Description
These Gluten-Free Lemon Bars feature a crisp, buttery crust and a tangy lemon filling that is both refreshing and satisfying. Perfectly balanced between sweet and tart, they make an ideal dessert or snack for anyone following a gluten-free diet or simply craving a bright citrus treat.
Ingredients
Scale
Crust
- 1 cup gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
Filling
- 2 large eggs
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 teaspoon baking powder
For Dusting
- Powdered sugar (optional)
Instructions
- Prepare the oven and pan. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of the bars.
- Make the crust. In a medium mixing bowl, combine the gluten-free flour, 1/2 cup granulated sugar, powdered sugar, and salt. Add the softened unsalted butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust. Place the crust in the preheated oven and bake for about 15-18 minutes, or until the edges turn lightly golden. Remove from the oven and let it cool slightly.
- Prepare the filling. In a separate bowl, whisk together the eggs, 1 cup granulated sugar, lemon zest, lemon juice, and baking powder until smooth and well combined.
- Pour the filling over the crust. Carefully pour the lemon mixture over the slightly cooled crust, spreading it evenly.
- Bake the bars. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and does not jiggle when the pan is gently shaken.
- Cool and chill. Remove the lemon bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to firm up for easier slicing.
- Slice and serve. Use the parchment overhang to lift the bars from the pan. Slice into squares and dust with powdered sugar if desired before serving.
Notes
- For best results, use a gluten-free all-purpose flour blend that includes xanthan gum or guar gum to help bind the crust.
- If fresh lemons are not available, use bottled lemon juice but fresh zest for best flavor.
- Bars can be stored in an airtight container in the refrigerator up to 4 days.
- Letting the bars chill completely before cutting prevents the filling from cracking or crumbling.
