Gluten Free Lemon Bars Recipe
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.
Servings: 16 squares
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
Serving: 1 bar | Calories: 318kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g
