Craving a sweet and tangy treat that everyone can enjoy? The Best Gluten-Free Lemon Bar recipe delivers a bright, citrus-infused dessert with a tender shortbread crust and a luxuriously smooth lemon filling, perfect for satisfying your sweet tooth without any gluten. This recipe is a game-changer for those with gluten sensitivities or anyone looking for a reliably delicious, crowd-pleasing dessert.
Key Ingredients for The Best Gluten-Free Lemon Bar
For this delightful recipe, you will need:
For the Crust:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add ¼ teaspoon if it doesn’t)
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, cold and cut into cubes
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ½ cup gluten-free all-purpose flour blend
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ½ cup fresh lemon juice (from about 2-3 lemons)
- 2 tablespoons lemon zest (from about 2-3 lemons)
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar, for dusting
How to Make The Best Gluten-Free Lemon Bar
Get ready to impress yourself and your loved ones with these incredibly easy yet utterly delicious Best Gluten-Free Lemon Bars. The magic lies in the perfect balance of a buttery, crumbly crust and a vibrantly tart, silky-smooth lemon filling. These bars are a breeze to prepare, making them ideal for spontaneous baking or planned celebrations. The total preparation and baking time is approximately 60 minutes, with about 20 minutes of active prep.
Step-by-Step Instructions
1. Preheat Oven and Prepare Baking Pan:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides. This will make it easier to lift the bars out of the pan once cooled. Lightly grease the parchment paper or the exposed sides of the pan to prevent sticking.
2. Make the Shortbread Crust:
In a medium bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and a few pea-sized pieces of butter remain.
3. Press Crust into Pan:
Pour the crumb mixture into the prepared 8×8 inch baking pan. Press it down firmly and evenly to form a thin, compact layer across the bottom of the pan. Ensure there are no gaps. You can use the bottom of a glass or measuring cup to help achieve a flat, even surface.
4. Pre-bake the Crust:
Bake the crust in the preheated oven for 15-20 minutes, or until it’s lightly golden brown around the edges. This pre-baking step helps to set the crust and prevent it from becoming soggy after the lemon filling is added. While the crust is baking, prepare the lemon filling.
5. Prepare the Lemon Filling:
In a large bowl, whisk together the ¾ cup lemon juice for the filling, lemon zest, and vanilla extract. In a separate medium bowl, whisk together the 1 ½ cups granulated sugar, ½ cup gluten-free all-purpose flour blend, ¾ teaspoon baking powder, and ¼ teaspoon salt. This ensures the dry ingredients are well combined and there are no lumps.
6. Combine Wet and Dry Filling Ingredients:
Add the 3 large eggs to the lemon juice mixture and whisk until just combined. Gradually add the dry ingredients (sugar, flour, baking powder, salt) to the wet ingredients, whisking constantly until the mixture is smooth and well incorporated. Be careful not to overmix. The filling should have a pourable, slightly thick consistency.
7. Add Filling to Crust:
Once the crust has pre-baked and is lightly golden, carefully remove it from the oven. Pour the prepared lemon filling evenly over the hot crust. Gently spread the filling to cover the entire surface.
8. Bake Until Set:
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. The top might appear slightly puffed and may have a few pale golden spots. Avoid overbaking, as this can lead to a rubbery texture.
9. Cool Completely:
Remove the baked lemon bars from the oven and let them cool completely on a wire rack. This is a crucial step, as the filling needs time to fully set. This can take at least 2-3 hours. For best results and easier slicing, refrigerate the bars for at least another hour after they have cooled to room temperature.
10. Slice and Serve:
Once chilled and firm, use the parchment paper overhangs to lift the entire block of lemon bars out of the pan. Place it on a cutting board. Dust generously with powdered sugar, if desired. Use a sharp knife to cut the bars into desired squares or rectangles. Wipe the knife clean between cuts for neat slices.
