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These Gluten Free Lemon Bars are the same recipe my family has been making for over 50 years. I made a few changes to make it gluten free, and they are just as delicious as the original recipe.
Let me tell you NO ONE will know these are gluten free unless you tell them. They are amazing and pack a powerful lemon punch, just the way a lemon bar should. Not too sweet and not too tart.
The gluten free people in your life are going to love you for this one. They may even get down and bow before you. They are that good.
Ingredients Needed
- Lemons, zest and juice
- Gluten Free Flour Mix, I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Xanthan Gum
- Sugar, granulated and powdered sugar
- Butter
- Eggs
- Heavy Cream
- Salt
How To Make Gluten Free Lemon Bars
- Prepare your 8×8 baking pan by taking 2 sheets of foil and folding them so they are 8 inches wide. Lay them in pan perpendicular to each other. Push flil into corners and up sides and then spray with cooking spray.
- Mix together flour, sugar, salt and xanthan gum for a few seconds to incorporate.
- Add in sliced butter, one piece at a time and blend until butter is evenly distributed and mixture is fine crumbs.
- Pour into prepared pan and using the bottom of a measuring cup press mixture into pan.
- Bake at 350 degrees until crust just begin to turn brown around the edges, about 25-30 minutes. Rotate pan halfway through baking.
- Cool 30 minutes before adding filling.
- Mix together eggs and yolks in a saucepan.
- Add in sugar and stir to combine.
- Add in lemon zest and juice.
- Place saucepan over medium heat and add in butter. Stir until mixture thickens slightly, about 5 minutes.
- Strain mixture and add in cream.
- Pour filling over cooled crust.
- Bake at 350 degrees F until the center is slightly jiggly, about 15-20 minutes. Rotate pan halfway through baking.
- Let bars cool completely before cutting, about 2 hours.
- Lift bars out of pan using the foil, dust with powdered sugar and cut into bars.
Tips from leigh Anne
- If you can’t find Bob’s Red Mill Gluten Free 1 to 1 Baking Flour try my Gluten Free Flour Mix. Â
- After cooking the lemon mixture on the stovetop, make sure to pour it through a fine mesh strainer to remove any lumps. This helps give you perfectly smooth lemon bars.
Check out more of my favorite gluten free recipes:
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Gluten Free Lemon Bars
My favorite lemon bar recipe made gluten free.
Prep:25 minutes
Cook:50 minutes
Total:1 hour 15 minutes
Ingredients
- 1 1/3 C gluten free flour mix I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/3 C sugar
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/2 C butter cut into pieces and softened
Lemon Filling
- 2 large eggs
- 7 egg yolks
- 1 C sugar plus 2 Tbsp
- 1/4 C lemon zest
- 2/3 C lemon juice about 4 lemons
- 4 Tbsp butter cut into 4 pieces
- 3 Tbsp heavy cream
- Powdered Sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Make a foil sling for your 8 x 8 inch pan.
- Take 2 long sheets of foil and fold them so they are 8 inches wide. Lay them in pan perpendicular to each other.
- Push foil into corners and up sides of pan.
- Spray with cooking spray.
Crust
- In your mixer with the paddle mix together flour, sugar, salt and xanthan gum for a few seconds to incorporate.
- Add in butter, one piece at a time and blend until butter is evenly distributed and mixture is fine crumbs.
- Pour into prepared pan and using the bottom of a measuring cup press mixture into pan.
- Bake for 25-30 minutes and turn pan halfway through baking.Crust should just begin to turn brown around the edges.
- Cool 30 minutes before adding filling.
Filling
- Mix together eggs and yolks in a saucepan.
- Add in sugar and stir to combine.
- Add in lemon zest and juice.
- Add in butter and over medium heat stir until mixture thickens slightly, about 5 minutes.
- Strain mixture and add in cream.
- Pour filling over cooled crust.
- Bake filling until it the center is slightly jiggly, about 15-20 minutes. Rotate pan halfway through baking.
- Let bars cool completely before cutting, about 2 hours.
- Using the foil lift bars out of pan, dust with powdered sugar and cut into bars.
Nutrition Facts:
Calories: 220kcal (11%) Carbohydrates: 25g (8%) Protein: 3g (6%) Fat: 13g (20%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 133mg (44%) Sodium: 126mg (5%) Potassium: 34mg (1%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 451IU (9%) Vitamin C: 6mg (7%) Calcium: 27mg (3%) Iron: 1mg (6%)
Bonnie Matthews says
The BRM flour has xgum in it. Do you add more?
Meghan says
I was curious if you know if these would freeze well. these look like a lovely addition to our dessert table but I don’t think I’ll have time to bake the day before or of the party. I love your recipes!