Print

Gluten-Free Lemon Bars with Shortbread Crust

A stack of bright yellow Gluten-Free Lemon Bars with shortbread crust dusted generously with powdered sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for tart and sweet lemon bars featuring a rich, buttery gluten-free shortbread crust.

Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup almond flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup gluten-free all-purpose flour blend
  • 1/2 teaspoon baking powder
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • Extra powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the 1 1/2 cups gluten-free flour blend, almond flour, powdered sugar, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Press the crumb mixture evenly into the bottom of the prepared pan.
  5. Bake the crust for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling. Keep the oven on.
  6. Prepare the filling: In a separate bowl, whisk the eggs until blended. Add the granulated sugar, 1/4 cup gluten-free flour blend, baking powder, lemon juice, and lemon zest. Whisk until completely smooth.
  7. Pour the lemon filling evenly over the hot, pre-baked crust.
  8. Return the pan to the oven and bake for an additional 20 to 25 minutes. The filling should be set and no longer liquid in the center.
  9. Let the bars cool completely in the pan on a wire rack (about 2 hours).
  10. Once cool, lift the bars out using the parchment overhang. Dust generously with powdered sugar before slicing into squares.

Notes

  • For a dairy-free option, substitute the butter with a firm, high-quality dairy-free butter stick in the crust.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the crust mixture.
  • Chill the bars for at least 2 hours before slicing for clean cuts.
  • Store cooled lemon bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookifyme.com/gluten-free-lemon-bars-shortbread-crust/