Gluten Free Lemon Bars
Bright, zesty, and irresistibly tangy, these Gluten Free Lemon Bars are the perfect balance of sweet and citrusy flavors, all wrapped up in a buttery, melt-in-your-mouth shortbread crust. Made with gluten-free all-purpose flour, these bars offer a delightful treat for those with gluten sensitivities without compromising on taste or texture. The silky lemon filling, infused with fresh lemon juice and zest, sets to perfection atop the golden crust, creating a stunning two-layer dessert. Ready in just an hour, these bars are ideal for gatherings, afternoon snacks, or as a refreshing finish to any meal. Top them with a light dusting of powdered sugar for an elegant touch that complements the vibrant lemon flavor. Easy to make and gluten-free, these lemon bars are sure to become a household favorite!
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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
- 1.5 cups Granulated sugar
- 4 large Eggs
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.25 cup Gluten-free all-purpose flour
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, combine 1.5 cups of gluten-free all-purpose flour and 0.5 cup powdered sugar. Mix until well combined.
Pour the melted butter into the flour mixture and stir until a soft dough forms.
Press the dough evenly into the prepared pan to form the crust. Use the back of a spoon or your hands to spread it smoothly.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly while preparing the filling.
In a large bowl, whisk together 1.5 cups of granulated sugar, 4 large eggs, 0.5 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 0.25 cup of gluten-free all-purpose flour. Mix until smooth and no lumps remain.
Pour the lemon filling over the warm crust, spreading it evenly across the surface.
Return the pan to the oven and bake for 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and allow the lemon bars to cool in the pan to room temperature. Then, refrigerate for at least 2 hours to fully set.
Once chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Slice into 12 squares or rectangles.
Dust the top with powdered sugar before serving, if desired. Enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 31.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 47 mg | 1% | |
*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.
