When I was a child, one of my mom’s go-to dessert recipes was lemon bars.
I’ve missed her lemon bars . Although I didn’t realize how much, I was working on freezing lemon juice, and the hankering came on strong. Time to add these to my collection of gluten-free recipes.
This gluten-free lemon bars recipe is exactly like hers – that is to say, it’s perfect!
From the lightly sweetened, buttery crust, to the gooey, lemony filling, to the powdered sugar on top. Ever part of this dessert is delightful.
I have to warn you though, when I make lemon bars, I make them scream “LEMON”! If you’re not a strong sour flavor kind of person, you might want to cut back on the lemon juice a little. Say… to half a cup instead of three quarters.
I’m fortunate to be married to a person who’s favorite flavor – well one of them anyway – is lemon. We even make lemon meringue pie for his birthday ever year instead of having cake! So the strong flavor suits us both. 🙂
Gluten-Free Lemon Bars Recipe
Ingredients
For the crust:
- 1 ½ cups gluten-free flour
- ½ cup powdered sugar
- ¾ cup butter (softened)
For the Filling:
- 4 eggs
- 1 ½ cups granulated sugar
- ¾ cup lemon juice
- 2 Tablespoons cornstarch
- 2–3 teaspoons grated lemon peel (optional)
Instructions
Preheat oven to 350º.
- Combine crust ingredients and mix well.
- Press into the bottom of a greased 9×13 inch baking pan.
- Bake for 20 minutes until the crust begins to turn a light brown.
- Remove pan from oven.
- Beat filling ingredients together in a medium-sized bowl.
- Pour over warm crust.
- Return to oven, and bake for and additional 15-20 minutes until filling is set, and slightly brown around the edges.
- Remove from oven, and cool for 10-15 minutes.
- Sprinkle generously with powdered sugar.
- Use a butter knife to loosen lemon bars from the edges of the pan.
- Let cool completely.
- Cut bars, and remove from pan.
- Enjoy!
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Mel says
Hi there, made these today, tasted really good but I didn’t have a thick yellow layer like the pictures on here, mine are very thin, any suggestions? Thanks
Sheila says
Have you ever tried making these dairy free?
If so, what would you substitute/how much?
Thx!
Tracey says
These are great! I used the 3 tsp of lemon zest, Yum!
I would let the crust cool for about 3 minutes before I poured on the filling mixture next time, as the crust sort of broke up and mixed with the lemon curd, but they taste Oh, so yummy!
★★★★★