Gluten-Free Lemon Bars
Bright and buttery Easy Gluten-Free Lemon Bars with a shortbread crust and tangy filling. Simple ingredients, foolproof recipe perfect for beginners!
You know what always disappears first at family gatherings? These Easy Gluten-Free Lemon Bars, hands down. Last spring, I brought them to Easter brunch and my cousin—who’s been gluten-free for years—nearly cried happy tears because she finally had a lemon dessert that tasted like the real deal.
The magic here? A buttery shortbread crust that melts in your mouth and a silky lemon filling that’s perfectly balanced between sweet and tart. These Easy Gluten Free Bars come together in about 40 minutes of hands-on time, and you probably have most ingredients in your pantry right now.
Whether you’re craving sunny Lemon Desserts Gluten Free for a summer picnic or need an impressive but simple treat for unexpected guests, this recipe delivers every single time. The best part? Even your non-gluten-free friends won’t guess these bars are anything but traditional.
Table of Contents
Easy Gluten-Free Lemon Bars
Equipment
- 8-inch square baking pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- Whisk or pastry cutter
- Oven mitts
Ingredients
Shortbread Crust
- 1½ cups gluten-free flour with xanthan gum we used GF Jules
- ⅓ cup cane sugar
- 1 teaspoon lemon zest optional but adds extra lemony brightness
- ¼ teaspoon salt
- 8 tablespoons butter or dairy-free butter softened and cut into tablespoons
Lemon Filling
- 1 cup cane sugar
- 3 tablespoons gluten-free flour we used GF Jules
- 3 large eggs room temperature
- ½ cup fresh lemon juice
- powdered sugar for dusting
Instructions
- Preheat your oven to 375°F. Line an 8-inch square baking pan with parchment paper so it hangs over the edges—this makes lifting out your finished Easy Gluten-Free Lemon Bars super easy. Trust me, future you will thank present you for this simple step.
- Using a stand mixer or hand mixer, combine the gluten-free flour, cane sugar, lemon zest (if using), and salt in a large mixing bowl. Mix on low speed for about 5 seconds until everything’s evenly distributed.
- Add the butter one tablespoon at a time while continuing to mix. Keep going until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes. Pro tip: once the flour mixes a bit with the butter and won’t fly everywhere, bump up the mixer speed to medium to help the dough come together faster.
- Press the dough into an even layer across the bottom of your prepared pan using your hands. Try to get it as uniform as possible for even baking—think of it like tucking in a cozy blanket.
- Bake for 14-16 minutes until the crust is set and the edges just start turning golden brown. Remove from the oven and immediately reduce the temperature to 325°F for the filling.
- While the crust bakes, whisk together the sugar and flour in a large bowl using a pastry cutter or whisk. Break up any lumps until you have a fine, powdery texture—this prevents grainy Gluten Free Chess Bars and ensures silky smoothness.
- Add the eggs and fresh lemon juice to the sugar mixture and whisk vigorously until everything’s well combined and slightly frothy. The filling should be smooth and bright yellow.
- Pour the lemon filling over the warm crust as soon as it comes out (remember, the pan’s hot, so grab an oven mitt!). The warmth helps the filling set properly against the crust.
- Bake at 325°F for 17-19 minutes until the filling is just set but still has a slight jiggle in the center when you gently shake the pan. It’ll firm up as it cools, so don’t overbake or you’ll lose that creamy texture.
- Cool at room temperature for 2 hours, then transfer to the refrigerator and chill for an additional hour. Once completely cold, lift out using the parchment paper, dust generously with powdered sugar, and slice into 16 perfect squares.
Notes
Gluten-Free Lemon Bars Ingredients
Shortbread Crust
- 1½ cups gluten-free flour with xanthan gum (we used GF Jules)
- ⅓ cup cane sugar
- 1 teaspoon lemon zest (optional but adds extra lemony brightness!)
