If there’s one treat that reminds me of spring sunshine and Sunday brunches with my family, it’s gluten free lemon bars. These bright, tangy squares bring just the right balance of tart and sweet and they happen to be 100% gluten free without sacrificing any of that melt-in-your-mouth texture.
In this article, I’ll show you how to make gluten free lemon bars that hold their shape, pack big citrus flavor, and taste like they came straight from a bakery. Whether you’re baking for someone with celiac, or just cutting back on gluten, this recipe is foolproof and crowd-approved.
Table of Contents
Why These Gluten Free Lemon Bars Are So Good
Lemon flavor that pops and no gluten in sight
I can still remember the first time I bit into a lemon bar as a kid. It was at my grandma’s house during a summer visit, and the balance of sweet and tangy stuck with me ever since. Now, as a gluten free baker, recreating that flavor in a gluten free lemon bar felt like chasing a memory. But this version? This one nailed it.
What makes these gluten free lemon bars so special isn’t just that they’re safe for gluten-sensitive folks it’s that they taste like the ones I grew up loving. The crust is perfectly crisp without crumbling apart, thanks to a homemade blend of superfine white rice flour, potato starch, and tapioca starch. No gums needed. We mix it with lemon zest, confectioners’ sugar, a pinch of salt, and melted butter, pressing it into an 8-inch square pan for an even base.
The custard layer is the heart of it all. It’s made with fresh lemon juice (about 4 to 5 lemons), eggs, and just enough granulated sugar to bring balance. That burst of citrus you get? That’s from using fresh-squeezed juice not bottled. There’s even a touch of baking powder for lift and extra silkiness. It sets up beautifully over the crust, and after chilling, each slice comes out with clean edges and an almost creamy center.
These gluten free lemon bars are easy to make, store well, and are always the first dessert gone at gatherings. Whether you’re packing them for a spring picnic or serving them after a weeknight dinner, they deliver bold flavor with zero gluten and zero regrets.
For another light and citrus-forward dish, I love serving these after a dinner like Spinach Mushroom Chicken or alongside something chilled like Cauliflower Mash with Garlic.
The Layers That Make These Gluten Free Lemon Bars Irresistible
Mastering the gluten free shortbread crust
Let’s talk about the foundation of all great lemon bars: the crust. With gluten free baking, it’s easy to end up with something dry or too crumbly. But not here. This gluten free lemon bar crust is buttery, tender, and holds together like a dream.
It starts with my gum-free gluten free flour blend a balance of superfine white rice flour, potato starch, and tapioca starch. Add in confectioners’ sugar, kosher salt, and freshly grated lemon zest, then stir in melted butter until you get a crumbly dough. Press it firmly into the pan and bake just until set about 15 minutes. You want it golden at the edges and dry to the touch. That way, it won’t get soggy under the custard.
This crust alone makes these gluten free lemon bars taste like a bakery treat. And if you’re also baking treats like Bacon Cheeseburger Casserole or Air Fryer Breakfast Potatoes, you’ll appreciate how versatile this crust technique is across gluten free recipes.
Making the perfect lemon custard without gluten
The next step is where the magic happens. The lemon custard is what brings the bright, zesty flavor and getting it right is all about balance. You’ll whisk together room-temperature eggs, granulated sugar, lemon juice, baking powder, and the rest of the gluten free flour blend until smooth. No need to overthink it just whisk vigorously until silky.
Pour the mixture over the slightly cooled crust and bake again. You’ll know it’s done when the edges are firm and the center jiggles just a little when nudged. After it cools and chills for a couple hours in the fridge, the filling sets to a smooth, almost creamy consistency that slices clean and holds together beautifully.
With every bite of these gluten free lemon bars, you get that golden crust crunch followed by the soft, tangy custard. They’re a bite of sunshine no wheat required.
Serving & Flavor Variations for Gluten Free Lemon Bars
How to serve gluten free lemon bars for any occasion
Whether you’re hosting a spring brunch or need a make-ahead dessert for Easter, these gluten free lemon bars deliver the wow factor every single time. I like to cut them into nine generous squares for a bakery-style presentation, but you can also make twelve smaller portions for a dessert tray. Just dust them with extra confectioners’ sugar right before serving it gives that perfect frosted look and a little extra sweetness to balance the tart lemon.
Chill them for at least two hours, or overnight if you’re planning ahead. They’re best served cold, straight from the fridge, and pair beautifully with a hot cup of tea or a scoop of dairy-free vanilla ice cream. I’ve even served them at a spring dinner party alongside Steak Fajita Bowls because why not follow savory spice with citrus bliss?
