Print

Gluten-Free Lemon Bars with Shortbread Crust

A close-up of a square of bright yellow Gluten-Free Lemon Bars with Shortbread Crust, dusted heavily with powdered sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for classic, tart lemon bars featuring a rich, buttery gluten-free shortbread crust that holds together well.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup gluten-free all-purpose flour blend
  • 1/2 teaspoon baking powder (ensure it is gluten-free)
  • 1/2 cup fresh lemon juice (about 3 large lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the crust: In a medium bowl, cream the softened butter and 1/2 cup sugar until light and fluffy. Mix in the 2 cups of gluten-free flour blend and salt until just combined into a crumbly dough.
  3. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 18 to 20 minutes, or until the edges are lightly golden.
  4. While the crust bakes, prepare the filling: In a separate bowl, whisk together the 4 eggs, 1 1/2 cups sugar, 1/4 cup gluten-free flour blend, and baking powder until smooth.
  5. Stir in the fresh lemon juice and lemon zest. Mix until fully incorporated.
  6. Pour the lemon filling evenly over the hot, partially baked crust.
  7. Return the pan to the oven and bake for an additional 20 to 25 minutes. The filling should be set around the edges but still have a slight jiggle in the center.
  8. Remove from the oven and let the bars cool completely in the pan on a wire rack. This setting process takes several hours, or chill for 2 hours.
  9. Once fully cooled, lift the bars out of the pan using the parchment overhang. Cut into squares. Dust generously with powdered sugar before serving.

Notes

  • For the best shortbread texture, use a gluten-free flour blend that contains a mix of rice flours and starches, and includes xanthan gum.
  • If your blend does not contain xanthan gum, add 1 teaspoon to the crust ingredients.
  • Do not overbake the filling, as this can lead to a rubbery texture.
  • Chill the bars completely before cutting for clean slices.

Nutrition

Find it online: https://hungryhearld.com/gluten-free-lemon-bars-with-shortbread-crust/