Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 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 8x8 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
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.
