Description
This Easy Gluten Free Lemon Bars recipe features a buttery, tender crust topped with a tangy, smooth lemon filling. Perfectly balanced with fresh lemon juice and zest, these bars are a refreshing, naturally gluten-free treat ideal for any occasion.
Ingredients
Scale
Crust
- ½ cup unsalted butter (1 stick), at room temperature
- ¼ cup granulated sugar
- 1 tbsp lemon zest (grated on a Microplane)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- â…› tsp kosher salt
Filling
- 3 eggs at room temperature
- 1 cup granulated sugar
- ½ cup lemon juice, freshly squeezed
- 1 tbsp lemon zest (grated on a Microplane)
- ½ cup gluten-free all-purpose flour
- â…› tsp kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with overlapping rectangles of parchment paper to ensure easy removal of the lemon bars.
- Prepare the Crust: In a large bowl, beat the unsalted butter, granulated sugar, lemon zest, and vanilla extract together until smooth and creamy. Add the gluten-free all-purpose flour and kosher salt, mixing until the dough is uniform. Press this mixture evenly into the prepared baking dish. Use a fork to poke holes all over the crust to prevent bubbling during baking. Bake the crust for about 15-18 minutes until lightly golden and set.
- Make the Filling: While the crust bakes, beat the eggs, granulated sugar, freshly squeezed lemon juice, lemon zest, gluten-free flour, and kosher salt together in a bowl until the mixture is smooth and fully combined.
- Bake with Filling: Once the crust is baked, carefully pour the lemon filling evenly over the hot crust. Return the baking dish to the oven and bake for an additional 25-30 minutes or until the filling is set and no longer jiggly in the center.
- Cool and Serve: Remove the lemon bars from the oven and let them cool completely in the pan on a wire rack. When cool, lift the bars out using the parchment paper, dust the top with powdered sugar if desired, slice into 16 squares, and serve.
Notes
- Room temperature butter and eggs ensure better mixing and texture.
- Freshly squeezed lemon juice and zest maximize the lemon flavor.
- Use gluten-free all-purpose flour to keep the recipe gluten free without compromising texture.
- Line the pan with parchment paper for easy removal and cleaner slicing.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
