Recipes

Gluten-Free Lemon Bars

It’s been so gloomy and rainy in Seattle, these gluten-free and dairy-free Lemon Bars were the perfect treat to brighten things up! They have a crispy shortbread crust and tart lemony filling.

Here’s everything you’ll need in the kitchen to get started on this citrusy treat:

  • Gluten-free flour
  • Sugar
  • Salt
  • Dairy-free butter
  • 5 eggs
  • 3 lemons
  • Vanilla extract

You can pin this recipe for later here.


Gluten-Free Lemon Bars

Course Dessert
Servings 18 squares

Ingredients
  

Crust

  • 2 ¼ cups gluten-free flour
  • cup sugar
  • 1 tsp salt
  • 1 cup dairy-free butter

Lemon Filling

  • 4 large eggs
  • 1 egg yolk
  • 1 cup sugar
  • cup gluten-free flour
  • cup lemon juice
  • 1 tsp vanilla extract

Instructions
 

  • Line a 13×9 inch baking dish with parchment paper with some parchment paper over hanging on the long edge of the dish. Preheat oven to 350 degrees.
  • In a large bowl whisk together flour, sugar and salt.
  • Cut the cold butter into cubes. Put the cubes of butter into the flour mixture. Smoosh the flour and butter together between your thumbs and fingers until the butter is coated with flour and broken into the flat butter pieces, between the sizes of smooshed almonds and peas.
  • Pour the crust into your prepared baking dish, press it down firmly it into an even layer with your fingers, and place in the oven. Bake for 20-25 minutes. The crust is ready when it looks dry and is slightly golden at the edges.
  • While crust bakes, whisk together the eggs, yolk, and sugar in a medium bowl. Whisk in the flour until you no longer see clumps. Whisk in the lemon juice and vanilla.
  • When the crust has finished baking, remove it from the oven and pour the lemon filling over the warm crust. Return to the oven. Bake for 12 minutes in a glass pan or 10 minutes in a metal pan. The filling is ready when it doesn’t jiggle and has lots of little bubbles on top. All ovens are different, so start checking 2 minutes before you think it’s ready. Don’t over-bake it, or the filling will be spongy.
  • Remove from oven and let cool for 1 hour, uncovered, either on the counter or in the refrigerator. Use the parchment sling to lift the bars onto a cutting board. Cut into squares and dust with powdered sugar.

Notes

Lightly adapted to be gluten and dairy free from Simply Recipes.
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