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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Eloise says
I have the recipe, but not the directions. Where are they? I wanted to make these today, but not sure if you will get this soon enough, so I will wait if need be.
Thanks!
Eloise
Elise says
The instructions should be right there in the recipe card…
Sarah says
I am new to gluten free, am I able to use coconut flour?
Elise says
Hi Sarah, Coconut flour is a completely different animal, and for the most part, you’ll need to find recipes formulated specifically for it’s use. For these lemon bars, you may be able to use this coconut flour pie crust in place of the one in this recipe.
Liz says
Could I make these in 9″ cake rounds? My other pans are mia lol
Elise says
Yes, though you may need to reduce the cooking time slightly.
Linda says
Hi there…
My daughter has Celiac disease, so I am always looking for gluten free desserts!
I have gluten free Graham crumbs…would this work in these delightful lemon bars?
Thanks so much….
Linda☺️
Elise says
I’ve never used crumbs in lemon bars, but almost any kind of gluten-free flour should work.
Ann Berven says
My husband says this lemon bar recipe is the best I’ve ever made! (And mind you I have been baking for him 48 years! Do NOT cut back on the suggested 3/4 c lemon juice!
★★★★★
Rebecca says
Yummy! Turned out great!
Sarra says
How far in advance can i make these??
Adele says
Made these yesterday and were a huge hit! Just wondering if leftovers feeze well?
Ashely says
Do you think arrowroot could easily replace the cornstarch?
Meri Schroeder says
Made these yesterday. I think they’re just OK, but several people tried them and thought they were very good. I didn’t read the recipe right, and instead of 3 tsp of lemon zest, I added 3 TBS. But it actually was helpful to add to the taste, and wasn’t super tangy. There was something about the crust that just wasn’t that appealing to me. Like maybe too much crust and not enough of the topping. Giving this four stars.
★★★★