{"id":31814,"date":"2022-03-31T10:25:35","date_gmt":"2022-03-31T14:25:35","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31814"},"modified":"2025-04-25T09:41:14","modified_gmt":"2025-04-25T13:41:14","slug":"gluten-free-lemon-bars","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-lemon-bars\/","title":{"rendered":"Gluten Free Lemon Bars"},"content":{"rendered":"

These easy gluten free lemon bars are chewy and satisfying, topped with a citrusy frosting. Think \"brownies\", but lemon instead of chocolate!<\/p>\n

\"A<\/p>\n

My gluten-free lemon bars recipe veers off a bit from tradition, as I created it to my own tastes.<\/p>\n

While traditional lemon bars tend to involve a buttery shortbread crust topped with a creamy lemon filling - usually a lemon curd or lemon custard - This is more a matter of ... lemon flavoured brownies, without the chocolate.<\/p>\n

I did contemplate doing a more traditional gluten-free lemon bar recipe - I do have a recipe for a fantastic gluten free shortbread crust - but ultimately THIS was what I wanted in gluten free lemon bars.<\/p>\n

These bars are a lemon lovers dream, one of my favourite lemon desserts ever. They have the best texture - Like a rich, gooey brownie bar - so long as you don\u2019t overcook them.<\/p>\n

So, just keep an eye on the baking. <\/p>\n

The best way to tell when it\u2019s done? When a knife inserted into the middle comes out ALMOST clean - not fully clean - you\u2019re good to go.<\/p>\n

Taking them out when they\u2019re still just a little bit wet looking is the key to making perfect gluten free lemon squares, as they set up a bit more as they cool.<\/p>\n

Truthfully, though? Even if you overbake these, they still taste fantastic, just drier. <\/p>\n

Maybe that\u2019s part of why I find these to be the best gluten-free lemon bars, and one of my favourite lemon recipes in general - even if I screw them up, they\u2019re still great!<\/p>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

Gluten-Free Flour Blend<\/h3>\n

As with all of my recipes, this one uses a few different types of gluten-free flour as individual ingredients, rather than using an all purpose flour mixture.<\/p>\n

Less convenient? Sure, very slightly... but I find the flavour and texture payoff is well worth it, especially when it comes to things like cookies and pastries.\t<\/p>\n

When it comes to this recipe, though, the need to stick exactly to the recipe and not substitute a blend isn\u2019t nearly as important as some. <\/p>\n

You could likely swap the flours out for an all-purpose gluten-free flour without noticing too much of a problem.<\/p>\n

Anyway, I use the following flours in this recipe:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nSweet Rice Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a><\/div>\n

\n

Other Ingredients<\/h3>\n

Aside from the more specialty gf flour type ingredients, you\u2019ll need a few simple ingredients to round out this recipe:<\/p>\n

Fresh Lemons<\/h4>\n

Lemons are used throughout this recipe, both as juice - in the bars and the glaze - and as lemon zest in the bars themselves.
\nI use regular lemons, as I love the tart punch of lemon flavor... but you can use Meyer lemons for a more mild punch. A slap of lemon, maybe?<\/p>\n

Just be sure to use fresh lemon juice, rather than anything from a jar.<\/p>\n

The lemon juice you can buy in a grocery store doesn\u2019t taste right in baking, and besides... you need lemon zest too!\n<\/p><\/div>\n

\n

Sugars<\/h4>\n

This recipe calls for both Granulated sugar (in the bars) and Confectioners \/ Icing \/ Powdered Sugar, in the glaze.<\/p>\n

Everything Else<\/h4>\n

Butter room - This should be room temperature, cold butter won\u2019t whip up right!
\nLarge eggs
\nBaking powder
\nSalt\n<\/p><\/div>\n

\"A<\/p>\n

\n

Equipment<\/h2>\n

Aside from measuring spoons and cups, there are a few other bits of kitchen equipment that you\u2019ll either need for this recipe, or that will make things easier for you.<\/p>\n

Baking Pan<\/h4>\n

You\u2019ll need something to bake this in - an 8\" x 8\" Baking Pan<\/a>. is perfect for the amount of batter.<\/div>\n

\"A<\/p>\n

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Citrus Juicer & Zester<\/h4>\n

You\u2019ll both zest and juice the lemons for this recipe.<\/p>\n

For zesting, I recommend a Microplane zester<\/a>. <\/p>\n

I use one that's kind of a ... triangular box with a handle. Love it, wish I knew where I got it - I've had it for over a decade.<\/p>\n

Any decent microplane will work just fine, though!<\/p>\n

As for juicing... I'll usually use my Cuisinart Pulp Control Juicer<\/a> when I'm doing anything with citrus... but this is only 2 lemons. It seems like overkill, TBH.<\/p>\n

