Description
This Easy Gluten Free Lemon Bars recipe combines a buttery, tender gluten-free crust with a tangy and smooth lemon filling. Perfectly balanced sweet and tart flavors make these bars a delightful treat for any occasion, offering a refreshing citrus dessert that’s simple to prepare and naturally gluten free.
Ingredients
Scale
For the Crust
- ½ cup unsalted butter (1 stick), at room temperature
- ¼ cup granulated sugar
- 1 tbsp lemon zest (grated on a Microplane)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- â…› tsp kosher salt
For the Filling
- 3 eggs at room temperature
- 1 cup granulated sugar
- ½ cup lemon juice, freshly squeezed
- 1 tbsp lemon zest (grated on a Microplane)
- ½ cup gluten-free all-purpose flour
- â…› tsp kosher salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Grease an 8×8-inch baking dish thoroughly and line it with overlapping rectangles of parchment paper to ensure easy removal of the baked bars.
- Prepare the Crust: In a large mixing bowl, beat together the unsalted butter, ¼ cup granulated sugar, lemon zest, and vanilla extract until creamy and combined. Add the gluten-free all-purpose flour and kosher salt. Mix this mixture until it becomes uniform and cohesive. Press this dough evenly into the prepared baking dish. Use a fork to poke holes across the crust. Bake in the preheated oven for about 15 minutes, or until lightly golden.
- Make the Filling: In a separate bowl, beat the eggs with 1 cup granulated sugar until smooth and creamy. Stir in the freshly squeezed lemon juice, additional lemon zest, gluten-free flour, and kosher salt. Mix until the filling is fully combined and smooth in texture. Pour the lemon filling evenly over the pre-baked crust.
- Bake the Lemon Bars: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch. Avoid overbaking to keep the filling tender and creamy.
- Cool and Serve: Allow the lemon bars to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar. Use the parchment paper edges to lift the bars from the pan and slice into 16 squares. Serve chilled or at room temperature for the best flavor.
Notes
- Use fresh lemon juice and zest for a brighter, more intense lemon flavor.
- Ensure eggs and butter are at room temperature to create a smooth batter and crust.
- Do not overbake the filling to avoid a dry texture; filling should be just set.
- For easier slicing, refrigerate the bars for an hour before cutting.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
- Gluten-free flour blends vary; use a blend recommended for baking to ensure the best texture.
