Dessert

Easy Gluten Free Lemon Bars Recipe

Byanna orden December 14, 2025December 14, 2025

Introduction

Bright and tangy, these easy gluten-free lemon bars offer a perfect balance of sweet and citrus flavors with a tender, buttery crust. Ideal for anyone craving a refreshing dessert without gluten, they are simple to make and guaranteed to impress.

A stack of four lemon bars is placed on a white round plate with a white marbled texture surface underneath. Each bar has three clear layers: the bottom is a golden-brown crumbly crust, the middle is a pale yellow creamy layer, and the top is a bright yellow lemon layer with a smooth texture. The top layer is dusted evenly with powdered sugar, giving a soft white powder look. In the background, there are whole and halved fresh lemons, adding a pop of bright yellow color. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten-free all-purpose flour blend
¼ cup cornstarch
¼ cup powdered sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
4 large eggs
1 cup granulated sugar
2 tablespoons gluten-free all-purpose flour
½ cup freshly squeezed lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
¼ teaspoon baking powder
Extra powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
Step 2: In a medium bowl, whisk together the gluten-free flour blend, cornstarch, powdered sugar, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden.
Step 4: While the crust bakes, whisk together the eggs, granulated sugar, gluten-free flour, lemon juice, lemon zest, and baking powder until smooth and well combined.
Step 5: Remove the crust from the oven and immediately pour the lemon filling over the hot crust. Return to the oven and bake for an additional 20–25 minutes, or until the filling is set and the center does not jiggle when gently shaken.
Step 6: Let the lemon bars cool completely at room temperature, then refrigerate for at least 1 hour to firm up before slicing into 16 bars.
Step 7: Dust with extra powdered sugar just before serving for a beautiful finish.

Tips & Variations

For extra zest, add a teaspoon of lemon extract to the filling.
Use a gluten-free flour blend with xanthan gum for a better crust texture.
Try adding a teaspoon of poppy seeds to the filling for a subtle crunch.
If lemons aren’t in season, substitute with fresh lime juice and zest for a twist.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

A white plate holds a stack of four lemon bars arranged in a pyramid shape on a white marbled surface. Each lemon bar has three layers: a crumbly light brown crust at the bottom, a smooth pale yellow middle layer, and a bright yellow lemon topping layer. The top of each bar is dusted with powdered sugar, creating a light white powdery texture. In the background, there are whole lemons and lemon slices, with a slightly blurred blue patterned cloth adding a splash of color. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. The texture may be slightly different but still delicious.

How do I know when the lemon filling is set?

The filling is set when it does not jiggle in the center when you gently shake the pan. It should appear firm around the edges and only slightly soft in the middle.