These gluten free lemon bars are also a favorite addition to my holiday treat boxes, especially when I’m baking Keto Crack Chicken or other gluten-friendly mains for the family. They’re bright, reliable, and never too heavy.
Easy ways to add a twist to your lemon bars
Love the classic but want to experiment? You can tweak this gluten free lemon bar recipe to suit your mood or season. Try adding a thin layer of raspberry preserves under the lemon custard before baking it adds a pop of berry sweetness that plays beautifully with the citrus.
Another great swap: use Meyer lemons instead of standard lemons. They’re slightly sweeter and more floral, making for a milder, elegant bar. Or infuse your butter with lavender or thyme for an herbal touch. Just steep the herbs in the butter as it melts, strain, and proceed as usual.
If you’re dairy-free, simply substitute plant-based butter (stick form, not tub) in the crust. It still creates that firm, golden base that makes these gluten free lemon bars slice like a dream.
Storage Tips
Best ways to store and prep gluten free lemon bars
One of the best things about these gluten free lemon bars aside from their bright, zesty flavor is how well they store. After they’ve chilled and set, place them in an airtight container and store them in the refrigerator for up to 5 days. I like to line the container with parchment paper and add a light layer of it between rows if I’m stacking them.
You can also freeze gluten free lemon bars for up to 2 months. Just wrap each bar tightly in plastic wrap, place in a freezer-safe bag, and freeze. When you’re ready to enjoy, thaw them overnight in the fridge or let them sit at room temperature for about 30 minutes.
They’re also make-ahead friendly just dust with confectioners’ sugar right before serving to keep them looking bakery-fresh.
FAQs
Is lemon good for gluten-free diets?
Absolutely. Lemon is a naturally gluten-free fruit, rich in vitamin C and flavor. It adds brightness without any additives or gluten-containing ingredients, making it perfect for gluten free lemon bars.
Can you freeze gluten free lemon bars?
Yes! These bars freeze well for up to 2 months. Wrap each bar tightly in plastic wrap and store in a freezer-safe bag. Thaw in the fridge or at room temp before serving.
Are Krusteaz lemon bars gluten free?
No, traditional Krusteaz lemon bar mix contains wheat flour. If you’re gluten-sensitive or have celiac disease, it’s best to make your own with certified gluten-free ingredients like in this homemade recipe.
What’s the best way to store lemon bars?
Store gluten free lemon bars in the fridge in an airtight container. They’ll keep for up to 5 days. For longer storage, freeze individually wrapped portions.
Conclusion: Gluten Free Lemon Bars Worth Sharing
If you’ve been searching for gluten free lemon bars that don’t taste gluten free, this is the recipe to bookmark and make again and again. With their buttery crust, silky lemon custard, and that perfect dusting of powdered sugar, they’re everything you love about the classic made gluten free without shortcuts.
These bars prove that simple ingredients, like fresh lemon juice, rice flour, and real butter, can create bakery-level results right in your own kitchen. Whether you’re new to gluten free baking or already deep in the lifestyle, this recipe makes a delicious case for keeping lemons and a square pan always within reach.
Now that you’ve seen just how easy it is to make these crowd-pleasing gluten free lemon bars, it’s time to preheat that oven and turn a few lemons into something memorable.
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Gluten Free Lemon Bars
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Oven
- Measuring cups and spoons
- Knife
- Refrigerator
Ingredients
- 1⅔ cups gluten free flour blend (white rice flour, potato starch, tapioca starch)
- ½ cup confectioners’ sugar, plus more for dusting
- ½ teaspoon kosher salt
- 1 large lemon, zest
- 9 tbsp unsalted butter, melted and cooled
- 4 eggs, at room temperature
- 1 cup granulated sugar
- ¾ teaspoon baking powder
- ⅔ cup freshly squeezed lemon juice
Instructions
- Preheat the oven to 325°F. Grease an 8-inch square baking pan and line with parchment paper that overhangs the sides. Grease the parchment and set aside.
- In a bowl, whisk 1 cup of the gluten free flour blend with the confectioners’ sugar, salt, and lemon zest. Stir in melted butter until fully combined. Press evenly into the prepared pan.
- Bake the crust in the center of the oven for 15 minutes until set. Remove and let cool briefly.
- In a clean bowl, whisk the eggs, granulated sugar, baking powder, lemon juice, and remaining 2/3 cup of gluten free flour blend until smooth.
- Pour custard over the baked crust. Return to the oven and bake for about 25 minutes, or until set with a slight jiggle in the center.
- Cool for 20 minutes at room temperature, then chill in the refrigerator for 2 hours or overnight. Slice into bars and dust with confectioners’ sugar before serving.