Gluten Free Lemon Bars
Johnathan Flake
These gluten free lemon bars are buttery, bright, and packed with tart citrus flavor. With a soft custard and crisp crust, they’re perfect for spring, summer, or anytime you're craving something fresh and zesty.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 9 bars
Calories 292 kcal
- 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
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.
Calories: 292kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 103mgSodium: 194mgFiber: 2gSugar: 23g
Keyword gluten free lemon bars, lemon dessert, spring baking