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!
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.