Gluten Free Lemon Bars always remind me of summer potlucks and BBQs - they are the perfect make-ahead dessert everyone loves. A gluten-free almond shortbread crust topped with a thick, luscious layer of lemon custard and dusted with powdered sugar. They are bright, tart and buttery and the perfect gluten-free dessert.
Jump to:
- Recipe Ingredients Notes
- Tools needed to make Lemon Squares
- Almond Shortbread Crust
- How to make Lemon Curd Filling and bake Lemon Bars
- How to serve Lemon Bars
- Storing & Freezing
- Why do Gluten Free Lemon Bars have a white crust on top?
- FAQ for Lemon Bars
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Lemon Desserts to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredients Notes
Gluten Free Flour: For the shortbread crust I use my own gluten-free flour blend. This recipe works great with Bob’s Red Mill Gluten Free Flour, King Arthur Measure for Measure or Cup4Cup, or any gluten-free flour blend you may have on your hands. The shortbread crust is very forgiving. The flour blends mentioned do contain xanthan gum.
Almond Flour: The almond flour gives the shortbread crust a nutty flavor which pairs very well with the tangy lemon curd. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour.
Butter: I prefer to use unsalted, room temperature butter for the recipe (for the lemon curd and the shortbread crust). It should be around 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent, but the butter should not feel like you can poke right through it.
Eggs: While many lemon bars are made with only egg yolks, I feel like it makes them taste eggy. This is why I use whole eggs and egg yolk in this recipe. Use the leftover egg whites to make some Cinnamon Spiced Pecans or whip up some homemade gluten free marshmallows.
Lemons: I am not a fan of bottled lemon juice and recommend using fresh lemons. If you can, I recommend using organic lemons in this lemon bars recipe. Especially when using their zest. No matter what, make sure to give them a good rinse.
Heavy Cream: The added heavy cream to the lemon curd filling gives it an extra creamy, luscious texture. If you are dairy-free, you could replace it with coconut cream.
Tools needed to make Lemon Squares
To successfully make this gluten free lemon bar recipe, you will need a few kitchen tools. Most of them are available on Amazon which I have linked.
Baking Pan: I use an 8-inch baking pan to bake this recipe. You can also use a 9 inch baking pan but please be aware that the lemon bars will be thinner (and there fore bake quicker).
Non-Reactive Saucepan: You will need a heavy, non-reactive saucepan such as stainless steel, anodized aluminum, and enamel. I do not recommend using plain aluminum or unlined copper since those materials will react with the acid in the lemons. This will not only cause a discoloration but also a metallic taste. It is also important to use a nonreactive bowl (like a glass bowl or stainless steel).
You will also need a zester and a juicer – because we will need fresh lemon juice, a whisk, a heat proof spatula, a fine mesh strainer and a bowl to strain the lemon curd into, a small offset knife and a sharp chef's knife (to cut the final product).
Timing is everything when it comes to making Lemon Bars. Make sure to have all your ingredients measured out and ready to go.
Almond Shortbread Crust
The Almond Shortbread Crust is very simple to make. Make sure the butter is at room temperature, around 65F.
Step 1: Heat the oven to 350F and arrange the baking rack in the oven in the middle. This is the perfect spot for your baked goods to bake evenly.
Step 2: Line an 8×8 baking pan with parchment paper and set it aside. Make sure to leave some overhang on the sides to remove the gluten-free lemon bars easily from the pan when they are fully cooled.
Step 3: Whisk together the gluten-free flour, almond flour, powdered sugar, and kosher salt in a medium-sized bowl. Cut your butter into small pieces and add to the flour mixture. If you like, you can add ½ - 1 teaspoon of vanilla extract to the mix as well. Use clean hands or two forks to work the butter into the flour until it is crumbly and a rough dough forms.
Step 4: Press the mixture in an even layer into the bottom of the prepared baking dish. I like to use an offset knife for this or the back of a spoon. Make sure to get the edges of the pan.
