Gluten-Free Lemon Bars

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There’s something irresistibly nostalgic about lemon bars — the buttery crust, the vibrant lemon filling, and that light dusting of powdered sugar. This gluten-free version brings all the classic flavors and textures you love, but in a way that’s gentle on sensitive stomachs. Whether you’re hosting a brunch, packing a picnic, or just craving something bright and sweet, these lemon bars are a foolproof treat that never disappoints.

Ingredients

For the Crust:

  • 1 cup gluten-free all-purpose flour (with xanthan gum)

  • 1/4 cup powdered sugar

  • 1/2 cup unsalted butter, cold and cubed

  • 1/4 tsp salt

For the Lemon Filling:

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 2 tbsp gluten-free all-purpose flour

  • 1/4 tsp baking powder

  • Zest of 1 lemon

  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)

Optional for garnish:

  • Powdered sugar for dusting

  • Instructions

    1. Make the Crust:

    • Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a slight overhang.

    • In a bowl, whisk together the gluten-free flour, powdered sugar, and salt.

    • Add cold cubed butter and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.

    • Press the dough evenly into the bottom of the prepared pan.

    • Bake for 18–20 minutes, or until the edges are lightly golden.

    2. Prepare the Lemon Filling:

    • While the crust bakes, whisk together the sugar and eggs in a medium bowl until smooth.

    • Add the flour, baking powder, lemon zest, and lemon juice. Whisk until well combined.

    3. Bake the Bars:

    • Pour the lemon filling over the hot crust and return to the oven.

    • Bake for 18–22 minutes, or until the center is set and doesn’t jiggle.

    • Let cool completely in the pan.

    4. Finish and Serve:

    • Once cool, dust with powdered sugar.

    • Lift out using the parchment overhang, slice into squares, and enjoy!

    • Tips

      • For a dairy-free version, use vegan butter.

      • Store in the fridge for up to 5 days in an airtight container.

      • Want extra zing? Add an extra 1/2 tsp of lemon zest to the filling.

      • Bright, tangy, and perfectly sweet, these gluten-free lemon bars prove that you don’t need wheat to enjoy a classic. Let me know if you want a dairy-free or almond flour version too!

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