Desserts
Gluten-Free Lemon Bars
A gluten-free shortbread-style base with an egg-and-lemon topping.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 2 hr
- Total
- 3 hr 5 min
- Makes
- 16 bars
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 16 bars
You’ll Need
- 9x13-inch baking dish
- Parchment paper
- Two mixing bowls
- Pastry cutter
- Whisk
- Wire rack
- Instant-read food thermometer
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, letting some hang over the edges for easy removal.
Make the Shortbread Crust
In a medium bowl, whisk together the gluten-free flour, the half-cup of sugar for the crust, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Press and Bake the Crust
Press the mixture firmly into the bottom of the prepared pan. Bake for 18-22 minutes, or until the edges are just turning golden. Remove from oven and let cool slightly.
Prepare the Lemon Filling
In a separate bowl, whisk together the eggs, the one and a half cups of sugar for the filling, lemon juice, lemon zest, and cornstarch until fully combined and smooth.
Bake with Filling
Pour the lemon filling evenly over the warm crust. Return to the oven and bake for 20-25 minutes more, or until the filling is set and no longer wobbles in the center. Check the egg filling reaches 160°F with a food thermometer.
Cool and Chill
Cool on a rack, then refrigerate within two hours after baking, or one hour above 90°F. Do not leave the egg filling out indefinitely. Chill for at least two hours before cutting.
Slice and Serve
Use the parchment edges to lift the bars out of the pan. Dust with powdered sugar, slice into 16 squares, and enjoy!
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Measure the lemon juice directly; fruit size does not guarantee the required two-thirds cup. The crust uses half a cup of sugar and the filling uses one and a half cups. Allow cooling plus at least two hours of chilling.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Keep the bars covered in the refrigerator because of the egg filling, and use within 3 to 4 days. Dust with powdered sugar just before serving; it dissolves into the filling in storage.
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