This post, which features a gluten-free lemon bars recipe, contains affiliate links. This post has been updated with new content and fresh photos. The original post appeared on 10-17-14.
I personally think dessert is meant to have chocolate in it… however, there is one key exception in my book and that is when it comes to gluten-free lemon bars!
That’s right, lemon bars are my kryptonite.
I love love love lemon bars and will choose them over a chocolatey dessert any day. I’m not kidding!
For a long time, I thought I had to give up lemon bars. It’s rare to find gluten-free lemon bars these days, and I didn’t know how to make them. My mother-in-law made them all the time, so I took her recipe and decided to do a little experimentation.
Thanks to Bob’s Red Mill 1-to-1 gluten-free flour, I can make lemon bars again.
Why I Love These Lemon Bars
These gluten-free lemon bars have a lot going for them.
For starters, the crust is soft and buttery. Using Bob’s Red Mill 1-to-1 gluten-free flour means you won’t even know these lemon bars are gluten-free!
Second, the filling is so sweet with the right amount of lemon flavor. I only use fresh lemon and lemon zest to ensure a clean and fresh taste!
The powdered sugar topping tops off the gluten-free lemon bars with an extra bit of sweetness too. Everything tastes like an amazing lemon bar should taste. These babies don’t need gluten to make them good!
I cut my gluten-free lemon bars into nine large squares, but later decided to cut each one in half again so I could enjoy them in just a few bites and make them last longer.
However you slice it, I’m certain you will love these lemon bars – and so will anyone you decide to share ’em with too!
Gluten-Free Lemon Bar Recipe
- 1 1/3 cups Bob's Red Mill 1-to-1 gluten-free flour blend (190 grams)
- 1/4 cup sugar
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 large eggs
- 2 Tbsp. Bob's Red Mill 1-to-1 gluten-free flour blend
- 1/4 tsp. baking powder
- 4 Tbsp. fresh squeezed lemon juice (about the juice of 1 lemon)
- Zest of one entire lemon (about 2 tsp.)
- 2 Tbsp. powdered sugar set aside for serving
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Preheat oven to 350 degrees.
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Grease an 8x8 baking dish with cooking spray or butter.
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In a small bowl, combine all crust ingredients.
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Using the low setting on your mixer to mix ingredients for about 1-2 minutes until well combined. It should be a crumbly mixture.
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Press mixture in a flat layer onto your greased baking dish.
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Bake crust for 17-18 minutes until the edges just start to get lightly browned.
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While the crust is baking, combine all filling ingredients in a large bowl.
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Mix ingredients together on low until well blended. Do not over mix.
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Pour filling over hot crust and continue baking for 18-20 minutes until filling is set and edges just begin to brown.
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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).
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Cut into 9 large squares or 18 small squares.
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Top with powdered sugar (optional) just before serving.