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Gluten-Free Lemon Bars Recipe

Gluten-Free Lemon Bars Recipe

Learn how to make the best homemade gluten-free lemon bars with this easy baking recipe. The buttery almond flour crust pairs perfectly with the tangy-sweet lemon filling. These foolproof bars deliver bright citrus flavor without gluten, making them the perfect dessert for everyone to enjoy!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
40 mins
Serves:
16 bars
An overhead shot reveals a pristine arrangement of gluten-free lemon bars dusted with powdered sugar, their vibrant yellow filling contrasting beautifully against the golden brown crust. Soft natural light streams across the scene, highlighting the smooth, glossy surface of the lemon layer. A cross-section view displays the clear distinction between the substantial shortbread-like base and the silky, custard-like topping. Arranged on a rustic white ceramic platter garnished with fresh lemon slices and mint leaves, with a vintage silver serving knife nearby. Several bars are positioned at various angles, revealing their perfect layers and consistency, while flecks of lemon zest add visual texture against the bright yellow filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g almond flour</li><li class="ingredients-single-item">70g tapioca flour (or arrowroot starch)</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">115g unsalted butter, melted</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the Lemon Filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 tablespoons lemon zest (from about 2 lemons)</li><li class="ingredients-single-item">120ml fresh lemon juice (from about 4 lemons)</li><li class="ingredients-single-item">30g gluten-free all-purpose flour blend</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">For Topping:</li><li class="ingredients-single-item">25g powdered sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 23cm (9-inch x 9-inch) baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Fine-mesh sieve (for dusting)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line a 23cm x 23cm baking pan with parchment paper, leaving overhang on two sides to create handles for easy removal later. Make sure the parchment is pressed firmly into the corners of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, whisk together the almond flour, tapioca flour, sugar, and salt in a medium bowl until well combined. The tapioca flour helps bind the mixture since we're not using gluten-containing flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the melted butter and vanilla extract, then stir until the mixture forms a soft dough that holds together when pressed between your fingers. The dough will be somewhat crumbly but should stick together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the dough evenly into the bottom of the lined baking pan. Use the flat bottom of a measuring cup to create a smooth, firm surface, making sure to get into the corners. This provides a solid base for the lemon filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake the crust for 15-18 minutes until it's lightly golden around the edges but not fully browned. You want it set but not completely baked since it will go back in the oven with the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust is baking, prepare the lemon filling. In a large bowl, whisk the eggs and sugar together until completely combined and slightly lightened in color.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the lemon zest, lemon juice, gluten-free flour, and salt to the egg mixture. Whisk until smooth and no lumps remain. The acidity of the lemon juice will begin to thicken the eggs slightly – this is normal!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the crust is done, remove it from the oven but keep the oven on. Pour the lemon filling directly onto the hot crust – the heat from the crust helps the filling to begin setting and prevents a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the pan to the oven and bake for 20-22 minutes, or until the filling is just set but still has a slight jiggle in the center when you gently shake the pan. If you overbake, the filling may crack, so watch carefully toward the end.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the lemon bars to cool completely in the pan at room temperature (about 1 hour), then refrigerate for at least 2 hours or ideally overnight. The chilling time allows the flavors to develop and the filling to set properly for clean cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once chilled, use the parchment paper handles to lift the entire dessert out of the pan and transfer to a cutting board. With a clean, sharp knife, cut into 16 equal squares, wiping the knife clean between cuts for the neatest edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, dust the tops generously with powdered sugar using a fine-mesh sieve. The contrast between the tart lemon and sweet sugar creates the perfect flavor balance. For the best presentation, dust the bars a second time right before serving, as the powdered sugar tends to dissolve into the moist lemon surface over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Lemon Bars Recipe?

The main ingredients include almond flour, tapioca flour, butter, vanilla, granulated sugar, eggs, fresh lemon juice, lemon zest, gluten-free all-purpose flour, and powdered sugar for dusting. These combine to create a buttery almond crust and tangy lemon filling.

How to cook Gluten-Free Lemon Bars at home?

Learn how to cook Gluten-Free Lemon Bars by first baking an almond flour crust until golden, then pouring a fresh lemon filling over the hot base and returning to the oven until just set. The key is not overbaking the filling and allowing proper chilling time for the flavours to develop and bars to set properly.

Can I make these lemon bars dairy-free as well as gluten-free?

