Close up photo of a gluten free lemon bar

My niece turned nine this weekend and requested Strawberry Cake for our family birthday party. Not because she wanted to eat it – which she did not, she had Neapolitan ice cream – but because she wanted her guests to have Strawberry Cake. A girl who unapologetically knows what she wants for herself and others – I am here for this kind of energy!

After eating half of a pan of Gluten Free Lemon Bars, I can confidently say that I wantyou享受这种甜蜜的柠檬酸味,因为我正式切断自己。它们与他们不可抗拒的那样令人难以置信!


Gluten Free Lemon Bars

Old fashioned Gluten Free Lemon Bars are perfection in a pan. A glossy, lemon filling sits atop a buttery, gluten free shortbread crust. They are rich, tart, and taste like a treat your Grandma would serve while you’re visiting. Translation: they’re SO cozy and easy. The lemon filling tastes like lemon curd but you don’t have to stand at the stove stirring and praying your eggs don’t curdle. You know what we call that – an upgrade!

Ingredients Needed


  • 牛油:软化的黄油给予脆饼状粗糙。我没有用素食黄油测试这些酒吧,但我相信交换会很好。
  • Sugar:Sugar is an essential ingredient in the shortbread crust, plus it balances out the tart lemon juice in the filling.
  • Vanilla:I add vanilla extract to the shortbread for an oomph of coziness.
  • 麸质面粉混合:A gluten free flour blend WITH added binder is used in both the shortbread crust and lemon filling to give it structure. I have tested this recipe with鲍勃的红色磨机提供无麸质1比1烘焙面粉混合物. If you use another blend your results could differ slightly.
  • Lemons:Both lemon zest and freshly squeezed lemon juice give this lemon bar recipe it’s pretty yellow hue and tart, bright flavor. Lemon zest won’t make the bars taste more sour – it just packs in the lemon flavor.
  • 蛋:Eggs give the lemon filling structure and silkiness.
  • Powdered sugar:The lemon bars will come out of the oven with a thin white crackle on top, plus some little bubbles from the eggs. This is totally normal, and completely undetectable with a dusting of sweet powdered sugar on top.



  1. 9×13″ pan:这将为您提供更瘦的酒吧,更容易用叉子吃。Very elegant and so, so delicious (this is the pan I had to cut myself off from – it’s so easy to take little bites here and there!) The edges will get kind of buttery and browned which, omg, might actually be better than a center slice.
  2. 7×10″ pan:这款平底锅会给您在这些照片中看到的结果。漂亮,脂肪,厚的切片。'Nuf说!
  3. Any size pan in between:我不想说这道菜是傻瓜…buuu证据t it’s fool proof. Use any size pan in between a 9×13″ and 7×10″, such as a 9×9″, and your bars will turn out great. Just look for lightly browned edges on the shortbread, and a set center of the lemon filling.

Alrighty – let’s bake!

Brown Butter Oatmeal Chocolate Chip Cookies


Brown Butter Oatmeal Chocolate Chip Cookies

Photo of Gluten Free Lemon Bar with a bite taken out of it

How to Make Gluten Free Lemon Bars

Start by making the gluten free shortbread crust. To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, addsoftened butter, sugar,andvanilla然后击败直到平滑。接下来添加A.gluten free flour blend WITH added binder加上一夹saltthen mix again to combine. Again, I tested this recipe using鲍勃的红色磨机提供无麸质1比1烘焙面粉混合物.



Let the crust cool for 10 minutes while you whisk up the lemon filling – this will prevent the mixture from soaking into the crust. To a large bowl addlemon zest, freshly squeezed lemon juice,andthen whisk to combine. Next add moregluten free flour blendplussugar然后搅拌1分钟。

将混合物倒在部分冷却的底部外壳上,然后烘烤另外20-35分钟(根据平移的尺寸,)或直到中心设定。给潘一点摇 - 如果中心仍然是笑话只是继续烘烤。

Let the bars cool completely – COMPLETELY, ya hear?! – then use the parchment paper to lift the bars out of the pan, slice, dust with powdered sugar, and serve. I hope you love these deliciously sweet-tart Gluten Free Lemon Bars – enjoy!

Easy gluten free lemon bars on a plate


Gluten Free Lemon Bars

5/5(2 REVIEWS)





  • For the shortbread crust:
    • 1 cup butter (2 sticks), softened to room temperature
    • 1/2杯糖
    • 2 teaspoons vanilla
    • 2杯不麸质面粉与粘合剂混合(参见笔记)
    • 1/4茶匙盐
  • For the lemon filling:
    • 2个柠檬的热情
    • 2/3杯新鲜柠檬汁(3 - 4柠檬)
    • 4 large eggs
    • 1-1/2 cups sugar
    • 1/3杯不麸质面粉混合
  • Powdered sugar, for dusting


  1. For the crust:烤箱预热到350度。在一个7x10“或9x13”烘烤盘,或在尺寸之间的烤盘(参见笔记),然后留出羊皮纸。
  2. To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, add softened butter, sugar and vanilla then beat until smooth. Add flour and salt then beat until combined. Scoop dough into prepared baking dish then spread into an even layer with your fingertips. Use a fork to poke shallow holes all over the top then bake until the edges are just barely turning golden brown - a 9x13" baking pan will take ~20 minutes while a smaller pan like 7x10" will take ~25 minutes.
  3. Remove crust from oven then let cool for 10 minutes.
  4. 填补:虽然地壳正在冷却,加入柠檬般的,柠檬汁和鸡蛋到一个大碗然后搅拌结合。加入糖和面粉然后搅拌1分钟。倒在部分冷却的外壳中,然后烘烤,直到中心设定,不再摇动 - 一个9x13“平底锅会花〜20分钟,而较小的平底锅可以花7x10”可以取32-35分钟。顶部将有一片白色,裂缝外观,微小的气泡 - 这是正常的!
  5. 让柠檬酒吧完全冷却 - 几个小时或过夜 - 然后使用羊皮纸纸从烤盘中抬起棒。切片,粉末糖,然后服务。储存在柜台或冰箱上2-3天。


  • 我测试了这个配方使用Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 如果您喜欢较薄的柠檬酒吧,请使用9x13“平移。如果您喜欢较厚的柠檬棒,就像在这些照片中一样,请使用7x10”烤盘(或这些尺寸之间的锅,例如9x9“。)我不会使用8x8“或更小的烘烤锅,因为外壳会非常厚。

This recipe is courtesy of Iowa Girl Eats, //