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If you’re looking for a simple and zesty treat, look no further than my gluten free lemon bars.
These tangy treats feature a buttery shortbread base topped with a simple, homemade lemon curd.
They really are so simple to make but honestly, you’ll wonder why you never made them before!
They’re a perfect balance of sweet and sharp and wonderful as part of an afternoon tea spread.
You can of course jump to the full, printable recipe card at the bottom of this post, or read through for some top tips on how to make them.
They’re so easy though, I guarantee you’re going to love them!
What are lemon bars?
These are actually an American dessert which I am surprised we don’t make more of in the UK!
Essentially they are a shortbread base and lemon curd topping which is both zesty and sweet.
I guess they are kind of half way to a lemon meringue pie or a key lime pie!
They certainly make a tasty treat and you can also have them as a dessert – they’d be lovely with a scoop of ice-cream!
I tend to bake a batch, keep them in the fridge then pick at them throughout the week.
And if you like these, you could even mix it up with lime, orange or grapefruit juice as well as lemon.
The concept is the same – so use a citrus of your choice!
What ingredients do I need?
Surprisingly, you don’t actually need many ingredients to make these gluten free lemon bars at all.
There’s a full printable recipe card down below, but for the shopping list you’ll need:
FOR THE BASE:
- 200g unsalted butter (room temperature)
- 100g caster sugar
- 330g plain gluten free flour
FOR THE LEMON CURD TOPPING:
- 350g caster sugar
- 50g plain gluten free flour
- 6 large eggs
- 230ml lemon juice
- 1-2 tbsp icing sugar (for dusting)
And it really is that simple!
I haven’t tried a dairy free version of these lemon bars but if you do, I’d recommend switching the butter for a hard dairy free alternative.
I think something like Stork baking block would be the best alternative.
Any plain gluten free flour blend will work for this – I tend to use FREEE – or an All Purpose gluten free flour for my American followers.
You can use lemon juice from the bottle but I think for the best flavour it’s nice to squeeze it fresh.
How to make lemon bars
Again, there is a printable recipe card below, but I’ll talk you through the step-by-step process here too.
For starters you’re going to need to grease and line a 24cm square baking tin.
The first stage of making these lemon bars is to prepare the shortbread base.
I actually use the same recipe for this as my gluten free millionaire’s shortbread recipe, as it works a treat every time.
It’s simply a combination of butter, gluten free flour and sugar, mixed up and then pressed into the bottom of the tin in an even layer.
Once you’ve made this, you’ll need to bake it for around 20 minutes until it’s golden.
To get your timings right, I recommend making the lemon curd topping when the shortbread has been in for 10 minutes.
This means it’ll be ready to pour on and pop straight back into the oven when it’s done!
Making the lemon curd topping
To make the lemon curd, it’s really very simple.
Add the caster sugar and flour to a bowl, then add the eggs and lemon juice and whisk until it becomes a runny mixture.
Then it’s simply a case of pouring this onto the baked shortbread and popping back in the oven for 20-25 minutes.
The aim is to remove it from the oven when it has just set in the middle – to test this, tap it gently and see if the middle still wobbles.
As soon as it no longer wobbles, bring it out – too early and your curd will be runny; too soon and it’ll be overcooked.
Allow the bars to cool completely before dusting them with icing sugar and eating them!
I know it’s tough but this is very important as the bars need to set after cooking. Otherwise they’ll just fall apart!
The best thing is to make these the night before then let them cool in the fridge overnight.
Who said you can’t have gluten free lemon bars for breakfast, right!?
My gluten free lemon bars recipe
Here it is, the recipe for my deliciously sweet and zesty gluten free lemon bars.
This recipe will make 16 squares, or you could make 8-12 bars if you prefer that shape.
I just find the squares a lot easier to cut evenly!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Lemon Bars
These gluten free lemon bars pack a zesty punch! Tasty gluten free lemon squares which can easily be made dairy free too. This recipe makes 16 squares or 8-12 larger bars.
Ingredients
For the base:
- 200g unsalted butter (room temperature)
- 100g caster sugar
- 330g plain gluten free flour
For the lemon curd topping:
- 350g caster sugar
- 50g plain gluten free flour
- 6 large eggs
- 230ml 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.
Notes
- This will keep in the fridge for up to a week.
- If you don't like lemon, you can use any citrus fruit as a replacement - try it with orange, lime or grapefruit juice, or even mix it up to make citrus bars!
- Don't worry about any bubbles which form on top during baking - 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!
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 97mgSodium: 32mgCarbohydrates: 48gFiber: 1gSugar: 29gProtein: 5g
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Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
- Giant double chocolate cookies
- Traditional chocolate chip cookies
- Gluten free chocolate chip shortbread
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this Gluten Free Lemon Bars recipe?
Make sure you pin these recipe cards below for later! Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
