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
These gluten-free lemon bars are delicious and refreshing and the perfect treat for your next gathering.
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!
Get Your Garden Cheat Sheets!
Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.
Noreen says
When I was growing up I always requested Lemon Meringue Pie instead of cake for my birthday. I still love it!
Pip says
Amazing. And so simple! Thank you for this fantabulous recipe.
Roni says
What could I use in place of the butter? I though about coconut oil. Any suggestions appreciated!
Elise says
I think coconut oil would work with the only drawback being that it may tend to stick to the pan a little. Palm shortening or may even lard could be a good choice as well.
Marissa says
I used coconut oil (2/3c) and used it to oil the pan as well. Turned out so good!! This recipe is so easy and delicious. Definitely going to be my new favorite!
Mara says
Those look delicious! I’ll definitely be making those very soon.
Elise says
You won’t regret it – They’re delicious!
Wendy says
I have Gluten free Brown Rice Flour Can that be used for the Gluten Free Lemon Bars???..I am new to this gluten free cooking…Is it the same measurements above..Thank you.
Elise says
The crust may be dry and crumbly if you use all rice flour and no starch, but it will work to some degree. And yes, Same measurement as above. 🙂
Elise M says
Made this today and it’s delicious. I absolutely love lemon and this is definitely a hit!
Wendy says
Absolutely wonderful…will make again. Thank you.
Wendy says
Food coloring yellow won’t hurt if I want it more yellow right??? I am not a cook I only cook by recipes..Thank you Please advise =) Made it once and it was fabulous..just wanted it as yellow as yours =)
Elise says
Glad you liked it! 🙂
Food coloring shouldn’t hurt and It should only take a few drops.
I think the reason mine are so yellow is the farm fresh eggs. Eggs from pastured hens = super yellow yolks. =)
Debra says
These were absolutely amazing and so simple to make. Thank you. Perfect amount of tart and not overly sweet. I used fresh farm eggs as well and turned out nice yellow color.
N says
Would these work with regular flour (as supposed to gluten free)? They look fantastic, would love to try them.
Elise says
Yep! That would work just fine. 🙂
Megan says
About how many lemons will it take to get 3/4 cup of juice? 🙂
Elise says
It should take about three. 🙂
Megan says
Perfect! Thank you, looking forward to making these tonight! 🙂
Gillian says
Do these freeze well?
Elise says
I’m not sure. But if you try it, let me know how it goes!
Sarah says
I am very lucky to have a lemon tree in my backyard! I meet these using cup4cup and other pantry staples. Thank you for a delicious super easy recipe !
Deborah says
The crust didn’t stay together for me. Any suggestions?
Janet says
Hi , thank you for posting this recipe, I was wondering if you add the whole egg or just the egg yolks ?
Regards
Janet
Elise says
They’re whole eggs. 🙂
Pam says
My whole family loves these lemon bars. I find myself making them about once a week. So easy and so good!
Marie says
Hey, I tried those lemon bars today and I had a few issues with the crust. It ended up being really sticky and therefore quite difficult to press it evenly into the pan. I didn’t have much time, but next time I think I’ll just put it in the fridge for a bit and maybe use a smaller pan as well. That said I have to say this is the most amazing lemon bar recipe! Thank you so much for publishing it, I will never try a different one after tasting this one. It’s moist and so unbelievably tangy (and I looove tangy) I could barely stop eating. I love baking but I usually prefer eating savory things so I don’t tend to eat my own baking. This one is hands down my absolute favourite desert and it kicked the cranberry upside down cake from the no 1 spot without even trying.
Elise says
Thank you so much for the feedback! I’m glad you like them. And YES! I LOVE a good tangy lemon bar!
As for the crust, I tend to prefer to make gluten-free baked goods a bit sticky, to make sure they’re not too dry when they’re baked. That said, you could try adding a little more flour to make it easier to handle. 🙂
Sandy J says
I found that if I washed my hands when they got sticky I was able to spread it much easier
Virginia says
This is hands down the BEST gluten free dessert I have made!!!! Does NOT taste at all gluten free. I have a gluten allergy and love to cook for my family so I am always on the hunt for good recipes that they like too. As for the stickiness- my son had a great idea to press the crust down with a sheet of wax paper! Worked perfectly. And I made mine in an 8×8 pan with great results!
Elise says
Great idea Virginia! Glad you liked it!
Eloise says
Have you tried spraying your hands with cooking spray before you Handel the dough into the pan? That might help.
Rachael says
Thank you so much for this recipe. I needed a quick and easy gluten free recipe and found this and it was amazing!
Natasha says
Instead of using 2 tablespoons of flour in the lemon mixture may I use cornstarch?
Elise says
Yes, in fact, I should change the recipe, because that’s what I usually use now days. 🙂
Debra says
These were absolutely amazing and so simple to make. Thank you. Perfect amount of tart and not overly sweet.
Holly says
Could you add coconut flakes?
Elise says
I imagine you could. Toasted coconut would make a nice topping. 🙂
Selina Posthumus says
How many do these make?? Looking forward to making them!!
Elise says
I typically cut them into twelve bars – two cuts lengthwise, and three across the width of a 9×13 pan.
Christy says
Do you still have the first recipe? it seemed to work better for me. Thanks!
Elise says
Hi Christy, I’m not sure what you mean… the only other lemon bar recipe I have is Paleo Lemon Bars, which you can find here.
Hope that help! 🙂
Rhonda says
Made these today, super easy and so yummy! My husband doesn’t like lemon anything and he even liked them!! Definitely a recipe I will save and use again! Thank you!
Kat says
Hi,
Is there a way to cut down on the sugar without it affecting the final product?
Cheers!
Elise says
I haven’t tried it in this recipe, but we do have a paleo lemon bar recipe you might like. 🙂
Jessica says
I used the stevia baking sugar, it cuts down the amount of sugar a lot as far as the powdered sugar goes, I don’t know of another substitute.
Jessica says
This recipe is AMAZING!! I’ve made it several times and everyone goes crazy over it?Being that I have a gluten allergy, peanut allergy, and chocolate allergy, I’m extremely limited to what desserts I can have and I’ve become a HUGE lemon fan??Thank you so much for this recipe, I will continue making it, people don’t even know it’s gf, I definitely recommend the Pillsbury gf flour, the flour needs the xanthm gum in it.
Heidi says
I’ve made your recipe and loved it, but for some reason I am unable to access now! Where did it go?
Elise says
Hmmm, I wish I knew! From my end, it looks like it’s right where it’s supposed to be! 🙁
Shawna says
I plan on making these this evening to bring to Mother’s Day lunch tomorrow. How would you suggest storing them? Fridge? Covered on counter maybe? Or are these better same day fresh? If so, I may need to find a way to get up early and make them tomorrow!
Thank you!
Elise says
I would store them in the fridge. The only problem would be that the powdered sugar on top would get kind of wet, so you may want to sprinkle more on before serving, or try waiting to add the sugar.
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.
★★★★
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!
★★★★★