So, I'll usually use my handheld Lemon Squeezer<\/a> to juice it, or my Manual Citrus Juicer with Cup<\/a>, which has been my go-to lately.<\/p>\n

As long as you're using something that does a good job of getting the juice out, you can use whatever you want!\n<\/p><\/div>\n

\n

Offset Spatula<\/h4>\n

This is more of a nicety than a requirement, but it\u2019s nice to have an Offset Spatula<\/a> on hand for spreading the glaze. I like to have a few different sizes, for different applications. <\/p>\n

A smallish or medium sized one would be perfect for this recipe, a larger one could be unwieldy to work with, in a small pan like you\u2019ll be using.<\/p><\/div>\n

\"A<\/p>\n

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How to Make Chewy Gluten-Free Lemon Bars<\/h2>\n

The full recipe follows at the end of this post. This is a pictorial overview with additional tips and information<\/i><\/p>\n

Make the Lemon Bars<\/h4>\n

Preheat oven temperature to 350 F (180 C). Grease an 8\"x 8\" square cake pan with vegetable shortening or baking spray.<\/p>\n

For easy removal of the bars, I like to line the baking pan with parchment paper, after spraying with pan spray. <\/p><\/div>\n

The spray helps the parchment paper to stick to the edges of the pan, making pouring and spreading the batter much easier than it could be!<\/p>\n

In a large bowl - I like to use a stand mixer set up with a paddle attachment - cream together butter and sugar until pale and fluffy. <\/p>\n

Add eggs, lemon juice and lemon zest, continue to beat until well incorporated and smooth.<\/p><\/div>\n

\"A<\/p>\n

In a separate, medium bowl, whisk together flours, baking powder, xanthan gum and salt. Add this dry mix to the wet ingredients, stir gently until everything is well distributed.<\/p>\n

Transfer batter to prepared baking pan, spreading evenly.<\/p>\n

Bake for 20-25 minutes, or until set in the middle and lightly golden brown around the edges. Do not over cook!<\/p>\n

\"A<\/p>\n

For best results, alllow bars to cool completely to room temperature before making the glaze. Placing the pan on a wire rack to allow air to circulate under it will help it cool.<\/p><\/div>\n

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Glaze the Bars<\/h4>\n

Whisk together lemon juice, salt, and icing sugar until smooth. <\/p>\n

Use a spatula, offset spatula, or back of a spoon to spread the desired amount of glaze over the cooled bars in an even layer.<\/p>\n

Allow the glaze to set up before using a sharp knife to cut them into bars. <\/p><\/div>\n

\"A<\/p>\n

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Storing Leftover Bars<\/h4>\n

Any bars that aren\u2019t being served in a day or two can be covered with plastic wrap - or transferred to an airtight container - and chilled. <\/p>\n

They\u2019ll taste best when allowed to warm up to room temperature before serving.<\/p><\/div>\n

\n

More Gluten-Free Dessert Recipes!<\/h2>\n

Looking for even more fantastic gluten free recipes for desserts that *everyone* will love? Look no further, here are a few of my favorite recipes!<\/p>\n

Cherry Cheesecake Fluff Salad<\/a>
\nChocolate Fondue<\/a>
\nChocolate Peanut Butter Confetti Squares<\/a>
\nDeviled Strawberries<\/a>
\nEasy Gluten Free Brownies<\/a>
\n Gluten-Free Brandied Apple Crisp <\/a>
\n Gluten Free Butter Tart Bars <\/a>
\n Gluten-Free Buttertarts <\/a>
\n Gluten-Free Doughnut Holes<\/a>
\n Gluten-Free Earl Grey Pie <\/a>
\n Gluten-Free Fruitcake <\/a>
\n Gluten-Free Maple Pumpkin Pie <\/a>
\n Gluten-Free Nanaimo Bar Brownies <\/a>
\n Gluten-Free Puffed Rice Bars <\/a>
\n Gluten-Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten-Free Raspberry Bars<\/a>
\nGluten Free Rocky Road Brownies<\/a>
\n Gluten-Free Schmoo Torte <\/a>
\nGluten Free Sticky Toffee Pudding<\/a>
\nPina Colada Fluff<\/a><\/p>\n

Also, be sure to check out our collection of Gluten Free Cookie Recipes!<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star review and a comment!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Lemon Bars<\/h2>\n
<\/div>\n
These easy gluten free lemon bars are chewy and satisfying, topped with a citrusy frosting. Think "brownies", but lemon instead of chocolate!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Bars<\/span><\/span><\/div>\n
Calories: <\/span>267<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>