Gluten Free Lemon Bars

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).

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.

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