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!
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. And these smooth and creamy gluten free lemon bars are a perfect case in point.
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).
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.
Now, there’s 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.
These gluten free lemon bars are simple as ever to make, though. They’re 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!
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)
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.