Why You’ll Love This The Best Gluten-Free Lemon Bar
You’re going to adore these Best Gluten-Free Lemon Bars for so many reasons! The star of the show is undoubtedly that perfect symphony of textures and flavors: a buttery, melt-in-your-mouth shortbread crust that cradles a lusciously creamy, vibrantly tart lemon filling. It’s a taste sensation that rivals any traditional lemon bar, proving that gluten-free can be just as decadent and satisfying. Plus, making these at home can be significantly more cost-effective than buying specialty gluten-free desserts, allowing you to enjoy this delightful treat without breaking the bank.
What truly elevates these bars are the simple, yet impactful ingredients like fresh lemon juice and zest that impart an intense, authentic citrus punch, creating a bright, refreshing counterpoint to the sweetness. They’re a wonderful alternative to a richer dessert, offering a zesty cleanse for the palate, much like a classic lemon tart but with a more portable and forgiving bar format. If you’re looking for a treat that’s both elegant and easy to share, these Best Gluten-Free Lemon Bars are calling your name! Give them a try this week – your taste buds will thank you.
Storing and Reheating Tips
Properly storing your Best Gluten-Free Lemon Bars ensures they stay as delicious as the day they were made.
Storage:
- Refrigeration: Once cooled and cut, store the gluten-free lemon bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, you can freeze the bars. It’s best to freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months.
Reheating (Optional):
- While these bars are delightful served chilled or at room temperature, if you prefer a slightly softer texture, you can gently reheat them. Place a single bar on a microwave-safe plate and microwave for 10-15 seconds on low power. Be careful not to overheat, as this can melt the filling too much.
Final Thoughts
These Best Gluten-Free Lemon Bars are a delightful testament to how delicious gluten-free baking can be. Their bright, zesty flavor and tender crumb make them an irresistible treat for any occasion. We encourage you to bake a batch and experience the joy of a perfectly balanced, gluten-free dessert!
Best Gluten-Free Lemon Bar
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides. This will make it easier to lift the bars out of the pan once cooled. Lightly grease the parchment paper or the exposed sides of the pan to prevent sticking.
- In a medium bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and a few pea-sized pieces of butter remain.1 ½ cups gluten-free all-purpose flour blend, ½ cup granulated sugar, ¼ teaspoon salt, ¾ cup unsalted butter
- Pour the crumb mixture into the prepared 8×8 inch baking pan. Press it down firmly and evenly to form a thin, compact layer across the bottom of the pan. Ensure there are no gaps. You can use the bottom of a glass or measuring cup to help achieve a flat, even surface.
- Bake the crust in the preheated oven for 15-20 minutes, or until it’s lightly golden brown around the edges. This pre-baking step helps to set the crust and prevent it from becoming soggy after the lemon filling is added. While the crust is baking, prepare the lemon filling.
- In a large bowl, whisk together the lemon juice, lemon zest, and vanilla extract. In a separate medium bowl, whisk together the granulated sugar, gluten-free all-purpose flour blend, baking powder, and salt. This ensures the dry ingredients are well combined and there are no lumps.½ cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 ½ cups granulated sugar, ½ cup gluten-free all-purpose flour blend, ¾ teaspoon baking powder, ¼ teaspoon salt
- Add the large eggs to the lemon juice mixture and whisk until just combined. Gradually add the dry ingredients (sugar, flour, baking powder, salt) to the wet ingredients, whisking constantly until the mixture is smooth and well incorporated. Be careful not to overmix. The filling should have a pourable, slightly thick consistency.3 large eggs
- Once the crust has pre-baked and is lightly golden, carefully remove it from the oven. Pour the prepared lemon filling evenly over the hot crust. Gently spread the filling to cover the entire surface.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. The top might appear slightly puffed and may have a few pale golden spots. Avoid overbaking, as this can lead to a rubbery texture.
- Remove the baked lemon bars from the oven and let them cool completely on a wire rack. This is a crucial step, as the filling needs time to fully set. This can take at least 2-3 hours. For best results and easier slicing, refrigerate the bars for at least another hour after they have cooled to room temperature.
- Once chilled and firm, use the parchment paper overhangs to lift the entire block of lemon bars out of the pan. Place it on a cutting board. Dust generously with powdered sugar, if desired. Use a sharp knife to cut the bars into desired squares or rectangles. Wipe the knife clean between cuts for neat slices.powdered sugar