Print

The Definitive Gluten-Free Lemon Bars with Buttery Shortbread Crust

Three stacked squares of bright yellow Gluten-Free Lemon Bars with Shortbread Crust, dusted heavily with powdered sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A reliable recipe for making tart, perfectly set lemon bars using a rich, buttery gluten-free shortbread crust.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) gluten-free all-purpose flour blend (one containing xanthan gum is recommended)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) gluten-free all-purpose flour blend
  • 1/2 teaspoon baking powder (if your blend lacks it, use 1/4 tsp baking soda instead)
  • 2/3 cup (160ml) fresh lemon juice (about 3-4 lemons)
  • Zest of 1 large lemon
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, cream the softened butter and 1/2 cup sugar until light and fluffy. Mix in the 2 cups of gluten-free flour blend and salt until a crumbly dough forms.
  3. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 18 to 20 minutes, or until the edges are lightly golden.
  4. While the crust bakes, prepare the filling. In a separate bowl, whisk the 4 eggs until just combined.
  5. Whisk in the 1 1/2 cups sugar, 1/4 cup flour blend, baking powder (if using), lemon juice, and lemon zest until the mixture is smooth. Do not over-whisk; stop when combined.
  6. Pour the lemon filling directly over the hot, partially baked crust.
  7. Return the pan to the oven and bake for an additional 20 to 25 minutes. The filling should be set around the edges but still have a slight jiggle in the very center.
  8. Remove from the oven and let the bars cool completely in the pan on a wire rack. This cooling process is essential for the filling to set properly.
  9. Once completely cool (about 2 hours), chill the bars in the refrigerator for at least 1 hour before lifting them out using the parchment overhang.
  10. Cut into squares and dust generously with powdered sugar before serving.

Notes

  • For the best shortbread texture, use a gluten-free flour blend that includes rice flour and almond flour, or one specifically formulated for pastry. Avoid using only single-source flours like pure almond or coconut flour for the crust.
  • If your lemon juice is not fresh, the flavor will be dull. Use freshly squeezed juice for the best tartness.
  • If you prefer a firmer crust, chill the dough for 15 minutes before pressing it into the pan.

Nutrition

Find it online: https://eatableempress.com/gluten-free-lemon-bars-with-shortbread-crust/