What’s in this Gluten-Free Lemon Bars Recipe?
I love my recipe for classic lemon bars so much, I just had to make a gluten-free version! These lemon bars have quickly become one of my favorite gluten-free dessert recipes on the site. They are so creamy, dreamy, and easy! My kids absolutely devour these and rarely leave any for the rest of us.
Gluten-Free Flour: Part of what makes these Gluten Free Lemon Bars oh-so-easy and perfect is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You heard that right, one-to-one! No more adding in special ingredients to make gluten-free flours work with your favorite recipes. You can literally add this flour into any of your best bets just as you would all-purpose flour and bake away. Granulated Sugar: Sweetens the crust and the filling. Salted Butter: Adds fat and flavor to the crust. If using unsalted butter, add a pinch of salt to balance the flavor. Water: Helps bring these bars together and makes them dairy-free! Lemon: You’ll need 4 lemons for this recipe. You’ll use the juice of 4 and the zest of 2. I do not recommend using bottled lemon juice, as it just won’t taste right. Eggs: Help make the filling rich and creamy like lemon curd!
Pro Tip: You can also make these lemon bars with regular all-purpose flour if you’re not gluten-free!
Variations
These dreamy gluten free lemon bars are so easily adaptable!
For Blueberry Lemon Bars, I stir a cup of fresh blueberries into the filling, or add a thin layer of blueberry jam between the crust and the curd. For Raspberry Lemon Bars, I stir a cup of fresh raspberries into the filling, or add a thin layer of raspberry jam between the crust and the curd. For Cranberry Lemon Bars, I stir a cup of fresh cranberries into the filling, or cook down some cranberries and sugar into a cranberry jam! For Meyer Lemon Bars, I use Meyer lemon juice and zest. (Love this special flavor!) For Gluten Free Lemon Bars with Graham Cracker Crust, I pulse a few sheets of gluten-free graham crackers in a food processor and use them in place of the flour.
How to Store
Store leftovers in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days. Lemon bars are best enjoyed slightly cool or at room temperature.
How to Freeze
Freeze bars whole or cut into individual bars tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These lemon bars are delicious all on their own or paired with a heaping dollop of whipped cream, meringue, or a dusting powdered sugar. Top the bars with toasted sweetened, shredded coconut flakes to make them festive for Easter. If making for Easter, be sure to also make a pitcher of my famous Lavender Lemonade.
More Gluten Free Dessert Recipes We Love
Gluten Free Chocolate Chip Cookies Gluten Free Spritz Cookies Gluten Free Carrot Cake Bars Gluten Free Brownies Gluten Free Churros
“These are better than any other lemon bars that I’ve ever had– even the kind with gluten and dairy. My husband prefers these over all other recipes (and he’s not gluten and dairy free), and my mom made a huge batch for my brother’s wedding. Definitely a keeper of a recipe!” – Selena
“These are fabulous. The crust is crispy and buttery and the texture and flavor is exactly what I was hoping for.” – Susan
