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Gluten-Free Lemon Bars

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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours
Servings: 16 bars
Course: Dessert
Ingredients Method

Ingredients
  

Crust
  • 1 cup gluten-free 1:1 baking flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
Filling
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons gluten-free 1:1 baking flour
  • Pinch of salt
  • Powdered sugar, for topping

Method
 

  1. Step 1: Prep the Pan
    Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and corners.
  2. Step 2: Make the Crust
    Mix gluten-free flour, sugar, salt, melted butter, vanilla, and lemon zest until crumbly but pressable. Press the crust firmly and evenly into the pan, keeping the corners level with the center.
  3. Step 3: Par-Bake the Crust
    Bake for 18–22 minutes, until the edges are lightly golden and the surface looks dry. This helps keep the crust tender-crisp instead of soggy.
  4. Step 4: Whisk the Lemon Filling
    While the crust bakes, whisk eggs and sugar until smooth. Then add lemon juice, lemon zest, gluten-free flour, and salt. Whisk gently, and strain if you want a smoother filling.
  5. Step 5: Pour and Bake Again
    Pour the lemon filling over the warm crust. Bake for 20–25 minutes, until the edges are set and the center has a slight wobble. Avoid overbaking so the filling stays soft and smooth.
  6. Step 6: Cool, Chill, and Slice
    Cool at room temperature for 1 hour, then chill for at least 3 hours. Lift out with parchment, dust with powdered sugar, and slice into 16 bars.