Step 5: Bake the crust at 350F for 13-14 minutes or until golden brown. Remove the gluten free shortbread crust from the oven. If it puffed up a lot during baking, use the back of a spoon or off set knife to smooth it out evenly again.
Step 6: Lower the Oven Temperature to 325F!
How to make Lemon Curd Filling and bake Lemon Bars
I have tested a few ways to make this lemon curd filling and pre-cooking on the stove is the perfect way to make them. Cooking the filling on the stove not only gives gluten-free lemon bars the best texture but also reduces the risk of the edges of the bars overbaking while the center is still raw.
Step 1: In a nonreactive bowl combine the granulated sugar, room temperature eggs, egg yolks, and salt and whisk together. Don't over whisk the eggs - they should NOT be frothy.
Step 2: Add the fresh squeezed lemon juice and quickly whisk together. Make sure to have the sauce pan close by. The lemon juice will start to "cook" the eggs and can cause them to curdle. Make sure to get the mix on the stove quickly.
Step 3: Transfer the mixture to the non-reactive saucepan and place the pot on the stove over medium heat.
Step 4: Whisk in the butter and lemon zest. Stir constantly, until the curd thickens considerably, 5 to 10 minutes. Do not allow for it to come to a boil. The lemon curd is ready when it leaves a path on the back of a spoon (See Image 4)
Step 5: Pour the cooked lemon mixture through a fine strainer set over a clean non-reactive bowl. This will remove any accidentally cooked bits and pieces of cooked eggs. Add the heavy cream to the curd and stir until fully incorporated.
Step 6: Once your lemon filling is strained, pour the lemon filling over the still-warm gluten-free almond shortbread crust. With the back of a spoon or a small offset knife, smooth out the filling and place it in the oven.
Step 7: Bake for 13-15 minutes at 325F, until the filling is shiny and the center portion of the lemon bars wiggles like firm Jello when you lightly tap the edges of the baking dish. Like Lemon Curd, lemon bars will firm up while cooling. It is normal for the sides of the lemon curd to bubble while baking.
Step 8: Remove the gluten free lemon squares from the oven and cool completely on a wire rack. Transfer them to the refrigerator for 2-3 hours (or overnight) before serving.
My best advice to avoid a soggy shortbread crust is to make the lemon curd filling while the Almond Shortbread Crust is baking. The Shortbread crust may sit at room temperature for a few minutes (like 5 minutes) but I don't recommend letting it sit too long. Sometimes shortbread shrinks while it cools resulting for a gape in the edges where the lemon curd filling can run underneath the crust.
How to serve Lemon Bars
Allow the gluten free lemon bars to cool completely after baking. This usually takes about 2 hours in the refrigerator. Cold, very well-set lemon bars are easier to cut than warm ones. Always use a long, very sharp knife, preferably thin. I also like to use a pitcher with hot water instead of running hot water constantly while cutting.
Dip your Chef’s Knife in the hot water and dry very well with the towel. The hot water will warm up the blade and will slide through the lemon bars a lot easier. Clean your knife in between cuts in the hot water, wipe clean, and continue cutting. The cleaning is the very important part here. If you skip this step you're going to smudge all the leftovers from your previous cut onto the next cut.
I like to dust my gluten free lemon bars with some powdered sugar and then garnish it with some sweetened whipped cream. As a garnish, I kept it simple with a slice of lemon.
Storing & Freezing
Gluten-Free Lemon Bars can be kept at room temperature for up to 4hrs but should be stored in an airtight container in the refrigerator for up to one week. This makes them a perfect make-ahead dessert option. You may also freeze lemon bars for up to 3 months in an airtight container (they taste deliciously frozen, especially on a hot summer day). ome people like to wrap them into plastic wrap or aluminum foil before freezing but I think a good airtight container works just as well. Allow for them to thaw in the refrigerator.
