These Lemon Bars are the easiest lemon bar recipe, and they just so happen to be gluten free! I developed this recipe to be thick, creamy, tart, and utterly delicious. Trust me on this one, these are the Best Lemon Bars I’ve ever had!

lemon squares stacks and garnished with powdered sugar

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What’s in this Gluten-Free Lemon Bars Recipe?

I love my recipe for classic lemon bars so much, I just had to make a gluten-free version! These lemon bars have quickly become one of my favorite gluten-free dessert recipes on the site. They are so creamy, dreamy, and easy! My kids absolutely devour these and rarely leave any for the rest of us.

  • Gluten-Free Flour: Part of what makes these Gluten Free Lemon Bars oh-so-easy and perfect is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You heard that right, one-to-one! No more adding in special ingredients to make gluten-free flours work with your favorite recipes. You can literally add this flour into any of your best bets just as you would all-purpose flour and bake away.
  • Granulated Sugar: Sweetens the crust and the filling.
  • Salted Butter: Adds fat and flavor to the crust. If using unsalted butter, add a pinch of salt to balance the flavor.
  • Water: Helps bring these bars together and makes them dairy-free!
  • Lemon: You’ll need 4 lemons for this recipe. You’ll use the juice of 4 and the zest of 2. I do not recommend using bottled lemon juice, as it just won’t taste right.
  • Eggs: Help make the filling rich and creamy like lemon curd!

Pro Tip: You can also make these lemon bars with regular all-purpose flour if you’re not gluten-free!

Variations

These dreamy gluten free lemon bars are so easily adaptable!

  • For Blueberry Lemon Bars, I stir a cup of fresh blueberries into the filling, or add a thin layer of blueberry jam between the crust and the curd.
  • For Raspberry Lemon Bars, I stir a cup of fresh raspberries into the filling, or add a thin layer of raspberry jam between the crust and the curd.
  • For Cranberry Lemon Bars, I stir a cup of fresh cranberries into the filling, or cook down some cranberries and sugar into a cranberry jam!
  • For Meyer Lemon Bars, I use Meyer lemon juice and zest. (Love this special flavor!)
  • For Gluten Free Lemon Bars with Graham Cracker Crust, I pulse a few sheets of gluten-free graham crackers in a food processor and use them in place of the flour.
stacked lemon squares with powdered sugar
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How to Store

Store leftovers in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days. Lemon bars are best enjoyed slightly cool or at room temperature.

How to Freeze

Freeze bars whole or cut into individual bars tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

These lemon bars are delicious all on their own or paired with a heaping dollop of whipped cream, meringue, or a dusting powdered sugar.

Top the bars with toasted sweetened, shredded coconut flakes to make them festive for Easter. If making for Easter, be sure to also make a pitcher of my famous Lavender Lemonade.

bite out of gluten free lemon bars

5-Star Reviews

“This recipe turned out perfectly! I love it when I knock gf baking out of the park and this recipe did just that.” – Emily

“These are better than any other lemon bars that I’ve ever had– even the kind with gluten and dairy. My husband prefers these over all other recipes (and he’s not gluten and dairy free), and my mom made a huge batch for my brother’s wedding. Definitely a keeper of a recipe!” – Selena

“These are fabulous. The crust is crispy and buttery and the texture and flavor is exactly what I was hoping for.” – Susan

Recipe Card

Gluten Free Lemon Bars Recipe

4.45 from 237 votes
Prep: 30 minutes
Cook: 50 minutes
Cool Time: 2 hours
Total: 3 hours 20 minutes
Servings: 12 bars
Author: Becky Hardin
These GLUTEN FREE LEMON BARS are the easiest and best lemon bar recipe, and they just so happen to be gluten free! SO DELICIOUS! Thick and creamy lemon squares for the win.
These Gluten Free Lemon Bars are so easy, anyone can feel like a pastry chef.
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Equipment

  • Kitchen Scale (optional)
  • 9×9-inch Baking Pan

Ingredients 

For the Crust

  • cups Gluten Free Flour 222 grams
  • ½ cup granulated sugar 100 grams
  • ½ cup salted butter 113 grams, cold and cut into pieces (1 stick)
  • 2 tablespoons water 28 grams

For the Filling

  • cups granulated sugar 300 grams
  • ½ cup lemon juice 114 grams (from 4 lemons)
  • 2 tablespoons grated lemon zest 12 grams (from 2 lemons)
  • 4 large eggs 200 grams, lightly beaten
  • ¼ cup Gluten Free Flour 37 grams

For Serving

  • Powdered sugar optional (see note)

Instructions 

For the Crust

  • Preheat oven to 350°F. Spray a 9×9-inch baking pan with nonstick spray and set aside. (I also like to line with foil and then spray…makes pulling them out of the pan much easier)
  • In a medium bowl, combine the flour and sugar. Use a fork or knives to stir in the butter until a crumbly mixture results. Add the water a bit at a time. Take mixture and press evenly into the bottom of the pan.
    1½ cups Gluten Free Flour, ½ cup granulated sugar, ½ cup salted butter, 2 tablespoons water
  • Bake for approximately 25 minutes until slightly golden and set.