- ¼ teaspoon salt
- 8 tablespoons butter or dairy-free butter, softened and cut into tablespoons
Lemon Filling
- 1 cup cane sugar
- 3 tablespoons gluten-free flour (we used GF Jules)
- 3 large eggs, room temperature
- ½ cup fresh lemon juice
- Powdered sugar for dusting
Gluten-Free Lemon Bars Instructions
Shortbread Crust
Step 1: Preheat your oven to 375°F. Line an 8-inch square baking pan with parchment paper so it hangs over the edges—this makes lifting out your finished Easy Gluten-Free Lemon Bars super easy. Trust me, future you will thank present you for this simple step.
Step 2: Using a stand mixer or hand mixer, combine the gluten-free flour, cane sugar, lemon zest (if using), and salt in a large mixing bowl. Mix on low speed for about 5 seconds until everything’s evenly distributed.
Step 3: Add the butter one tablespoon at a time while continuing to mix. Keep going until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes. Pro tip: once the flour mixes a bit with the butter and won’t fly everywhere, bump up the mixer speed to medium to help the dough come together faster.
Step 4: Press the dough into an even layer across the bottom of your prepared pan using your hands. Try to get it as uniform as possible for even baking—think of it like tucking in a cozy blanket.
Step 5: Bake for 14-16 minutes until the crust is set and the edges just start turning golden brown. Remove from the oven and immediately reduce the temperature to 325°F for the filling.
Lemon Filling
Step 6: While the crust bakes, whisk together the sugar and flour in a large bowl using a pastry cutter or whisk. Break up any lumps until you have a fine, powdery texture—this prevents grainy Gluten Free Chess Bars and ensures silky smoothness.
Step 7: Add the eggs and fresh lemon juice to the sugar mixture and whisk vigorously until everything’s well combined and slightly frothy. The filling should be smooth and bright yellow.
Step 8: Pour the lemon filling over the warm crust as soon as it comes out (remember, the pan’s hot, so grab an oven mitt!). The warmth helps the filling set properly against the crust.
Step 9: Bake at 325°F for 17-19 minutes until the filling is just set but still has a slight jiggle in the center when you gently shake the pan. It’ll firm up as it cools, so don’t overbake or you’ll lose that creamy texture.
Step 10: Cool at room temperature for 2 hours, then transfer to the refrigerator and chill for an additional hour. Once completely cold, lift out using the parchment paper, dust generously with powdered sugar, and slice into 16 perfect squares.
Substitutions
Butter alternatives: Dairy-free butter works beautifully in these Easy Gluten Free Bars—I’ve tested them with both Miyoko’s and Earth Balance with excellent results. Coconut oil can work in a pinch, but it creates a slightly denser crust, so stick with plant-based butter if you can.
Flour swaps: If you don’t have a gluten-free flour blend with xanthan gum built in, you can use a basic blend plus ½ teaspoon xanthan gum mixed throughout. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work great here.
Sugar options: Feel free to swap cane sugar for organic granulated sugar in both the crust and filling. For a less refined option, coconut sugar works in the crust, but it’ll give you a slightly caramel-colored base instead of that classic light golden hue.
Egg replacements: While I haven’t personally tested this recipe with egg substitutes, readers have had success using flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water). The texture may be slightly less custardy, but the flavor remains delicious.
Troubleshooting
Soggy crust: If your crust seems soft after baking the filling, you likely didn’t bake it long enough in the first stage. Make sure those edges are just starting to brown before adding the lemon layer—that initial bake creates a barrier that keeps moisture out.
Grainy filling: This usually happens when the sugar and flour aren’t mixed thoroughly before adding the wet ingredients. Take an extra minute to really work out those lumps with your whisk or pastry cutter for silky-smooth Lemon Desserts Gluten Free every time.
Cracked top: Overbaking is the usual culprit here. Remember, the filling should still have that slight jiggle in the middle when you pull it from the oven. It continues cooking from residual heat as it cools on the counter.
Difficulty slicing: Cold bars slice cleanest! Man, oh man, the difference between cutting them straight from the fridge versus at room temperature is night and day. Use a sharp knife wiped clean between each cut for those Instagram-worthy squares.
Storage & Meal Prep
Store your Easy Gluten-Free Lemon Bars in an airtight container in the refrigerator for 2-3 days. The crust stays crisp and the filling holds its perfect texture throughout that time, making them ideal for make-ahead entertaining.
