These gluten free lemon bars are fresh, sweet, and so delicious! This recipe features a buttery shortbread crust and creamy lemon filling. The flavors are the perfect balance between tart and sweet. Perfect for spring and summer!

Gluten free lemon bars.

Why You’ll Love This Recipe

  • These gluten free lemon bars are made with pantry staples.
  • They are made with only 6 main ingredients.
  • The powdered sugar garnish makes them stunning!
  • They have a great balance between sweet and tart.
  • The shortbread layer is buttery and delicious.
  • The lemon filling is fresh and creamy.
  • This recipe is gluten free and nut free.
  • Check out these Paleo Lemon Bars for a Paleo and grain free version!

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free lemon bars. Scroll down to the recipe card for full ingredients list and instructions.

Melted butter adds the buttery flavor to the crust. I have not tried this recipe using dairy free butter, but that should work.

Gluten free 1 to 1 flour is the base of the shortbread crust. In addition, it helps slightly thicken the lemon filling. Do not substitute another gluten free flour alternative.

Granulated sugar sweetens both layers. I do not recommend substituting brown sugar or coconut sugar. These options will darken the color and alter the flavor.

A little vanilla extract adds a great flavor to the bottom layer.

Three eggs contribute to the filling. There is absolutely no substitute for eggs in this recipe.

Freshly squeezed lemon juice adds the lemon flavor. For best results, use freshly squeezed. If not, store bought works fine too.

For a beautiful garnish, use powdered sugar. Or, consider using some Candied Lemon Slices for another gorgeous topping.

Lemons with sugar.

Taste & Texture

These gluten free lemon bars are sweet, slightly tart and very lemony. They have a great mix of sweetness and tartness. The shortbread crust is buttery.

The crust is just firm enough. In addition, the lemon filling is smooth and creamy.

How to Make

Step 1

First, preheat oven to 325 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Step 2

First make shortbread crust. In a mixing bowl, add melted butter, gluten free flour, sugar and vanilla extract. Stir to combine.

Shortbread crust in bowl.

Step 3

Once combined, press this shortbread mixture down into the lined pan. Bake the crust for 20 minutes.

Shortbread crust in pan

Step 4

As soon as the crust comes out of the oven, lightly pierce holes all over. Do not press all the way down, just slightly.

Fork holes in crust.

Step 5

Next, make the filling. Add sifted flour to a mixing bowl. Then, add in all remaining filling ingredients except powdered sugar. Stir until the sugar has completely dissolved and no clumps of flour remain.

Lemon curd filling.

Step 6

Pour this lemon filling mixture down over warm crust.

Lemon bars in pan.

Step 7

Bake for 20 to 22 minutes or until the middle is set.

Gluten free lemon squares.

Step 8

Finally, remove gluten free lemon squares from oven. Allow the bars to fully cool before topping with powdered sugar. Then, slice and serve.

Lemon squares with powdered sugar.

Expert Tips & Tricks

For thicker layers, use an 8 inch square pan. This will yield thicker layers than a 9 inch square pan.

Line pan with parchment paper. This is vital! This really helps remove the bars from the pan.

Press crust batter into an equal layer in the lined pan.

Sift flour for the filling mixture. Clumps of flour will not taste good!

Mix filling until sugar has dissolved completely.

For best results, use freshly squeezed lemon juice.

Once crust has baked, lightly poke holes in it with a fork.

Bake gluten free lemon squares until the middle is set.

Allow gluten free lemon bars to cool completely before garnishing with powdered sugar and slicing into.

Stack of lemon bars.

How to Serve & Store

Serve gluten free lemon bars once fully cooled.

They pair well with a glass of milk, lemonade or even smoothie.

Store in the fridge for up to 4 days.

Frequently Asked Questions

Do lemon bars contain gluten?

Yes, typically lemon bars contain gluten. This recipe is gluten free.

Can you freeze them?

Yes, but the texture may change slightly. These bars are meant to be eaten at room temperature or chilled, but not frozen. Thaw before eating.

What does the filling taste like?

The filling tastes similar to a lemon curd.

Can I make them dairy free?

Use dairy free butter in the crust for dairy free.

Citrus bars with sugar.

You May Also Like

If you make this gluten free lemon bars recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Gluten free lemon bars.

Get the Recipe: Gluten Free Lemon Bars

These gluten free lemon bars feature a shortbread crust and creamy lemon filling! They are fresh, bright, refreshing and so delicious. This easy recipe is great for springtime, summertime and Easter!
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Ingredients

Shortbread Crust

Lemon Filling

  • ¼ cup gluten free 1 to 1 flour, sifted
  • 3 eggs
  • ½ cup lemon juice
  • 1 cup granulated sugar
  • powdered sugar, optional garnish

Instructions 

  • First, preheat oven to 325 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • First make shortbread crust. In a mixing bowl, add melted butter, gluten free flour, sugar and vanilla extract. Stir to combine.
  • Once combined, press this shortbread mixture down into the lined pan. Bake the crust for 20 minutes.
  • As soon as the crust comes out of the oven, lightly pierce holes all over. Do not press all the way down, just slightly.
  • Next, make the filling. Add sifted flour to a mixing bowl. Then, add in all remaining filling ingredients except powdered sugar. Stir until sugar has completely dissolved and no clumps of flour remain.
  • Pour this lemon filling mixture down over warm crust.
  • Bake for 20 to 22 minutes or until the middle is set.
  • Finally, remove from oven. Allow bars to fully cool before topping with powdered sugar. Slice and serve.

Notes

  • I recommend an 8 inch baking pan for this recipe.  It makes both layers a little more thick than a 9 inch square pan.  If using 9 inch, the layers will be slightly less thick.
  • Line with parchment paper.  This helps remove the bars from the pan once cooled.
  • Pierce the crust with fork allows lightly.  Do not push all the way through.
  • For best flavor, use freshly squeezed lemon juice.  About 2 large lemons is sufficient.
  • Bake until middle is no longer jiggly.
  • Allow bars to fully cool before garnishing with powdered sugar.
  • Store leftovers in the fridge for up to 4 days.
Calories: 304kcal, Carbohydrates: 47g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 82mg, Sodium: 102mg, Potassium: 55mg, Fiber: 1g, Sugar: 28g, Vitamin A: 395IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 0.4mg

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