Gluten Free Lemon Bars

Bright, tangy, and dusted with a snow of powdered sugar, these lemon bars deliver everything you want from the classic dessert — silky citrus filling, a buttery shortbread-style base, and clean, sharp lemon flavor from both fresh juice and zest. The crust comes together with almond flour and tapioca starch instead of all-purpose flour, and it bakes up golden and firm enough to hold that glossy filling without crumbling. Tapioca starch does double duty in the filling too, giving it that perfectly sliceable, custard-like set that traditional recipes achieve with wheat flour. The result is genuinely indistinguishable from the original — no gummy texture, no off flavors, just a clean, bright bar that holds its shape beautifully when cut into 16 squares. This is the kind of recipe that travels well to potlucks and dinner parties, where nobody needs to know it was made any differently than the version they grew up eating. A proper chill in the fridge is the secret to clean slices, so resist the urge to cut early and let the cold do its work.

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