Gluten-Free Classic Lemon Bars
Bright, tangy, and irresistibly sweet, these Gluten-Free Classic Lemon Bars are the perfect dessert for citrus lovers seeking a gluten-free twist on a timeless favorite. Featuring a buttery, crumbly crust made with gluten-free all-purpose flour and a silky lemon filling infused with freshly squeezed lemon juice and zest, this recipe balances zesty freshness and comforting sweetness in every bite. With just 15 minutes of prep time and a quick bake, these lemon bars are ideal for entertaining or indulging in a midweek treat. Finished with a generous dusting of powdered sugar, they’re as stunning to serve as they are delicious to eat. Perfect for gluten-free diets without compromising flavor or texture, this recipe is a must-try for dessert enthusiasts!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Powdered sugar
- 0.75 cup Unsalted butter, melted
- 0.25 teaspoon Salt
- 1.5 cups Granulated sugar
- 4 Eggs
- 1 tablespoon Lemon zest
- 0.75 cup Freshly squeezed lemon juice
- 0.25 cup Gluten-free all-purpose flour
- 0.5 teaspoon Baking powder
- 2 tablespoons Powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or line it with parchment paper.
In a medium bowl, combine 1.5 cups of gluten-free all-purpose flour and 0.5 cup of powdered sugar. Add 0.75 cup of melted butter and 0.25 teaspoon of salt, then stir until the mixture is crumbly.
Press the flour and butter mixture into the bottom of the prepared pan, spreading evenly to form the crust.
Bake the crust in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
While the crust is baking, prepare the lemon filling. In a large mixing bowl, whisk together 1.5 cups of granulated sugar and four eggs until well combined.
Add 1 tablespoon of lemon zest and 0.75 cup of freshly squeezed lemon juice to the egg mixture, whisking until smooth.
In a separate small bowl, combine 0.25 cup of gluten-free all-purpose flour and 0.5 teaspoon of baking powder. Gradually whisk this mixture into the lemon filling until no lumps remain.
Once the crust is done baking, pour the lemon filling over the hot crust.
Return the pan to the oven and bake for 18-20 minutes, or until the lemon filling is set and the edges are firm.
Remove from the oven and let the lemon bars cool completely in the pan on a wire rack.
Once cool, dust the top generously with 2 tablespoons of powdered sugar.
Cut into 16 squares and serve. Store leftover bars in an airtight container in the refrigerator.
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 576.7 g | 210% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 379.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
