Description
This Easy Gluten Free Lemon Bars recipe features a buttery, tender crust topped with a tangy, smooth lemon filling. Perfectly balanced between sweet and tart, these bars make a delightful treat suitable for those avoiding gluten. With simple ingredients and straightforward steps, they’re an ideal dessert for any occasion.
Ingredients
Scale
Crust
- ½ cup unsalted butter (1 stick), at room temperature
- ¼ cup granulated sugar
- 1 tbsp lemon zest (grated on a Microplane)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- â…› tsp kosher salt
Filling
- 3 eggs, at room temperature
- 1 cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest (grated on a Microplane)
- ½ cup gluten-free all-purpose flour
- â…› tsp kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with overlapping rectangles of parchment paper to ensure easy removal later.
- Prepare the Crust: In a large bowl, beat together the unsalted butter, ¼ cup granulated sugar, 1 tablespoon lemon zest, and vanilla extract until well combined. Add 1 cup gluten-free flour and ⅛ teaspoon kosher salt, mixing until the dough is uniform. Press the dough evenly into the bottom of the prepared baking dish. Poke holes evenly across the surface with a fork to prevent bubbling during baking. Bake for about 15-20 minutes until the crust is set and lightly golden.
- Make the Filling: While the crust is baking, prepare the filling. In a medium bowl, beat together the 3 eggs, 1 cup granulated sugar, ½ cup freshly squeezed lemon juice, 1 tablespoon lemon zest, ½ cup gluten-free flour, and ⅛ teaspoon kosher salt until the mixture is smooth and well combined.
- Bake the Filling: Remove the crust from the oven and pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and Serve: Let the lemon bars cool completely in the baking dish on a wire rack. Once cooled, dust the top with powdered sugar. Carefully use the parchment paper to lift the bars from the pan, slice into 16 squares, and serve.
Notes
- For best flavor, use freshly grated lemon zest and freshly squeezed lemon juice.
- Ensure eggs are at room temperature to help the filling bake evenly and smoothly.
- Press the crust firmly and evenly to avoid a crumbly base.
- Use parchment paper for easy removal and clean edges.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Optionally dust with powdered sugar right before serving for a decorative touch.
