Celebrate spring with these luscious Gluten Free Lemon Bars! Made on a buttery almond flour shortbread crust, with the most perfect sweet-tart creamy lemon filling. I think you’ll agree that gluten-free or not, these are the best lemon bars!
Looking for a delicious and gluten-free dessert option? These gluten-free lemon bars are the perfect treat! Bursting with tangy and sweet flavors, these bars are easy to make and will delight your taste buds. Whether you have gluten sensitivities or are simply looking for a mindful dessert option, this recipe is a must-try. In this blog post, we’ll show you how to make these delicious gluten-free lemon bars step-by-step. So, grab your ingredients and let’s get baking!
Lemon lover? Me too! Also, try this Lemon Cheesecake!
Easy Lemon Bars – A Perfect Spring Dessert!
The perfect sweet treats for any occasion, these Gluten Free Lemon Bars are my favorite thing to make in the spring.
A buttery, gluten-free shortbread crust is the perfect complement to the sweet-tart lemon curd topping. If you’re a lemon meringue pie fan, these bars are a way to enjoy those flavors in cookie form!
You’ll agree this gluten-free lemon bar recipe is a keeper! The bars are easy to make, easy to store, and loved by all.
Whip up a batch of these easy lemon bars for a (surprisingly mindful!) spring dessert!
What You’ll Need
Almond Flour Shortbread Crust
- Almond Flour (use a fine blanched almond flour)
- Arrowroot Powder (organic corn starch or tapioca are good subs!)
- Pastured Butter (look for grass-fed. Melted coconut oil works for paleo or dairy free lemon bars.)
- Maple Syrup (maple syrup is a great alternative to granulated sugar! Because it’s less processed, it has trace minerals. It’s also sweeter than table sugar, meaning you can use less and still end up with sweet lemon bars!).
- Egg (pastured eggs are recommended)
- Sea Salt
Lemon Curd
- Fresh Lemon Juice and Lemon Zest (squeezed from fresh lemons make the best-tasting bars!)
- Maple Syrup
- Egg Yolks & Whole Eggs (use pastured eggs for a more mindful dessert!)
- Pastured Butter (or grass-fed)
I baked these Gluten-Free Lemon Bars in my Sharp European Convection Oven.
It’s an appliance I rely on for so many things! It’s even baking meaning even delicate desserts, like these almond flour lemon bars, come out perfect every time.
The range of cooking modes and the built-in timer help me customize my recipes for the perfect results!
How to Make Gluten-Free Lemon Bars
Step 1: Preheat oven to 350º F. Line a 9×9 square pan with parchment paper, and set aside.
Step 2: In a large bowl, combine almond flour, salt, and arrowroot powder. Stir to combine.
Step 3: In a small bowl, whisk together melted butter, egg, and maple syrup.
Step 4: Add the wet ingredients into the bowl with the dry ingredients, and stir to form a dough.
Step 5: Press the dough into the prepared pan.
Step 6: Bake the shortbread crust for 22 minutes, until the top is lightly golden brown.
Step 7: In a double boiler (or use a glass bowl on top of a saucepan), add cold butter in the bowl to melt.
Step 8: Add the lemon juice, lemon zest, maple syrup, egg yolks, and whole eggs, and whisk while heating the mixture. As the mixture gets warmer, whisk more consistently to keep the eggs smooth while they cook. Continue warming the mixture while whisking until it comes to 160º F, or until the mixture is thickened enough to leave a trail when you run a spoon through it.
For the best texture, be sure to carefully watch the temperature of your egg and lemon mixture. The eggs will start to cook at about 130º F, so you’ll need to whisk more frequently once it reaches that temperature.
The bars will crack if the egg mixture is overcooked. The egg mixture needs to start cooking and thicken on the stovetop, then will finish cooking and solidify when baked for 10-12 minutes.
Step 9: Add the lemon mixture onto the crust in an even layer. Add the baking pan back into the preheated oven for another 12 minutes.
Step 10: Allow the gluten-free lemon bars to fully cool prior to slicing.
If desired, sprinkle with powdered sugar. I use powdered monk fruit sweetener!
FAQ and Variations on Lemon Squares
How to Store Leftover Lemon Bars
Leftover lemon bars can be refrigerated for up to 7 days and packed in an airtight container or with the baking pan wrapped tightly in aluminum foil or plastic wrap.
