Name: Gluten Free Lemon Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 bars
Cuisine: American
Ingredients: 0.5 cup butter; 1 cup gluten free 1-1 flour; 0.25 cup granulated sugar; 1 tsp vanilla extract; 0.25 cup gluten free 1-1 flour; 3 eggs; 0.5 cup lemon juice; 1 cup granulated sugar; powdered sugar

From the Cook

1/8

Gluten Free Lemon Bars

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Gluten Free Lemon Bars

For the shortbread crust

½ cup buttermelted

1 cup gluten free 1-1 flour

¼ cup granulated sugar

1 tsp vanilla extract

Instructions

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Instructions

First, preheat oven to 325 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

First make shortbread crust. In a mixing bowl, add melted butter, gluten free flour, sugar and vanilla extract. Stir to combine.

Once combined, press this shortbread mixture down into the lined pan. Bake the crust for 20 minutes.

As soon as the crust comes out of the oven, lightly pierce holes all over. Do not press all the way down, just slightly.

Next, make the filling. Add sifted flour to a mixing bowl. Then, add in all remaining filling ingredients except powdered sugar. Stir until sugar has completely dissolved and no clumps of flour remain.

Pour this lemon filling mixture down over warm crust.

Bake for 20 to 22 minutes or until the middle is set.

Finally, remove from oven. Allow bars to fully cool before topping with powdered sugar. Slice and serve.

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Crust Dough 🧊
Refrigerate the shortbread crust dough for at least 30 minutes before pressing into the pan to prevent spreading and ensure a crisp, tender texture in your gluten-free base.
Blind Bake for Crispness 🎯
Pre-bake the crust for 10-12 minutes at 350°F before adding the lemon filling to create a barrier that prevents sogginess and maintains a buttery, crispy foundation.
Strain Your Lemon Filling 🍋
Strain the lemon curd mixture through a fine-mesh sieve after whisking to remove any cooked egg bits and ensure a silky-smooth, professional finish to your bars.
Prevent Cracks with Low Baking 🌡️
Bake the filled bars at a slightly lower temperature (325°F) and watch carefully to avoid over-baking, which causes the delicate lemon layer to crack and weep.
Cool Completely Before Cutting ✂️
Allow bars to cool to room temperature, then refrigerate for at least 2 hours before cutting with a hot, wet knife for clean edges and optimal texture.