Why do Gluten Free Lemon Bars have a white crust on top?
Sometimes lemon bars end up with a white, kinda bubbly-looking top. This happens when the eggs where over whisked while combining them with the sugar. Good News: if this happens to your batch of gluten-free lemon squares, it happens to the best of us. Just top the creamy lemon filling with some powdered sugar, covering up the air bubbles, and enjoy them.
FAQ for Lemon Bars
The overcooked lemon curd will be lumpy instead of smooth. If you happened to overcook the lemon filling, you can try to save it by blending it or smoothing it out with a stick-blender. The overcooked lemon curd will look like scrambled eggs. Make sure to cook your lemon curd at a low temperature and whisk continuously.
Technically you can but let's be honest, nothing will taste as good as traditional lemon bars. If you are in the mood for limes, I recommend checking out my Key Lime Bars.
To make these easy gluten-free lemon bars with all-purpose flour, please use 100 grams of AP in the gluten-free almond shortbread crust.
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Lemon Desserts to try
📖 Recipe
Gluten Free Lemon Bars with Almond Shortbread Crust
Gluten Free Lemon Bars are a simple treat everyone will love. A gluten-free almond shortbread crust topped with a thick, luscious layer of lemon custard and dusted with powdered sugar. They are bright, tart, and buttery.
Ingredients
For the Gluten Free Almond Shortbread Crust
- 130 grams gluten-free multipurpose flour
- 50 grams Almond flour, fine ground
- 50 grams powdered sugar
- ½ teaspoon vanilla extract (optional)
- 113 grams butter, at room temperature
- pinch of salt
Lemon Filling
- 200 grams granulated white sugar
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- ¼ teaspoon (1 gram) kosher salt
- 235 grams lemon juice, fresh squeezed
- 50 grams unsalted butter, at room temperature
- Zest of 2 lemons
- 30 grams heavy cream
For finishing
- Powdered Sugar, Whipped Cream, Slices of Lemons
Instructions
Gluten-Free Almond Shortbread Crust
- Heat oven to 350F and arrange the baking rack in the oven in the middle.
- Line an 8×8 baking pan with parchment paper and set it aside. Make sure to leave some overhang on the sides to remove the gluten-free lemon bars easily from the pan when they are fully cooled.
- Whisk together the gluten-free flour, almond flour, powdered sugar, and salt in a medium-sized bowl. Add ½ teaspoon vanilla extract to the mixture if you like.
- Cut butter into small pieces and add to the flour mixture. You can use your clean hands or two forks to work the butter into the flour until it is crumbly.
- Press the mixture in an even layer into the bottom of the prepared baking dish. Bake the crust at 350F for 13-14 minutes or until golden brown. Remove the gluten free shortbread crust from the oven. If it puffs up a lot during baking, use the back of a spoon or off set knife to smooth it out evenly again.
- While the gluten-free shortbread crust is in the oven, make the Lemon Curd Filling
- Remove your gluten-free buttery shortbread crust from the oven, make sure to leave the oven on and reduce the temperature to 325F.
Lemon curd filling and baking Gluten Free Lemon Bars
- In a nonreactive bowl combine the granulated sugar, room-temperature eggs, egg yolks and salt and whisk together. Don’t over whisk the eggs – they should NOT be frothy.
- Add your fresh squeezed lemon juice and whisk together.
- Transfer the mixture to the non-reactive saucepan and place the pot on the stove over medium heat.
- Whisk in the butter and lemon zest. Stir constantly, until the curd thickens considerably, 5 to 10 minutes. Do not allow for it to come to a boil. The lemon curd is ready when it leaves a path on the back of a spoon.
- Pour the cooked lemon mixture through a fine strainer set over a clean non-reactive bowl to strain out any cooked bits and pieces of eggs and the lemon zest.
- Add the heavy cream to the curd and stir until fully incorporated.