Because of the egg mixture, the bars do need refrigerated and should not be stored at room temperature.
Can I freeze gluten-free lemon squares?
This gluten-free lemon squares recipe freezes beautifully! Wrap them in plastic and seal them in an airtight container, and freeze them for up to 3 months (or longer!). When ready to serve, allow them to thaw overnight in the refrigerator.
Gluten Free Dairy Free Lemon Bars (A Simple Paleo Lemon Bars Adaptation)
These bars are easily made dairy free by subbing coconut oil or a plant-based or vegan butter for the butter in both the shortbread crust and the lemon curd. The recipe stays the same otherwise!
Are Lemon Bars Gluten Free?
Traditional lemon bars are not gluten-free. The crust is typically made with wheat flour. The lemon curd is generally always gluten-free, so this recipe is made similarly to a standard lemon bar recipe.
Substitute the flour crust for an almond flour shortbread crust, and these lemon bars are suitable for gluten-free eaters and celiacs!
Why not use a gluten-free flour blend?
Most gluten-free flours contain excess starches, like tapioca starch and potato starch, and need binders like xanthan gum. I prefer not to use these in my baking, and almond flour bakes beautifully without them! The perfect gluten-free treat!
Make Gluten Free Lime Bars
Love the tangy flavor of lime as well? Or have a pile of limes hanging around?
Try making these with lime juice and lime zest in place of the lemon juice. The egg yolks make these bars yellow, so you’ll need to add a natural green dye, like a bit of matcha green tea powder or a natural green food coloring (or just leave them yellow if you don’t care!).
Can I make these with Meyer Lemons?
Meyer lemons are sweeter than regular lemons. They have more of a sweet, mandarin flavor, so this is a great variation for people who want a less tart dessert! Use all Meyer lemon juice and zest, or sub out half of the lemon juice for Meyer lemon juice in this recipe.
Gluten Free Lemon Bars
Hands down, the best lemon bar recipe! A buttery almond flour crust is topped with a sweet-tart lemon filling. A simple to make recipe that will steal the show!
Ingredients
- Shortbread Crust
- 2 cups almond flour blanched
- 1/4 cup arrowroot powder
- 1/2 teaspoon sea salt
- 6 tablespoons butter melted (salted)
- 1 egg
- Lemon Filling
- 5 tablespoons butter salted
- 8 egg yolks
- 2 whole eggs
- 3/4 cup lemon juice
- 1/2 cup maple syrup
- 1/4 cup lemon zest
Instructions
Preheat oven to 350º F. Line a 9×9 square baking pan with parchment paper. I lightly oil the pan so the parchment paper sticks to the pan better. Set aside.
In a large bowl, combine almond flour, salt, and arrowroot powder. Stir to combine.
In a small bowl, whisk together melted butter, egg, and maple syrup.
Add the wet ingredients into the bowl with the dry ingredients, and stir to form a dough.
Press the dough into the prepared pan.
Bake the shortbread crust for 22 minutes, until the top is lightly golden brown.
In a double boiler (or use a glass bowl on top of a saucepan), add cold butter in the bowl to melt.
Add the lemon juice, lemon zest, maple syrup, egg yolks, and whole eggs, and whisk while heating the mixture. As the mixture gets warmer, whisk more consistently to keep the eggs smooth while they cook. Continue warming the mixture while whisking until it comes to 160º F, or until the mixture is thickened enough to leave a trail when you run a spoon through it.
For the best texture, be sure to carefully watch the temperature of your egg and lemon mixture. The eggs will start to cook at about 130º F, so you’ll need to whisk more frequently once it reaches that temperature.
The bars will crack if the egg mixture is overcooked. The egg mixture needs to start cooking and thicken on the stovetop, then will finish cooking and solidify when baked for 10-12 minutes.
If you don’t have a thermometer, it’s okay! Cook the lemon curd until the mixture will coat the back of a spoon without sliding off!
Add the lemon mixture onto the crust in an even layer. Add baking pan back into the preheated oven for another 12 minutes.
Allow the gluten free lemon bars to fully cool prior to slicing.
If desired, sprinkle with powdered sugar. I use powdered monk fruit sweetener!
