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Gluten-Free Lemon Bars with Shortbread Crust

Two stacked Gluten-Free Lemon Bars topped with bright yellow curd and a dusting of powdered sugar, held by a hand.
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A reliable recipe for making tart lemon bars with a rich, buttery gluten-free shortbread crust that sets perfectly.

Ingredients

  • For the Crust: 1 1/2 cups gluten-free all-purpose flour blend (containing xanthan gum), 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cubed, 1 large egg yolk
  • For the Filling: 1 1/2 cups granulated sugar, 1/4 cup gluten-free all-purpose flour blend (containing xanthan gum), 1 teaspoon baking powder, 4 large eggs, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the Crust: In a medium bowl, whisk together the 1 1/2 cups flour blend, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk until the dough just comes together. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 minutes until lightly golden. Remove from the oven and set aside while you prepare the filling. Keep the oven on.
  5. Prepare the Filling: In a separate bowl, whisk together the 1 1/2 cups sugar, 1/4 cup flour blend, and baking powder.
  6. Add the eggs, lemon juice, and lemon zest. Whisk until the mixture is smooth and well combined. Do not over-mix.
  7. Pour the lemon filling evenly over the warm, pre-baked crust.
  8. Bake for an additional 20 to 25 minutes. The filling should be set around the edges but still have a slight jiggle in the center.
  9. Cool the bars completely on a wire rack at room temperature (about 1 hour).
  10. Chill the bars in the refrigerator for at least 2 hours, or until the filling is firm.
  11. Lift the bars out of the pan using the parchment overhang. Cut into 16 squares. Dust generously with powdered sugar before serving.

Notes

  • Use a gluten-free flour blend that already includes xanthan gum for the best shortbread texture. If your blend does not contain it, add 1/2 teaspoon of xanthan gum to the crust ingredients.
  • For a firmer crust, chill the dough for 15 minutes before pressing it into the pan.
  • Ensure your lemon juice is fresh; bottled juice changes the flavor and setting consistency.
  • If you prefer a less tart bar, reduce the lemon juice slightly and add 1 tablespoon of water.

Nutrition

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