Can I use regular all-purpose flour instead of gluten-free flour?

Yes, if you're not following a gluten-free diet, you can substitute regular all-purpose flour in equal amounts. The texture will be slightly different but still delicious.

Why is my lemon filling runny?

Make sure you bake the filling long enough it should be set and not jiggly in the center. Also, allow the bars to cool completely and chill in the fridge before cutting, as this helps them firm up.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice often has a slightly bitter or artificial taste that can affect the final result.

Do I need to use a gluten-free flour blend with xanthan gum?

Yes, xanthan gum helps bind the ingredients together in gluten-free baking. If your flour blend doesn't include it, add ½ teaspoon to the crust mixture and ¼ teaspoon to the filling.

How do I know when the bars are done baking?

The filling should be set and slightly golden on top. It may still have a slight jiggle in the very center, but it will firm up as it cools.

Easy Gluten Free Lemon Bars Recipe

Ingredients

Scale

For the Crust:

1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
½ cup powdered sugar
¼ teaspoon salt
¾ cup unsalted butter, cold and cubed

For the Lemon Filling:

4 large eggs
1 ½ cups granulated sugar
⅓ cup gluten-free all-purpose flour blend
½ cup fresh lemon juice (about 3-4 lemons)
1 tablespoon lemon zest
¼ teaspoon salt

For Topping:

Powdered sugar for dusting

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment.
In a large bowl, whisk together 1 ½ cups gluten-free flour, ½ cup powdered sugar, and ¼ teaspoon salt. Add cold cubed butter and work it into the flour mixture until it resembles coarse crumbs. Press evenly into the prepared pan.
Bake the crust for 18-20 minutes until lightly golden around the edges. Remove and let cool slightly. Keep oven on.
In a medium bowl, whisk together eggs and granulated sugar until combined. Add ⅓ cup gluten-free flour, lemon juice, lemon zest, and ¼ teaspoon salt. Whisk until smooth.
Pour the lemon filling over the warm crust, spreading to the edges. Bake for 22-25 minutes until the filling is set and no longer jiggles in the center.
Cool completely at room temperature, then refrigerate for at least 2 hours before cutting.

Use the parchment overhang to lift bars from pan. Cut into 16 squares and dust with powdered sugar before serving.

Notes

Gluten-Free Flour: Use a gluten-free all-purpose flour blend that contains xanthan gum (such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure). If your blend doesn’t include xanthan gum, add ½ teaspoon to the crust and ¼ teaspoon to the filling.
Fresh Lemon Juice: Always use fresh lemon juice for the best flavor. Bottled lemon juice has a different taste and can make the bars taste artificial.
Cooling Time: Cooling completely and refrigerating is essential for clean cuts. The filling needs time to set properly.
Clean Cuts: Wipe your knife clean between each cut for neat, professional-looking bars.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Make Ahead: The crust can be baked 1 day ahead. Cover and refrigerate, then add filling and bake when ready.

Author: Taylor Jenkins Reid
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free