The Best Gluten Free Lemon Bars Recipe | So Easy & Fresh-Tasting!
Whip up these gluten free lemon bars for spring, summer, or any time you crave the bright taste of citrus. These gf lemon bars are so fresh and tart.
Yield: 9 bars
- 1 ⅔ cups (233 g) basic gum-free gluten free flour blend (click through for simple recipe of superfine white rice flour + potato starch + tapioca starch/flour)
- ½ cup (58 g) confectioners’ sugar plus more for dusting
- ½ teaspoon kosher salt
- Zest of 1 large lemon
- 9 tablespoons (126 g) unsalted butter melted and cooled
- 4 (200 g (weighed out of shell)) eggs at room temperature
- 1 cup (200 g) granulated sugar
- ¾ teaspoon baking powder
- ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice juice of 4 to 5 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.
Bake the bars.
- Return the pan to the center of the oven. Bake until just set (about 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.
Chill the bars.
- 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.
Recipe originally published in 2011, updated in 2015 and modified again (photos, video, text mostly new) in 2019; textual resources added in 2022.