For longer storage, these bars freeze beautifully for up to 2 months. Layer them between parchment paper in a freezer-safe container and thaw in the fridge overnight before serving. I like to dust them with fresh powdered sugar after thawing for that just-made appearance.
Serving Suggestions
These Easy Gluten Free Bars are stunning on their own, but a dollop of fresh whipped cream takes them over the top for special occasions. Try pairing them with our gluten-free baked chocolate donut holes for a dessert platter that offers both bright citrus and rich chocolate options.
Serve them alongside iced tea or lemonade for summer gatherings, or bring them to potlucks where they’ll shine as a refreshing alternative to heavy chocolate desserts. According to research on citrus in baking from the USDA, fresh lemon juice provides the perfect acidity balance for tender, delicious baked goods—and you can definitely taste that difference here.
Variations
Meyer Lemon version: Swap regular lemons for Meyer lemons when they’re in season (typically winter months) for a sweeter, more floral twist on these Gluten Free Chess Bars. You’ll get that gorgeous golden color with a hint of orange undertones.
Lime bars: Use fresh lime juice instead of lemon for a tropical variation that’s perfect for Cinco de Mayo or summer cookouts. The filling takes on a beautiful pale green tint that’s as pretty as it is delicious.
Raspberry swirl: Before baking the filling, drop spoonfuls of raspberry jam across the surface and swirl gently with a knife. The tart berry flavor complements the lemon beautifully and adds gorgeous pink streaks.
Kid-friendly sweeter version: Add an extra 2 tablespoons of sugar to the filling if you’re serving picky eaters who prefer less tartness. You can also reduce the lemon juice slightly to ½ cup minus 1 tablespoon for a mellower citrus punch.
Gluten-Free Lemon Bars FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes a difference in these Easy Gluten-Free Lemon Bars—it provides bright, clean flavor that bottled juice just can’t match. If you’re in a pinch, bottled will work, but the taste won’t be quite as vibrant and sunny.
How do I know when the filling is done baking?
The filling should still jiggle slightly in the center when you gently shake the pan, similar to how a custard or cheesecake sets. It’ll firm up completely as it cools, so resist the urge to overbake or you’ll end up with a rubbery texture instead of that silky, creamy consistency.
Why do my bars fall apart when I cut them?
Well… this usually means they weren’t chilled long enough before slicing. Make sure you give them the full 3 hours total cooling time (2 hours at room temp, 1 hour refrigerated) so everything sets properly. A sharp knife and clean cuts between each slice also help tremendously.
What’s the best gluten-free flour for lemon bars?
Any quality gluten-free all-purpose blend with xanthan gum already included works wonderfully—we love GF Jules, but King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 are excellent options too. These blends create that tender, buttery shortbread crust that makes these Lemon Desserts Gluten Free so irresistible.
Can I double this recipe for a crowd?
Absolutely! Double everything and use a 9×13-inch pan instead. You’ll need to increase the crust baking time by 2-3 minutes and the filling time by 3-5 minutes. This makes about 24 bars, perfect for potlucks or parties.
Best way to get clean squares when cutting?
Chill the bars thoroughly, then use a large sharp knife dipped in hot water and wiped dry between each cut. This technique gives you those bakery-perfect edges that look as good as they taste!
Final Tips
These Easy Gluten-Free Lemon Bars prove that gluten-free baking doesn’t mean sacrificing flavor or texture. The buttery shortbread crust paired with the tangy-sweet filling creates a dessert as light and fluffy as a cloud—one that even gluten-eating friends will request again and again.
Whether you’re new to gluten-free baking or a seasoned pro, this recipe delivers consistent, delicious results every single time. The straightforward technique and simple ingredients make it perfect for busy weeknights, yet it’s impressive enough for holiday gatherings and special celebrations.
Looking for more crowd-pleasing gluten-free treats? Check out our easy gluten-free pizza rolls for a savory option, or explore our complete collection of simple weeknight dinner ideas like this dairy-free chicken pot pie with curry option. Happy baking!
