Lemon Bars
These classic Gluten-Free Lemon Bars have a buttery shortbread crust topped with a smooth, creamy lemon filling that's perfectly sweet with just the right amount of tartness.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
7/12/2026
Lemon Bars
These classic Gluten-Free Lemon Bars have a buttery shortbread crust topped with a smooth, creamy lemon filling that's perfectly sweet with just the right amount of tartness. They're simple to make, perfect for spring and summer, and always a crowd favorite. Finished with a generous dusting of powdered sugar, these lemon bars are refreshing, bright, and melt in your mouth.
Servings: 9
Prep Time: 30 minutes
Bake Time: 45 minutes
Chill Time: Up to 2 hours
Ingredient Breakdown
Gluten-Free Flour
I use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, which produces a tender, buttery crust and smooth filling. If you don't need this recipe to be gluten-free, regular all-purpose flour works just as well.
Butter
Melted butter creates the rich, shortbread-style crust. Dairy-free butter works beautifully if you'd like to keep this recipe dairy-free.
Fresh Lemons
Fresh lemon juice and zest are what give these bars their bright, fresh flavor. I highly recommend using fresh lemons rather than bottled lemon juice for the best results.
Sugar
Granulated sugar balances the tartness of the lemons and creates the classic sweet lemon filling. I've never tested this recipe with any other sugar alternatives
Eggs
The eggs create the smooth, custard-like texture that makes lemon bars so irresistible.
Ingredients
Crust
1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
½ cup melted butter
¼ cup granulated sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
Filling
3 large eggs
1 cup granulated sugar
½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
Pinch of salt
Garnish
Powdered sugar
Instructions
Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, combine the gluten-free flour, melted butter, sugar, lemon zest, and vanilla until a soft dough forms.
Press the dough evenly into the prepared baking dish and poke several holes across the surface with a fork.
Bake for 20 minutes.
Remove the crust from the oven and allow it to cool slightly while you prepare the filling.
In a large bowl, whisk together the eggs and sugar until smooth. You can do this by hand or with a hand mixer.
Add the lemon juice, lemon zest, gluten-free flour, and a pinch of salt. Whisk until completely smooth with no lumps remaining.
Pour the filling evenly over the baked crust.
Return the pan to the oven and bake for an additional 25 minutes, or until the center is just set and no longer jiggles when gently shaken.
Remove from the oven and allow the lemon bars to cool completely.
Refrigerate for up to 2 hours, or until fully chilled.
Once chilled, dust generously with powdered sugar using a fine-mesh sifter.
Cut into 9 squares, serve cold, and enjoy!
Notes
Fresh lemon juice gives the best flavor. Bottled lemon juice will work, but fresh lemons are highly recommended.
For clean slices, chill the bars completely before cutting.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
These bars are delicious served straight from the refrigerator.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use regular flour?
Absolutely! If you don't need the recipe to be gluten-free, regular all-purpose flour works perfectly.
Can I use bottled lemon juice?
You can, but fresh lemon juice provides the brightest, freshest flavor.
Why do I need to chill the bars?
Chilling allows the filling to fully set, making them much easier to slice cleanly.
Can I freeze lemon bars?
Yes! Freeze them without the powdered sugar, then thaw them in the refrigerator and dust with powdered sugar just before serving.
How long do they last?
Store them in an airtight container in the refrigerator for up to 5 days.
Can I make these ahead of time?
Definitely! They're actually even better after chilling for several hours, making them a perfect make-ahead dessert.