Yes! Simply substitute the butter with coconut oil or a plant-based butter alternative at a 1:1 ratio. The texture may be slightly different, but the bars will still set beautifully and maintain their delicious flavour profile while being both gluten-free and dairy-free.

Why is my lemon filling not setting properly?

Undercooked filling, insufficient chilling time, or too much lemon juice can prevent proper setting. Ensure you bake until the filling has just a slight jiggle in the centre (about 20-22 minutes), then cool completely at room temperature before chilling for at least 2 hours.

How do I achieve the perfect balance of sweet and tart in lemon bars?

The key is using fresh lemon juice and zest (never bottled) and the proper ratio of sugar to lemon. If you prefer a more tart bar, reduce sugar by 20-30g. For sweeter bars, add an extra tablespoon of sugar or increase the powdered sugar dusting on top.

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This provides a solid base for the lemon filling." }, { "@type": "HowToStep", "name": "Pre-bake crust", "text": "Bake the crust for 15-18 minutes until it's lightly golden around the edges but not fully browned. You want it set but not completely baked since it will go back in the oven with the filling." }, { "@type": "HowToStep", "name": "Prepare lemon filling", "text": "While the crust is baking, prepare the lemon filling. In a large bowl, whisk the eggs and sugar together until completely combined and slightly lightened in color." }, { "@type": "HowToStep", "name": "Add lemon ingredients", "text": "Add the lemon zest, lemon juice, gluten-free flour, and salt to the egg mixture. Whisk until smooth and no lumps remain. The acidity of the lemon juice will begin to thicken the eggs slightly – this is normal!" }, { "@type": "HowToStep", "name": "Pour filling over crust", "text": "When the crust is done, remove it from the oven but keep the oven on. Pour the lemon filling directly onto the hot crust – the heat from the crust helps the filling to begin setting and prevents a soggy bottom." }, { "@type": "HowToStep", "name": "Bake until set", "text": "Return the pan to the oven and bake for 20-22 minutes, or until the filling is just set but still has a slight jiggle in the center when you gently shake the pan. If you overbake, the filling may crack, so watch carefully toward the end." }, { "@type": "HowToStep", "name": "Cool and chill", "text": "Allow the lemon bars to cool completely in the pan at room temperature (about 1 hour), then refrigerate for at least 2 hours or ideally overnight. The chilling time allows the flavors to develop and the filling to set properly for clean cutting." }, { "@type": "HowToStep", "name": "Cut into bars", "text": "Once chilled, use the parchment paper handles to lift the entire dessert out of the pan and transfer to a cutting board. With a clean, sharp knife, cut into 16 equal squares, wiping the knife clean between cuts for the neatest edges." }, { "@type": "HowToStep", "name": "Dust with sugar", "text": "Just before serving, dust the tops generously with powdered sugar using a fine-mesh sieve. The contrast between the tart lemon and sweet sugar creates the perfect flavor balance. For the best presentation, dust the bars a second time right before serving, as the powdered sugar tends to dissolve into the moist lemon surface over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-15", "reviewBody": "These lemon bars are incredible! The perfect balance between sweet and tangy. My celiac daughter was thrilled to have such a delicious treat that she could safely enjoy. The almond flour crust adds a wonderful nutty flavor.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-10", "reviewBody": "I brought these to a family gathering and nobody could tell they were gluten-free! The lemon filling is so silky and bright. Will definitely make them again. The recipe was easy to follow even for a novice baker like me.", "name": "Fooled Everyone!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Peterson", "datePublished": "2024-04-18", "reviewBody": "The best use of fresh lemons from my garden! The filling has the perfect consistency - not too runny and not too firm. I've tried many gluten-free desserts and this one tops them all. The crust doesn't fall apart like many other gluten-free recipes.", "name": "Garden Lemons Put to Good Use", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-05", "reviewBody": "I've been making these weekly since discovering the recipe! They're that good. The almond flour crust is actually better than traditional wheat flour crusts I've had. Perfect texture and the lemon layer is so refreshing. A hit with my whole family.", "name": "New Weekly Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Müller", "datePublished": "2024-04-22", "reviewBody": "Brought these to a potluck and they disappeared within minutes! Everyone was asking for the recipe. The contrast between the crumbly base and the smooth lemon topping is divine. Worth the effort of juicing all those lemons by hand!", "name": "Potluck Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/gluten-free-lemon-bars-recipe" }
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