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!
Ingredients
Shortbread Crust
- ½ cup melted butter
- 1 cup gluten free 1 to 1 flour
- ¼ cup granulated sugar
- 1 tsp vanilla extract
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