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
Preheat oven to 350 degrees.
Grease 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.