- Pour lemon filling over the still-warm gluten-free almond shortbread crust. With the back of a spoon or a small offset knife, smooth out the filling and place it in the oven.
- Bake for 13-15 minutes, until the filling is shiny and the center portion of the lemon bars wiggles like firm Jello when you lightly tap the edges of the baking dish.
- Remove the gluten-free lemon squares from the oven and cool completely on a wire rack. Transfer them to the refrigerator for 2-3 hours (or overnight) before serving.
- When ready to serve, remove the lemon bars from the baking pan using the parchment as handles. Cut the lemon bars with a sharp, clean knife into squares or bars. Right before serving dust with powdered sugar.
Notes
Bubbles: It is normal for the sides of the lemon curd to bubble while baking!
Lemon Juice: I have tested this recipe with frozen lemon juice (fresh squeeze lemon juice I froze) and it works great in the recipe. So if you have an abundance of lemons, don't let them go to waste and freeze the juice for future lemon recipes.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 254
Calories are a guestimate and randomly generated.
Katie
Totally obsessed with this recipe!!
nancy
this lemon bar recipe is 100% the crust turns out every time and the flavours are spot on.
Katie
I love lemon bars, these look amazing!
sam
These are so so delicious!
Peter
Made these last night for a belated Valentine's day dinner at home with the S.O. These were fantastic! The base crust was perfect. And the actual lemon bar was TART, which is what we both really like. You can clearly see from the recipe it has sugar, but it is not overly sweet at all, which I'm a huge fan of. I'm not a baker, so I was a little worried about both under and overcooking the lemon filling. Luckily Daniela very clearly states what to look out for in this recipe. Loved it and 10/10 would make again.
Adi
Can these be done with almond flour only?
Daniela
I have not tested this recipe with only almond flour. I would think it could work but I am not sure. I would recommend adding at least some starch (20 grams or so) of cornstarch to it. All almond flour seems to be too crumbly to me
Wavy
Hi! I converted this recipe to metric system using Google and I think it got it all wrong. Could you include metric measurements?
Daniela
What a shame. My recipes are developed and posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Ginette Sher
Does the GF flour need any xanthum gum? I make my own blend which does not have xanthum, so I'm asking if I need to add it. If yes, how mulch?
Daniela
Ginette, I would add around a 1/4 teaspoon to the mix. But it should also work without it.
Lauren
You must make these now!! They are SOO good. The perfect melt in your mouth texture sure just the right amount of zesty lemony flavor. Truly the best lemon bars I’ve EVER had!
Liz
Delicious recipe!! Easy instructions to follow especially with the recipe notes and photos. The cookie crust was so good and the lemon curd was so flavourful. My daughter is celiac and we are so grateful for your wonderful gluten free recipes. Thank you for sharing your talents!
Robin Glanzman
Did you mean to write 1 gram of kosher salt? Thank you
Daniela
yes which equals roughly 1/4 teaspoon of Kosher Salt
Crysta
These were delicious - tart and bright, with a great texture! I was a bit intimidated by the lemon curd but the directions were spot-on. I may make a batch of just the curd to have with toast or yogurt!
I did have some trouble cutting them cleanly, but sticking them in the freezer for a couple of hours did the trick.
Thanks for another great recipe!
Anita J
Your recipes are my go-to for anything and everything GF. My daughter is GF so when she comes over, its all about the GF menu. Your recipes are so easy to follow and more importantly, absolutely deliscious. I made the lemon bars and my daughter says they are better than any others tried from the expensive GF bakers we have in our area.
Renae
These were so yummy! My family loves lemon curd, so these were a big hit- just the right amount of sweet and tart.
Cynthia H.
For the crust, it says butter should be at room temp, but then it says to cut in into the flour. Should the butter be cold? Or cut into small bits and then allowed to come to room temp?
Daniela
It says "Cut butter into small pieces and add to the flour mixture." I am not sure what you are confused about? Room temperature butter should be around 65F.