A Lemon Bar Everyone Can Enjoy

My sister was diagnosed with celiac disease years ago, and I promised her she would never have to sit out dessert again.

Learn more about DanyRecipes and why I love baking with care for every guest. These gluten free lemon bars use a tender buttery crust and a classic tangy custard, so nobody can tell what is missing.

Why These Bars Taste Just Like the Classic

A blend of gluten free flour and a little cornstarch gives the crust the same crumbly shortbread bite as the traditional version. The filling needs very little flour, so it bakes into the same smooth, bright custard you know and love.

This lemon bars recipe fits a standard 9×13 pan and makes a generous batch for sharing. It is one of my favorite lemon desserts for mixed company, and it sits near my chewy thumbprint lemon curd cookies on a dessert table, though you should check that those cookies suit your guests’ diets.

Gluten Free Pantry Ingredients

For the crust:

• 2 cups gluten free 1 to 1 baking flour (with xanthan gum included)
• 1/2 cup powdered sugar, plus extra for dusting
• 2 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 teaspoon vanilla extract

For the lemon filling:

• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2/3 cup fresh lemon juice (about 4 lemons), strained
• 2 tablespoons lemon zest, finely grated
• 3 tablespoons gluten free 1 to 1 baking flour
• Pinch of salt

Easy Steps to Gluten Free Bars

STEP 1

Heat the oven to 350°F and line a 9×13 pan with parchment, leaving an overhang on two sides.

STEP 2

Whisk the flour, powdered sugar, cornstarch, and salt, then cut in the cold butter and vanilla until soft, damp crumbs form.

STEP 3

Press the dough firmly into the pan and bake for 18 to 20 minutes until lightly golden at the edges.

STEP 4

Whisk the sugar, eggs, lemon juice, zest, flour, and salt until completely smooth.

STEP 5

Pour the filling over the warm crust and bake for 22 to 26 minutes until the center barely wobbles.

STEP 6

Cool on a rack, chill for at least 3 hours, then dust with powdered sugar and slice into squares.

Serving Ideas and Easy Twists

• Serve chilled with fresh raspberries or blueberries.
• Add a spoonful of whipped cream on the side.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch, keeping in mind those cookies contain gluten.
• Press a little finely grated zest into the powdered sugar for a brighter dusting.
• Cut into small squares and wrap in parchment for gifting.

Gluten Free Lemon Bars

These gluten free lemon bars feature a tender, buttery shortbread crust and a classic tangy lemon custard filling. Made with gluten free flour and cornstarch, they deliver all the delicious flavor and texture of traditional lemon bars. Perfect for sharing, these bright and refreshing dessert bars are ideal for gatherings and guests with gluten sensitivities.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 44 minutes mins

Chilling Time 3 hours hrs

Total Time 4 hours hrs 7 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Gluten Free Shortbread Crust

• 2 cups gluten free 1 to 1 baking flour with xanthan gum included
• 1/2 cup powdered sugar plus extra for dusting
• 2 tbsp cornstarch
• 1/4 tsp fine salt
• 1 cup unsalted butter 2 sticks, cold and cubed
• 1 tsp vanilla extract

Lemon Custard Filling

• 2 cups granulated sugar
• 4 large eggs at room temperature
• 2/3 cup fresh lemon juice about 4 lemons, strained
• 2 tbsp lemon zest finely grated
• 3 tbsp gluten free 1 to 1 baking flour
• 1 pinch salt

Equipment

• 9×13-inch Baking Pan
• Parchment paper
• Mixing bowls
• Whisk
• Pastry Cutter
• Oven
• Cooling Rack

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Whisk together the gluten free flour, powdered sugar, cornstarch, and salt. Add the cold cubed butter and vanilla extract, then cut the butter into the dry ingredients until soft, damp crumbs form.
3. Press the crust mixture firmly and evenly into the prepared baking pan. Bake for 18 to 20 minutes, until the edges are lightly golden.
4. While the crust bakes, whisk together the granulated sugar, eggs, fresh lemon juice, lemon zest, gluten free flour, and salt until completely smooth.
5. Pour the lemon filling over the warm baked crust. Return the pan to the oven and bake for 22 to 26 minutes, until the center barely wobbles when gently nudged.
6. Transfer the pan to a cooling rack and let cool. Refrigerate for at least 3 hours until fully set. Dust with powdered sugar before slicing into squares.

Notes

For the best results, choose a gluten free flour blend that contains xanthan gum. Let the pressed crust rest for 10 minutes before baking to help the flour hydrate. Check all ingredient labels for gluten and use clean utensils, equipment, and work surfaces to prevent cross contact when baking for someone with celiac disease.

Serve chilled with fresh raspberries, blueberries, or whipped cream. You can also add finely grated lemon zest to the powdered sugar for extra citrus flavor.

Store covered in the refrigerator for up to 4 days, placing parchment paper between layers. Freeze without powdered sugar for up to 2 months.

For an alternative crust, use 2 cups almond flour and 1/4 cup melted butter for a nuttier, denser texture. Allow the bars to chill thoroughly before slicing.

Pro Tips

• Choose a blend that lists xanthan gum, since it helps the crust hold together.
• Let the pressed dough rest for 10 minutes before baking so the flour hydrates.
• Check every label, since some powdered sugar and vanilla can contain gluten.
• Pull the pan when the center still wobbles, since it firms up as it chills.
• Chill for a full 3 hours so the bars slice cleanly.
• Use a clean knife and clean pan if you are baking for someone with celiac disease, to avoid cross contact.

FAQs

Are these bars safe for celiac disease?
They are when you use certified gluten free flour and check every ingredient label. Keep your tools and surfaces free of regular flour to avoid cross contact.

Can I use almond flour for the crust?
Yes, swap in 2 cups of almond flour plus 1/4 cup melted butter for a nuttier, denser crust. Press it firmly so it holds together.

How should I store the bars?
Cover and refrigerate for up to 4 days, with parchment between layers. Freeze undusted bars for up to 2 months.

Why is my crust gritty?
Some gluten free flours need time to hydrate. Let the dough rest before baking and choose a finely milled blend.

Why is my filling runny?
It likely needed a few more minutes in the oven or a longer chill. The center should barely wobble when you nudge the pan.

Sweet for Every Table

A great dessert should welcome everyone who sits down to eat. I hope these bars bring a little extra comfort to your next gathering. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

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