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If you’re looking for a simple and zesty bake, look no further than my Gluten Free Lemon Bars with a buttery shortbread crust. Gluten free shortbread is topped with a simple, homemade lemon curd, then baked. So easy to make – anyone can do it!
These Gluten Free Lemon Bars are SO Zesty!
- Why choose this recipe? If you’re a fan of desserts like lemon meringue pie, you’ll love these Gluten Free Lemon Bars with shortbread crust. They’re super citrusy and sweet, with a buttery gluten free shortbread base using only 3 ingredients!
- Top Tip: To test if the lemon bars are ready, tap the tin gently and see if the middle still wobbles. You want the curd to be just set, with a little wobble in the centre. The bars will firm up as they cool!
- Variations: Feel free to mix this up by using lime, orange or grapefruit juice instead of lemon, or a combination for of the above for a zingy citrus bar.
- Updated for 2025: I first published this easy lemon bars recipe in 2021 and have updated it in August 2025 with new photos, step-by-step pics and a recipe video to make it even easier to follow!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free lemon bars with the full quantities. But here are the main ingredients and ideas for any swaps.
- Butter: For gluten and dairy free lemon bars, use a hard, vegan margarine, such as Stork Baking Block.
- Sugar: Or baker’s sugar in the US – this is used in both the top and base.
- Gluten Free Flour: I usually use the FREEE plain gluten free flour blend as it’s found in most UK free from aisles. Any gluten free plain flour, all purpose flour or 1:1 baking flour should work, as long as it’s a flour blend and not a singular flour.
- Eggs
- Lemon Juice: Either from a bottle or freshly squeezed. For the volume, I recommend using bottled lemon juice for ease.
- Icing Sugar: Or confectioner’s sugar in the US, for dusting the finished bars.
How to Make Gluten Free Lemon Bars
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free lemon bars are to make.
Storing and Freezing Instructions
TO STORE: I keep these gluten free lemon bars in the fridge and find they last for around a week. Any longer and the base can start to go a bit soft.
TO FREEZE: Freeze these in individual bars, separated by sheets of baking paper, to defrost and eat whenever you have a lemon craving!
More Lemon Recipes
If you like this gluten free lemon bars recipe, then make sure you check out these other gluten free citrus recipes too…
- Lemon Cheesecake
- Gluten Free Lemon Drizzle Cake
- Lemon Meringue Cupcakes
- Lemon and Poppyseed Muffins
- Gluten Free Lemon Drizzle Cupcakes
- Lemon and Blueberry Loaf Cake
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Gluten Free Lemon Bars Recipe
Equipment
Ingredients
For the base:
- 200 g unsalted butter, room temperature
- 100 g caster sugar
- 330 g plain gluten free flour
For the lemon curd topping:
- 350 g caster sugar
- 50 g plain gluten free flour
- 6 large eggs
- 230 ml lemon juice
- 1-2 tbsp icing sugar, for dusting
Instructions
First make the shortbread:
- Pre-heat the oven to 180’C / Fan 160’C / Gas Mark 4. Line a 24cm x 24cm square baking tin with baking paper and set to one side.
- Add the butter and sugar into a large mixing bowl and beating until light and fluffy. Add in the plain flour and mix together – when it starts to thicken up, use your hands to thoroughly mix together to form a smooth ball of dough.
- Press the dough into the lined tin, and use your hands to flatten it out evenly, right to the edges. Prick all over with a fork and bake in the oven for 20 minutes until golden on top.
Next the lemon curd topping:
- When the shortbread has been in the oven for about 10 minutes, it's time make the lemon curd topping.
- Add the caster sugar to a large mixing bowl and then sieve in the gluten free flour (this is important to avoid lumps!). Stir well to mix together evenly.
- Add the eggs and lemon juice to the mixture and whisk with an electric whisk until just combined. It will be a pretty runny mixture.
- When the shortbread is cooked, remove from the oven. Pour the lemon curd mixture on top of the shortbread and place back in the oven. Bake for 20-25 minutes until it no longer wobbles in the middle when you tap the side of the tin with an oven-gloved hand.
- Remove from the oven and cool at room temperature for at least 2-3 hours (or overnight) before dusting with icing sugar and cutting into squares.
Video
Notes
- Important Tip: Make sure you leave these lemon bars to cool completely before cutting, as this gives the topping time to set.
- Bubbles on top? Sometimes this happens as the eggs cook. It doesn’t affect the flavour, and a dusting of icing sugar will hide a multitude of sins!
- Storage: These will keep in the fridge for around a week, or can be frozen.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little review about about these Gluten Free Lemon Bars! It really helps support my blog and get my recipes out there. Thank you! xx
Nutrition
More Easy Gluten Free Bakes
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This is delicious.
Gluten free food regardless of what people think, can be delicious.
This is one of those foods.
Thank you for sharing. 😊💕