Gluten Free Lemon Bars with Powdered Sugar

Total time3 hr 5 min

Prep time20 min

Cook time45 min

Gluten Free Lemon Bars with Powdered Sugar

Bright lemon juice and zest meet a rich, buttery-crisp base in these classic bar cookies, with a filling that bakes up glossy, tangy, and perfectly set. The crust presses in tight and golden before the custardy lemon layer goes on top, baking together into that signature firm-yet-tender square. A generous dusting of powdered sugar finishes each piece with just the right touch of sweetness against all that pucker-worthy citrus. They chill up firm enough to slice into clean, sixteen-square portions, making them an easy make-ahead treat for potlucks or afternoon snacking. This one's a genuinely solid pick for a gluten free dessert spread, delivering all the tart, buttery satisfaction of the original without missing a beat.

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Ingredients

16 servings

For the crust

1 cup 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.
¼ cup powdered sugar
¼ tsp salt
½ cup (1 stick) 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.
⅔ cup fresh lemon juice (from about 4 lemons)
1 tbsp lemon zest (from about 2 lemons)

For serving

2–3 tbsp powdered sugar, for dusting

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a mixing bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse, damp sand with no dry flour remaining.

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