Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This will prevent sticking and make lifting out your finished bars a breeze.
- In a medium bowl, whisk together the gluten-free flour blend and granulated sugar for the crust, along with the salt. Add the cold, cubed butter. Use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.1.5 cups gluten-free all-purpose flour blend, 0.33 cup granulated sugar, 0.5 teaspoon salt, 0.5 cup unsalted butter
- Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Make sure to press it down firmly to create an even layer. You can use the bottom of a glass or your hands for this step.
- Bake the crust for 15-20 minutes, or until lightly golden brown around the edges. This helps to prevent a soggy bottom in your finished lemon bars.
- While the crust is baking, prepare the lemon filling. In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.4 large eggs, 1.5 cups granulated sugar
- Stir in the lemon zest and fresh lemon juice into the egg and sugar mixture. This is where all that bright, citrusy flavor comes from!1 teaspoon lemon zest, 0.5 cup fresh lemon juice
- Gradually whisk in the ½ cup of gluten-free all-purpose flour until the filling is smooth and there are no lumps. Don't overmix, just ensure the flour is fully incorporated.0.5 cup gluten-free all-purpose flour blend
- Carefully pour the lemon filling evenly over the partially baked crust.
- Return the pan to the oven and bake for another 30-35 minutes, or until the edges are set and the center is just slightly jiggly. Overbaking can cause the filling to crack, so keep an eye on it.
- Remove the pan from the oven and let the lemon bars cool completely on a wire rack. This is a crucial step for the filling to set properly.
- Once completely cooled, refrigerate the lemon bars for at least 2 hours, or until firm, before cutting. Chilling makes them easier to slice cleanly.
- Once chilled and firm, use the parchment paper overhang to lift the bars out of the pan. Dust generously with powdered sugar, if desired, and cut into squares or bars.1 opt powdered sugar
Notes
Store leftover lemon bars in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze the unfrosted lemon bars. Cut them into individual portions and wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. Lemon bars are best enjoyed chilled or at room temperature. If you prefer them slightly warmer, you can let them sit out on the counter for about 20-30 minutes after refrigeration. Avoid reheating them in the oven or microwave as this can cause the lemon filling to become mushy. If reheating from frozen, allow the bars to thaw completely in the refrigerator before bringing them to room temperature.
