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Overhead view of lemon bars on parchment on a light surface.

Gluten Free Lemon Bars

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  • Author: Sabrina Russo
  • Total Time: 1 hour 15 minutes
  • Yield: 16 bars 1x
  • Diet: Gluten Free


With only 30 minutes of prep time, you can have these Gluten Free Lemon Bars baking in the oven. They’re easy to make and don’t require many ingredients.




  • 1 cup gluten free all-purpose flour (with xanthan gum)
  • ¼ cup powdered sugar
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • ½ tsp kosher salt (¼ tsp, heaping fine salt)
  • 1 stick (8 tbsp) cold, unsalted butter, cut into cubes


  • 2 large eggs, plus 3 egg yolks
  • 1 cup granulated sugar
  • 2/cup lemon juice (3-5 lemons)
  • ¼ cup gluten free all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp kosher salt (pinch of fine salt)


  1. Prep pan and oven: Grease an 8-inch square pan, line with parchment paper overlapping the edges of the pan. Grease parchment paper. Preheat oven to 350F.
  2. Make crust: Whisk together flour, sugars, zest and salt in a large bowl. Using your hands, gently toss the cubed butter into the flour mix to coat. Using your thumb and pointer finger, pinch and rub the butter into the flour mixture until coarse crumbs form. The dough should stick together when pinched.
  3. Pre-bake crust: Gently press crust mixture into an even layer in prepared pan. The mixture might look dry and loose at first, but should stick together when pressed. Place on center rack of oven and bake for 20-25 minutes or until lightly golden. Allow to cool slightly and reduce oven to 325°F.
  4. Make filling: Beat together eggs, yolks and sugar until pale and creamy, about 3-5 minutes. This can be done with a whisk by hand, or in a stand mixer fitted with a paddle attachment on medium speed. Whisk in lemon juice. Sift in flour, baking powder and salt, and mix until just combined.
  5. Bake: Bake on center rack of oven for approximately 20-30 minutes or until filling is just set with a slight jiggle.
  6. Chill & serve: Allow to cool to room temperature on a wire rack. Chill completely in refrigerator. Lift parchment to remove from pan. Peel away parchment and cut into 16 squares. Dust with powdered sugar before serving. Enjoy.


You can store the lemon squares in an airtight container in the fridge for up to a week

You can also freeze the lemon squares for up to 3 months. Individually wrap them in plastic wrap and place in a freezer bag. Defrost them in the fridge the night before you plan to eat them.

You can also make this recipe using regular, all-purpose flour. Use the exact same amount of regular flour in place of the gluten free flour.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 bar
  • Calories: 170
  • Sugar: 16g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 73mg