. Can you substitute the granulated sugar for sucrolose? Thanks.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Probably, Yvonna. If you have a favorite 1:1 sugar sub brand, I’d say it’s worth a try!

      • Yvonne Kadelski

        I will try it and let you know.

  • http://writingatthetable.com Dana Schwartz

    Oh my, I am making these ASAP! I haven’t had a lemon square in years which is too many, so thank you for updating what I’m sure was already a great recipe :)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Definitely too many, Dana! Nice to see you. :)

  • Marilyn McLeod

    I just got your new Classic Snacks cookbook for my birthday (at my request!) and it’s AWESOME! These lemon bars remind me of my dad who loved lemon bars in my growing up years. I’m going to make some very soon.. in honor of my dad (and ME… as lemon is one of my favorites for desserts). If I baked everything that I love in your cookbooks (I have two now) I would be baking for at least five years!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Marilyn, that is music to my ears (eyes?)!! Thank you so much for the kind words—and for your support in buying the cookbooks!

  • Melissa Welty

    Made some for the 4th. Put homemade strawberry syrup on top, so not too sweet. Amazon lost my potato starch, so had to sub cornstarch, but it worked, everyone raved over them. Non GF peeps could not tell the bars were gluten free.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Sounds amazing, Melissa!

  • Jo

    our 10-year old daughter made these today all on her own with lemons from our tree and eggs from our chickens. She was diagnosed 2.5 years ago with a grain alllergy and it has been tough on her. She has discovered a love of GF baking. We live in South Africa, but are coming to USA to visit family at the end of the year, so i will be getting her your book for Christmas.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Sounds like your daughter has a bright future as a baker, Jo! So glad she found something she loves. :)

  • youngbaker2002

    your lemon bars are one of our favorite recipes! we made the older version for Easter and EVERYBODY loved them. my little sister wants me to make the chocolate chip cookie cake for her 9th birthday in a couple days so that’s what we’re making next.

  • Pingback: Food | Pearltrees()

  • Lynn A. Decker

    I made these last night. It was really hot in my kitchen, so maybe that interfered. The crust was really WET (like, greasy), and took forever to bake (and ithe was full of bubbles, like a pancake that’s ready to flip). I think I overbeat the custard, as it was kind of bubbly. All that said, I soldiered on, and it came out pretty well. Brought it into work today, and didn’t tell anyone it was GF.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hi, Lynn, I’m honestly not sure what could have caused those issues. It’s a very simple shortbread crust, one I’ve made dozens of times, so the first thing that comes to mind is always whether you made any substitutions, and/or whether you baked by weight. It sounds like your proportions were off!

      • Lynn A. Decker

        I don’t know, either. I almost always bake by weight (unless I’m making something from an old family recipe), and I’ve made shortbread before. I didn’t make any substitutions, either. I used King Arthur’s GF (gum-free) flour. Just had to bake the crust for a LONG time. They TASTED delicious, in the end, and that’s the important part, right? :)

        • http://glutenfreeonashoestring.com/ Nicole Hunn

          I’m afraid I think it’s the flour blend, Lynn. King Arthur Flour’s blend is very, very starchy, and also kind of coarse so it doesn’t combine well in such a simple recipe and tends to take longer to bake. :(

  • Bernadette

    Hi Nicole
    I have these in the oven right now. They smell amazing and can barely wait for them to chill. I shall be taking some in for the caretaker at work tomorrow as he’s such a sweetheart. I bet he won’t even guess they’re gluten free.
    I only have one big problem with your recipes – they are all soooo yummy that I’ve put on too much weight…!
    Thank you so much for all your great recipes.

  • Yolanda Hopkinson

    Did you use gluten free baking powder too ???

  • Tiffany Langford

    Why gun free flour? I only have Better Batter, what will it do?

  • Diana

    Made for mom (a lemon lover) for her day some years ago. These are the BEST lemon bars EVAR. I don’t even like lemon. It is one of my go to recipes when I am entertaining because everyone loves them. Only dislike I have is a 9×13″ batch (double recipe) doesn’t last long enough.

Subscribe Request a Recipe
Back to Top