For the Filling

  • In a large bowl, stir together all of the filling ingredients until smooth.
    1½ cups granulated sugar, ½ cup lemon juice, 2 tablespoons grated lemon zest, 4 large eggs, ¼ cup Gluten Free Flour
  • Pour mixture over the still-hot crust.
  • Bake 22-26 minutes, or until set in the middle. Let cool on the counter for a minimum of 2 hours. Cut into squares and sprinkle with powdered sugar.
    Powdered sugar

Video

Becky’s Tips

  • Powdered Sugar: Powdered sugar is gluten free as long as it uses cornstarch or tapioca starch as its base. so just be sure to double-check the ingredient list.
  • If you want to make this dessert with regular flour (instead of gluten free) that’s no problem at all! Just use all-purpose flour in place of the gluten free flours.
  • Nutritional information does not include optional ingredients. 
Storage: Store gluten free lemon bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Serving: 1barCalories: 281kcalCarbohydrates: 47gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 82mgSodium: 85mgPotassium: 38mgFiber: 2gSugar: 34gVitamin A: 327IUVitamin C: 5mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Gluten Free Dessert Recipes We Love

 

How much is the juice of one lemon?

On average, each lemon has 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. Great info to know!

How long is a lemon good for?

A lemon can stay good and fresh for up to 1 week at room temperature and 2-3 weeks in the fridge. Cut lemons can stay good for 2-3 days in the fridge.

Do lemon bars need to be refrigerated?

I recommend keeping them cool. You can keep them in the fridge or on the counter in an airtight container for 2-3 days, but the refrigeration will only enhance the flavor of the bars and keep them extra creamy.

How long can you keep lemon squares?

I recommend no more than 2-3 days in an airtight container.

Can you freeze lemon bars?

Yes! Lemon bars freeze beautifully for up to 3 months!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.45 from 237 votes (199 ratings without comment)
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103 Comments
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Kaylee
Kaylee
January 31, 2024 5:35 pm

Can I use pre-cooked lemon curd? If so how?

Samantha Marceau
February 1, 2024 8:30 am
Reply to  Kaylee

We recommend baking the crust until it is nearly fully cooked, then adding the lemon curd and baking again for a shorter period!

Emily
Emily
December 3, 2023 12:16 pm

This recipe turned out perfectly! I love it when I knock gf baking out of the park and this recipe did just that.
I didn’t have bobs redmill flour on hand so I used the all-purpose gf flour recipe from canelle et vanille bakes simple: 173g brown rice flour+ 62g potato starch+ 25g tapioca starch, whisked together well then divided for the filling (37g) and crust (222g).5 stars

Samantha Marceau
December 4, 2023 8:26 am
Reply to  Emily

Thanks so much for sharing your GF flour substitute, Emily!

kjh
kjh
October 22, 2023 4:27 am

Hmm it looks like a cake not like the pic :/ Not glossy and yellow but opaque and white3 stars

Samantha Marceau
October 23, 2023 9:19 am
Reply to  kjh

Hi, it sounds like you may have whisked the eggs too much, which can introduce air and that cakelike texture and color. Mix until just combined, not light and airy, next time!

Selena
Selena
May 8, 2023 11:08 am

These are better than any other lemon bars that I’ve ever had– even the kind with gluten and dairy. My husband prefers these over all other recipes (and he’s not gluten and dairy free), and my mom made a huge batch for my brother’s wedding. Definitely a keeper of a recipe!5 stars

Christine
Christine
April 23, 2023 2:28 pm

Hello, I just made these for the first time. They taste really good but is the filling supposed to be on the softer side?5 stars

Samantha Marceau
April 24, 2023 9:19 am
Reply to  Christine

Hi Christine, they will set up more firmly in the refrigerator if that’s what you’re looking for!

Jennifer
Jennifer
April 20, 2023 7:40 pm

These were VERY good! They have a lot of lemony flavor without being too sour, and the crust was excellent. My Gluten Free friends really appreciated that the crust was slightly crunchy, light, and buttery. Perfect, and they are now my go-to lemon bar recipe!5 stars

Susan
Susan
April 11, 2023 8:34 pm

These are fabulous. The crust is crispy and buttery and the texture and flavor is exactly what I was hoping for. I made a trial batch for my coworkers, so they’ll be the true test. I’m making more for my daughter’s bridal shower this weekend.5 stars

Tatiana
Tatiana
March 21, 2023 3:15 pm

Hi Selleck! I make this recipe all the time but I always double the filling as it’s never enough. Or I half the base so it’s a better ratio! Hope that helps :)

Karen
Karen
January 17, 2023 7:28 pm

Interested in making this ahead of time. Can it be frozen?

Samantha Marceau
January 18, 2023 9:09 am
Reply to  Karen

Yes! Cut into individual squares, then freeze on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container to store for up to 3 months!

Ashleigh P
Ashleigh P
January 16, 2023 12:13 pm

Made these for an event and everyone went CRAZY for them! They didn’t even know they were GF either 😉
I was wondering if you think I could use an egg replacement (just egg) in the recipe? My son is allergic to eggs, but I’d love to be able to make these for him!5 stars

Samantha Marceau
January 17, 2023 9:33 am
Reply to  Ashleigh P

We’re so glad they were a hit! We’ve not tried with an egg replacer, but let us know how it goes!