This Gluten Free Lemon Bars recipe is quick, easy, and delicious. The tart lemon filling and sweet topping make them impossible to resist!
If you like the flavor of lemon, you’ll also want to try my Lemon Cookies with Lemon Glaze. My recipe for Gluten Free Lemon Cake is a must-try as well.
There’s something about bright, ripe, lemons that add a little sunshine to the day. I like to make these lemon bars whenever I need a little something sweet and want to brighten my day.
A good lemon bar will have enough tart lemon flavor to make you pucker, but still be sweet enough to keep you wanting more. These gluten free lemon squares certainly fit the bill.
This recipe requires less than 10 ingredients, a winner in my book, and is super easy to prepare. My number one tip is to always use fresh lemons. You might be tempted to use bottled lemon juice, but fresh lemons are the only way to go.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Lemon Bars
- Preheat the oven to 350-degrees. Line an 8×8 inch baking dish with foil leaving an overhang around the edges. Lightly spray the foil with non-stick cooking spray.
- In a medium mixing bowl, whisk together one cup of flour and 1/4 cup powdered sugar. Melt the butter and add to the flour mixture. Stir together until combined.
- Press the dough evenly into the bottom of the prepared baking dish.
- Bake at 350-degrees for 15 minutes.
- While the crust is baking, make the lemon filling. In a medium mixing bowl, whisk together the granulated sugar, 2 tablespoons flour, and baking powder.
- Add the eggs and stir until combined. Stir in the lemon juice and lemon zest.
- Pour the filling mixture over the baked layer and return the baking dish to the oven.
- Bake at 350-degrees for 25 minutes or until the filling is browned on top and set in the middle.
- Remove the baked lemon bars from the oven and allow to cool on a wire rack.
- Use the foil to lift the cooled lemon bars out of the baking dish. Cut the dessert into 16 squares.
- Sprinkle the remaining 1/4 cup powdered sugar over the lemon squares.
- Serve and enjoy!
Baker’s Tips
- Use fresh lemon juice and zest. Bottled lemon juice has its place, but you won’t get the same bright, sunny, flavor you get from fresh lemons.
- Grate the lemons first to remove the zest before juicing them. Roll the lemons back and forth on the counter for a couple of minutes pressing down firmly with the palm of your hand. This will help break down the lemons and allow you to get more juice out of each one.
- Line an 8×8 baking dish with foil to make it easier to remove the dessert in one piece. Lightly spraying the foil with cooking spray keeps the foil from sticking to the bottoms of the lemon bars.
- Dust the tops of the lemon squares with a little or a lot of the powdered sugar depending on your preference. I like to completely coat the tops with the sugar, but you will still get the sweet flavor, if you prefer to lightly dust the tops.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making these lemon bars. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the crust together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Do Lemon Bars Need to be Refrigerated?
If you’re planning to serve the lemon bars on the same day you make them, simply store them in an airtight container at room temperature. After the first day, I recommend storing the lemon bars in the fridge for up to three days.
Serve the refrigerated lemon bars cold or allow them to come up to room temperature. You may want to dust them with additional powdered sugar since the sugar will soak into the bars while in the fridge. Another option is to wait until you’re ready to serve the lemon bars before dusting the tops.
Gluten Free Lemon Squares Recipe
If you’re a lemon lover, or know someone who is, you need to try these lemon bars. The bright, tart, lemon flavor will add a little sunshine to your day. Happy Baking!
More Gluten Free Dessert Recipes to Try!
- No Bake Oreo Cheesecake Recipe
- Gluten Free Peanut Butter Brownies
- Easy Gluten Free Rhubarb Crumble
- Gluten Free Banana Cake
- Gluten Free Chocolate Toffee Bars
- Easy Gluten Free Blueberry Crisp
- Gluten Free Lemon Pound Cake
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This Gluten Free Lemon Bars recipe is quick, easy, and delicious. The tart lemon filling and sweet topping make them impossible to resist!
- 1 cup gluten free flour
- 1/4 cup powdered sugar
- 5 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 tablespoons gluten free flour
- 1/2 teaspoon baking powder
- 2 large eggs, lightly beaten
- 3 tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1/4 cup powdered sugar for sprinkling
-
Preheat oven to 350-degrees. Line an 8x8 inch baking dish with foil leaving an overhang around the edges. Lightly spray the foil with non-stick cooking spray.
-
In a medium mixing bowl, whisk together one cup flour and 1/4 cup powdered sugar.
-
Melt the butter and add to the flour mixture. Stir together until combined.
-
Press the dough evenly into the bottom of the prepared baking dish. Bake for 15 minutes.
-
While the crust is baking, make the lemon filling. In a medium mixing bowl, whisk together the granulated sugar, 2 tablespoons flour, and baking powder.
-
Add the eggs and stir until combined. Stir in the lemon juice and zest.
-
Pour the filling mixture over the baked layer. Bake for 25 minutes.
-
Remove from oven and allow to cool on a wire rack.
-
Lift the cooled lemon bars out of the baking dish and cut into 16 squares.
-
Sprinkle the remaining 1/4 cup powdered sugar over the bars.
-
Serve and enjoy!
- Use fresh lemon juice and zest. Bottled lemon juice has its place, but you won’t get the same bright, sunny, flavor you get from fresh lemons.
- Grate the lemons first to remove the zest before juicing them. Roll the lemons back and forth on the counter for a couple of minutes pressing down firmly with the palm of your hand. This will help break down the lemons and allow you to get more juice out of each one.
- Line an 8x8 baking dish with foil to make it easier to remove the dessert in one piece. Lightly spraying the foil with cooking spray keeps the foil from sticking to the bottoms of the lemon bars.
- Dust the tops of the lemon squares with a little or a lot of the powdered sugar depending on your preference. I like to completely coat the tops with the sugar, but you will still get the sweet flavor, if you prefer to lightly dust the tops.
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