Gluten-Free Lemon Bars header
Gluten-Free Lemon Bars header

Gluten-Free Lemon Bars

May 23, 2018

I love this gluten-free lemon bars recipe very very much! It's surprisingly easy to make and I promise, you won't taste the difference between the gluten-full and gluten-free lemon bars at all! Use fresh lemons only - the fresh taste of lemon is worth the extra effort.

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: 9 large squares

Ingredients

CRUST:

1 + 1/3 cup Bob's Red Mill 1-to-1 gluten-free flour blend (190 grams)

1/4 cup sugar

1/2 cup of softened butter

FILLING:

3/4 cup sugar

2 eggs

2 Tbsp. Bob's Red Mill 1-to-1 gluten-free flour blend

1/4 tsp. baking powder

4 Tbsp. of fresh squeezed lemon juice (about the juice of 1 lemon)

Zest of one entire lemon (about 2 tsp.)

Topping:

2 Tbsp. powdered sugar - set aside for serving

Directions

PreheatĀ oven to 350 degrees.

GreaseĀ an 8x8 baking dish with cooking spray or butter.

In a small bowl, combine all crust ingredients.

Using the low setting on your mixer to mix ingredients for about 1-2 minutes until well combined. It should be a crumbly mixture.

Press mixture in a flat layer onto your greased baking dish.

Bake crust for 17-18 minutes until the edges just start to get lightly browned.

While the crust is baking, combine all filling ingredients in a large bowl.

Mix ingredients together on low until well blended. Do not over mix.

Pour filling over hot crust and continue baking for 18-20 minutes until filling is set and edges just begin to brown.

Allow ample time for lemon bars to cool, preferably overnight in the fridge (it's easiest to cut the bars when they are completely cool).

Cut into 9 large squares or 18 small squares.

Top with powdered sugar (optional) just before serving.

Make sure lemon bars are completely cooled prior to topping them with powdered sugar, otherwise the powdered sugar will melt. Top with powdered sugar just before serving.

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