These gluten-free lemon bars are a lovely dessert for any occasion. They are easy to make and turn out beautifully. The buttery crust and creamy lemon topping make them both sweet and tangy.
They need to be chilled after baking, so allow a few hours for that. However, that also means that they are a perfect make-ahead dessert.
For another delicious lemon dessert, try my Gluten-Free Lemon Cookies.
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Gluten-free flour note
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Instructions
- Preheat oven to 325°. Prepare a 9×13 baking pan by lining it with parchment paper or grease with cooking spray.
- Mix the buttery spread, vanilla, flour, sugar, and salt in a medium bowl.
- Press the batter into the prepared pan and bake for 20-24 minutes until the edges are browned.
- While the shortbread bakes, prepare the lemon custard by whisking together the eggs, lemon juice, sugar, and flour.
- When the shortbread is finished baking, use a fork and poke holes in the top of the crust. Next, pour the lemon mixture over the warm baked crust and then bake for around 25 minutes or until the center is set and not jiggly.
- Remove from the oven and set on a wire rack to cool. Let the lemon bars cool for one hour and then chill in the refrigerator for at least two hours before serving.
Storing and freezing
Store lemon bars covered in the refrigerator for up to one week.
Yes, lemon bars can be frozen in an air-tight container with wax paper or parchment paper layered in between layers. These can be frozen for up to 3 months. Place frozen lemon bars in the refrigerator to thaw for several hours or to serve within an hour thaw them on the countertop. Dust with powdered sugar after thawing.
More gluten-free desserts you’ll enjoy
Gluten-Free Lemon Bars (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These lemon bars make a lovely dessert for any occasion, are easy to make, and turn out so beautifully. They need at least 3 hours to cool and then chill before serving.
Ingredients
Shortbread Crust
- 2 cups gluten-free flour *
- 1 cup dairy-free butter
- ½ cup sugar
- 2 teaspoons vanilla
- ½ teaspoon salt
Lemon Filling
- 2 cups sugar
- 6 large eggs
- ¾ cup fresh lemon juice (4 lemons)
- ⅓ cup of gluten-free flour*
powdered sugar for dusting
Instructions
- Preheat oven to 325°. Prepare a 9×13 baking pan by lining it with parchment paper or grease with cooking spray.
- In a medium bowl, mix together the dairy-free butter, vanilla, flour, sugar, and salt.
- Press the batter into the prepared pan and bake for 20-24 minutes until the edges are browned.
- While the shortbread bakes, prepare the lemon custard by whisking together the eggs, lemon juice, sugar, and flour.
- When the shortbread is finished baking, poke some holes along the top side of the crust with a fork. Next, pour the lemon mixture over the warm shortbread crust and then bake for around 25 minutes until the center is not jiggly.
- Remove from the oven and set on a wire rack to cool. Let the lemon bars cool for one hour and then chill in the refrigerator for at least two hours before serving.
- Dust the top with powdered sugar before serving.
Notes
*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter.
**My favorite non-dairy butter is Plant-Based Country Crock or Smart Balance.
Dee
I can’t have lemon or any citrus but would love to make bars with the shortbread crust. What do you suggest to replace the lemon custard?
Thanks, they look delicious.
MamaShire
This crust would be amazing with a fruit topping. I think a couple of cups of strawberries or mixed berries smashed and mixed with sugar then poured over and baked for 20-25 minutes sounds good.
Desiree Ramos
These were a huge hit at a bbq yesterday! Tart, gooey and delicious.
2 notes:
1. the scale calculator for increasing batches only scales up the first ingredient, flour, and none of the rest of the ingredients. Get ready to do some math!
2. I can’t use rice, almond or corn as a wheat substitute so most GF flours won’t work. For this recipe I used a combo of tiger nut and chickpea flours. Otherwise followed the recipe exactly as written.
MamaShire
I’m so glad they were a hit. And I fixed the scale calculator so it should be working now. Sorry about that.
Mila
These were DELICIOUS and my whole family ( over 20 people) were raving about them! Everyone wanted the recipe and no one realized they were gluten free and dairy free. I will be making these on repeat.
MamaShire
That’s so great!
Charlotte D. Sween
Can these be frozen without the powered sugar?
MamaShire
I think that would work fine. And add the powdered sugar after thawing.