Gluten Free Dairy Free Lemon Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

These bars deliver that perfect sweet-tart balance: a buttery-tasting, sandy-textured crust pressed firm and golden, topped with a glossy, deeply lemony filling that sets up rich and smooth. Fresh lemon zest and juice do all the heavy lifting in the curd, giving it that bright, pucker-worthy flavor and silky texture once it's chilled firm. The crust comes together simply by hand and bakes into a sturdy, crumbly base that holds its shape under the slab of curd. A quick pass through a fine-mesh sieve keeps the filling ultra-smooth before it goes back in the oven to set with just the faintest wobble. Once chilled and sliced into neat squares with a dusting of powdered sugar, they're a clean, refreshing treat — and a solid pick for a gluten free dessert spread.

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup powdered sugar
¼ tsp salt
¾ cup refined coconut oil, solid but scoopable (not melted)
1 tsp vanilla extract

For the filling

4 large eggs
2 large egg yolks
1 ½ cups granulated sugar
1 tbsp lemon zest (from about 3 lemons)
¾ cup fresh lemon juice (from about 4–5 lemons)
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
2
In a large mixing bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the solid coconut oil and vanilla extract, then use your fingertips to work the oil into the flour mixture until it resembles coarse, damp sand and holds together when pressed — about 2 minutes. Press the mixture evenly into the bottom of the prepared pan in a firm, compact layer.

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