Gluten Free Easy Lemon Bars

Total time3 hr

Prep time15 min

Cook time45 min

Bright, sunny, and impossibly easy to fall for, these lemon bars deliver a buttery, shortbread-style base topped with a silky, tart-sweet filling that sets up perfectly every time. Fresh lemon juice and zest give the top layer that vivid citrus punch, balanced against a generous amount of sugar so every bite lands somewhere between tangy and sweet. The crust presses in firmly and bakes to a lightly golden finish, giving the filling a sturdy, crisp base to set on once it comes together with eggs and a touch of sugar. A slow chill in the fridge is what locks in that clean, sliceable texture, so resist the urge to cut in early. Finished with a dusting of powdered sugar and sliced into neat squares, this is a genuinely solid choice for a gluten free dessert table. It travels well, holds its shape at room temperature, and disappears fast at potlucks, picnics, or anywhere citrus desserts are welcome.

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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
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes

For the filling

4 large eggs
1 ½ cups granulated sugar
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.
¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)

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 so you can lift the bars out later.
2
In a large bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the cold butter cubes and use your fingertips to press and rub the butter into the flour until the mixture resembles coarse, damp sand with no dry patches remaining — it should clump when squeezed.

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