Gluten-Free Lemon Bars

These bright and tangy lemon bars deliver the classic sweet tart treat you crave but with a buttery gluten-free crust that melts in your mouth. Perfect after a big meal or for a cheerful afternoon tea spread these bars always seem to disappear fast whenever I make them for friends or family

The first time I baked these was during spring break and we sat on the porch enjoying each square in the sunshine They have since become my most requested gluten-free dessert at family gatherings

Ingredients

• Gluten-free all-purpose flour blend with xanthan gum: Ensures structure in the crust and filling A good quality blend creates a delicate not gritty texture
• Almond flour: Brings soft crumb and rich flavor Choose super-fine almond flour for best results
• Granulated sugar: For balanced sweetness
• Fine sea salt: Just a pinch sharpens the flavors
• Unsalted butter cold and cubed: Helps create a crisp shortbread base Use European-style for richer results
• Large eggs: Key to a smooth silky lemon layer Make sure they are fresh
• Fresh lemon juice and zest: Choose unwaxed lemons for brightness Fresh juice makes all the difference here
• Powdered sugar for dusting: Optional but adds a pretty finish Sift before sprinkling for a fine look

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line an eight by eight inch square baking pan with parchment leaving extra on the sides so you can lift the bars out easily later

Mix the Crust:

Whisk together gluten-free flour almond flour sugar and salt in a bowl Add the cold cubed butter Use your fingers or a pastry blender to work the butter in squeezing gently until it resembles crumbly wet sand This step helps each bite melt on the tongue

Press and Bake the Crust:

Pour the crust mixture into your pan Spread it out and press down firmly with your hands or a measuring cup to make a flat even layer Bake for fifteen to eighteen minutes The top should look pale golden with light browning on the edges

Whisk the Lemon Filling:

In a clean bowl stir the granulated sugar and gluten-free flour together to prevent lumps Whisk in the eggs lemon juice lemon zest and salt until everything is smooth and silky Avoid over beating which can add too much air

Pour Filling over Hot Crust:

Right as the crust comes out of the oven pour the lemon filling over it Pouring the filling onto the hot base helps it set without separating

Bake Until Set:

Bake for another eighteen to twenty minutes The center should look set but still jiggle a little in the middle when you gently shake the pan

Cool and Chill Before Slicing:

Let the bars cool fully in the pan first then move the whole pan to the fridge for at least two hours This firming step makes cutting clean squares easy

Dust with Powdered Sugar:

Once chilled lift the bars out with the parchment paper Lay on a board and dust everything evenly with powdered sugar Slice into squares and serve cool or at room temperature

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My favorite thing is how the almond flour turns the crust almost buttery without gluten I remember my niece grinning with powdered sugar all over her face after her first bite I knew then these bars were here to stay

Storage Tips

For best flavor and texture keep lemon bars covered in the refrigerator in an airtight container They stay fresh for up to four days If stacking place parchment between layers to prevent sticking You can also freeze individual squares wrap tightly for a month and thaw in the fridge overnight

Ingredient Substitutions

You can swap regular butter for vegan or dairy-free butter sticks for a dairy-free version Just ensure your alternative is cold so the crust is still crisp Oat flour can substitute for almond flour if you have a nut allergy but the flavor will change a bit You can also adjust lemon juice to taste for more or less tang

Serving Suggestions

These bars look beautiful as part of a brunch or on a dessert tray Serve with a few fresh berries on the side or a swirl of whipped cream If you want extra elegance top each bar with a little twist of lemon zest or an edible flower

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Recipe FAQs

→ How do I know when the lemon bars are done baking?

The lemon filling should be set but still slightly jiggly in the center when gently shaken. Avoid overbaking for a smooth, creamy texture.

→ Can I make these bars dairy-free?

Yes, simply replace the unsalted butter with your favorite vegan butter alternative for a dairy-free version.

→ Why use both almond flour and gluten-free flour in the crust?

Almond flour adds richness and a tender crumb, while gluten-free flour provides structure and the classic shortbread texture.

→ Is fresh lemon juice necessary for the filling?

Fresh lemon juice yields the brightest flavor, though bottled can be used in a pinch. Zest adds extra aroma and punch.

→ How should I store leftover lemon bars?

Keep bars covered in the refrigerator for up to four days to maintain their freshness and texture. Serve chilled or at room temperature.

→ Can I freeze gluten-free lemon bars?

Yes, wrap bars individually and freeze. Thaw in the refrigerator before serving for best results.