Gluten Free Lemon Bars
Bright, tangy lemon bars with a tender gluten-free crust and a silky lemon filling, perfect for make-ahead gatherings.
Ingredients
Crust
- 1.5 cups gluten-free all-purpose flour
- 0.5 cup powdered sugar
- 0.25 cup rice flour
- 0.25 teaspoon salt
- 0.75 cup cold unsalted butter cubed
Filling
- 4 large eggs room temperature
- 1.5 cups granulated sugar
- 2 teaspoons lemon zest from about 2 lemons
- 0.67 cup fresh lemon juice
- 0.5 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- salt pinch
Instructions
Crust
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a medium bowl, whisk together gluten-free all-purpose flour, powdered sugar, rice flour, and salt until combined.1.5 cups gluten-free all-purpose flour, 0.5 cup powdered sugar, 0.25 cup rice flour, 0.25 teaspoon salt
- Cut in the cold butter with a pastry cutter until mixture resembles coarse crumbs, about 3 minutes.0.75 cup cold unsalted butter
- Press the mixture firmly into the bottom of the prepared pan and bake for 18 to 20 minutes, until the edges are light golden.
Filling
- While the crust bakes, whisk the eggs and granulated sugar in a large bowl until pale and slightly thickened, about 3 minutes.4 large eggs
- Stir in lemon zest, fresh lemon juice, gluten-free all-purpose flour, baking powder, and a pinch of salt until smooth.1.5 cups granulated sugar, 2 teaspoons lemon zest, 0.67 cup fresh lemon juice, 0.5 cup gluten-free all-purpose flour, 1 teaspoon baking powder
- Pour the filling over the hot crust and bake for 20 to 25 minutes, until the center is set with a slight jiggle.
- Cool completely on a wire rack, dust with powdered sugar, then chill for at least 2 hours before slicing.
Notes
Store bars in an airtight container in the refrigerator for up to 5 days.
Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and refresh in a 325°F oven for 5 minutes or a quick microwave zap.