Gluten-Free Lemon Bars Recipe

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Bright, tangy, and irresistibly sweet, these gluten-free lemon bars are the perfect treat for lemon lovers. With a buttery almond flour crust and a smooth, zesty lemon filling, they offer all the classic flavor of traditional lemon bars without the gluten. Ideal for springtime gatherings, afternoon tea, or just a sunny pick-me-up!

Ingredients

For the crust:

  • 1 ½ cups almond flour

  • ¼ cup coconut flour

  • ⅓ cup powdered sugar

  • ½ cup unsalted butter, melted

  • ¼ tsp salt

  • ½ tsp vanilla extract

For the lemon filling:

  • 4 large eggs

  • 1 cup granulated sugar

  • ¼ cup cornstarch (or arrowroot powder for grain-free)

  • ½ cup fresh lemon juice (about 2-3 lemons)

  • 1 tbsp lemon zest

  • Powdered sugar, for dusting (optional)

  • Instructions

    1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

    2. Make the crust:
      In a bowl, combine almond flour, coconut flour, powdered sugar, salt, vanilla, and melted butter. Stir until a soft dough forms.

    3. Press and bake crust:
      Press dough evenly into the bottom of the prepared pan. Bake for 12–15 minutes or until edges are lightly golden.

    4. Prepare lemon filling:
      In a separate bowl, whisk together eggs, sugar, lemon juice, lemon zest, and cornstarch until smooth and well combined.

    5. Pour and bake:
      Pour the lemon mixture over the warm crust. Return to the oven and bake for 20–25 minutes, or until the center is set and barely jiggles.

    6. Cool completely:
      Let bars cool at room temperature, then refrigerate for at least 2 hours.

    7. Slice and serve:
      Dust with powdered sugar before slicing into bars.

      Tips

      • For extra lemony flavor, use Meyer lemons if available.

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

      Let me know if you want a version with oat flour or dairy-free substitutions!

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