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A deliciously tart and sweet lemony dessert with a soft shortbread crust topped with a lemon curd filling.
Gluten-Free Lemon Bars
These lemon bars make a lovely dessert for any occasion and are easy to make and turn out so beautifully. They need to be chilled after baking so allow a few hours for that but that also means that they are a perfect make-ahead dessert. For more lemon desserts be sure to try my lemon cookies, lemon brownies, or lemon loaf.
Ingredients for Gluten-Free Lemon Bars
- gluten-free flour mix, divided
- dairy-free buttery spread, melted, Smart Balance or Earth Balance
- sugar
- vanilla
- eggs
- lemons
- salt
- powdered sugar
Gluten-Free Flour
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 xanthan gum per cup of flour.
Substitutions
If you don’t need to make these dairy-free substitute butter in place of the buttery spread.
Gluten-Free Lemon Bars Recipe
- 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 buttery spread, vanilla, flour, sugar, and salt.
- Press the batter into the prepared pan and bake for 20-24 minutes until 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 on the top of the crust. Next, pour the lemon mixture over the warm baked crust and then bake 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.
How to Store Lemon Bars
Store lemon bars covered in the refrigerator for up to one week.
Can Lemon Bars Be Frozen?
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 you can thaw them on the countertop. Dust with powdered sugar after thawing.
More Gluten-Free Desserts You’ll Love
Strawberry Cobbler
Blueberry Coffee Cake
Chocolate Pudding Cake
Peach Cobbler
Chocolate Chip Cookie Cake
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 and 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 mix*
1 cup dairy-free buttery spread, melted, Smart Balance or Earth Balance**
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
Lemon Filling
2 cups sugar
6 large eggs
3/4 cup fresh lemon juice (4 lemons)
1/3 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 buttery spread, vanilla, flour, sugar, and salt.
- Press the batter into the prepared pan and bake for 20-24 minutes until 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.
- Store lemon bars covered in the refrigerator for up to one week.
Notes
*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter.
**If you don’t need to make these dairy-free substitute butter in place of the buttery spread.
Keywords: lemon bars, lemon squares, easy lemon bars, gluten-free lemon desserts, gluten-free lemon bar recipes, gluten-free dairy-free recipes
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.