Gluten Free Lemon Bars Easy Step by Step guide

Make zesty, buttery gluten free lemon bars with a crisp shortbread crust and tangy lemon filling. Step-by step guide, tips, substitutions, and storage

Bright, zesty, and impossibly satisfying these gluten free lemon bars deliver the classic tangy lemon filling on top of a buttery shortbread crust, all without wheat. This SEO-friendly, step-by-step recipe uses common gluten-free ingredients and includes tips, swaps, and storage so you get perfect bars every time.

Quick Facts

• Yield: 16 small bars (8×8 pan)
• Prep time: 15 minutes
• Bake time: 35–40 minutes total (crust + filling)
• Chill time: 1–2 hours
• Difficulty: Easy / Beginner friendly

Ingredients

For the crust (shortbread)

• 1½ cups gluten-free all-purpose flour (1:1 blend)
• ½ cup powdered (confectioners’) sugar
• ¼ tsp fine salt
• 1 cup (2 sticks / 226 g) cold unsalted butter, cut into cubes (or vegan stick butter)
• 1 tsp vanilla extract (optional)

For the lemon filling

• 1 cup granulated sugar
• 3 large eggs (room temperature)
• ½ cup fresh lemon juice (about 3 medium lemons)
• 1 tbsp lemon zest (optional, for extra punch)
• 2 tbsp gluten-free all-purpose flour or 1 tbsp cornstarch (for thickening)
• Pinch of salt

Tip: Use fresh lemon juice for best flavor. If using bottled lemon juice, consider adding extra zest.

Equipment

• 8×8-inch baking pan (or 9×9)
• Parchment paper (for easy removal)
• Mixing bowls, pastry cutter or fork (or food processor), whisk, zester, spatula

How to Make Gluten-Free Lemon Bars — Step-by-Step

• Preheat & prep pan
  Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper, leaving an overhang to lift bars out easily.
• Make the crust
  In a bowl, whisk together gluten-free flour, powdered sugar, and salt. Cut in cold butter with a pastry cutter, two forks, or pulse in a food processor until the mixture resembles coarse crumbs and holds together when pressed. Stir in vanilla if using.

• Press & blind-bake the crust
  Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until the edges are lightly golden. Remove from oven but keep oven on.
• Whisk the filling
  While the crust bakes, whisk together sugar, eggs, lemon juice, lemon zest, gluten-free flour (or cornstarch), and a pinch of salt until smooth and slightly frothy.

• Bake with filling
  Pour the filling over the hot prebaked crust. Return to the oven and bake for 18–22 minutes, or until the filling is set at the edges and the center barely jiggles (it will continue to set as it cools).

• Cool & chill
  Let the pan cool to room temperature, then refrigerate for at least 1–2 hours (longer is fine). Chilling helps the filling firm up for clean slices.
• Slice & serve
  Use the parchment overhang to lift the slab from the pan. Dust with powdered sugar, cut into 16 squares (or 9 larger bars), and serve chilled or at cool room temperature.

Tips for Perfect Gluten-Free Lemon Bars

• Dry crust problems? If your gluten-free blend is very absorbent, add 1–2 tbsp cold water to the crust mixture just until it holds when pressed.
• No soggy filling: Prebaking (blind baking) the crust ensures the filling doesn’t make the bottom soggy.
• Don’t overbake: The center should jiggle slightly when you remove it; it will firm up while cooling. Overbaking causes cracks and a dry filling.
• Cleaner slices: Chill fully and use a sharp knife wiped clean between cuts for neat bars. Warm the knife under hot water and dry for extra-clean cuts.

Substitutions & Variations

• Dairy-free / vegan: Use vegan stick butter for the crust. For the filling, try a vegan egg replacer (like a flax + water mix or commercial replacer) — results vary; consider testing. Lemon curd style vegan fillings often use silken tofu or cashew cream with added sweetener and lemon.
• Almond-flour crust: Replace up to half the gluten-free flour in the crust with almond flour for a nuttier shortbread. Reduce added water if the mix feels wet.
• Less sugar: Reduce granulated sugar in the filling by ¼ cup if you prefer tarter bars; balance with more lemon zest.
• Gluten-free flour notes: If your blend doesn’t contain xanthan gum and you want more structure, add ¼ tsp xanthan gum to the crust.

Storage & Freezing

• Fridge: Store cut lemon bars in an airtight container for up to 4–5 days. Keep chilled — they taste best cold.
• Freezing: Freeze bars individually on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator before serving. (Powdered sugar can be reapplied after thawing.)

FAQs (SEO-friendly)

Q: Are lemon bars gluten free?
Only if made with gluten-free flour — this recipe uses a gluten-free all-purpose blend to make classic lemon bars safe for gluten-free diets.

Q: Can I use bottled lemon juice?
Yes, but fresh lemon juice and zest yield brighter, fresher flavor.

Q: Can I make these ahead?
Yes — lemon bars chill well and can be made the day before serving. They actually slice cleaner after refrigerated overnight.

Q: How do I make them less sweet?
Cut the sugar in the filling by ¼ cup and boost lemon zest for more tartness.

Q: Can I double this recipe?
Yes — double ingredients and bake in a 9×13 pan. Adjust bake times: crust may need a few extra minutes; filling may take longer to set.

Note

For best results, always use freshly squeezed lemon juice instead of bottled. Fresh juice provides a bright, tangy flavor that pairs perfectly with the buttery gluten-free crust.

Special Note

These gluten-free lemon bars are naturally dairy-free friendly—just swap the butter with coconut oil or a vegan butter alternative. They also store well in the refrigerator, making them a great make-ahead dessert for parties, holidays, or meal prep.

Nutrition Facts (Per Serving – 1 Bar)

• Calories: 185
• Carbohydrates: 28g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 85mg
• Sugar: 19g
• Fiber: 1g
• Vitamin C: 18% DV
• Calcium: 2% DV
• Iron: 3% DV

(Values are approximate and may vary based on ingredient brands and portion sizes.)