Gluten-Free Lemon Bars

How to Make Gluten-Free Lemon Bars

1. 1

   Step 1: Make and bake the crust

   Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment, leaving an overhang. In a bowl, stir together gluten-free all-purpose flour, almond flour, granulated sugar, and salt. Cut the cold diced butter into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs, then press evenly into the prepared pan and bake 18–22 minutes, or until lightly golden at the edges.

   For this step

   • 1 cupGluten-free all-purpose flour (1:1 blend)
   • 1/2 cupAlmond flour
   • 1/4 tspFine sea salt
   • 6 tbspUnsalted butter, cold and diced
   
2. 2

   Step 2: Whisk the lemon filling

   While the crust bakes, whisk together the large eggs, the remaining granulated sugar, and the cornstarch in a medium bowl until smooth and slightly frothy. Whisk in the lemon zest and fresh lemon juice until fully combined and the mixture is homogeneous.

   For this step

   • 3 largeLarge eggs
   • 1/2 cupFresh lemon juice (about 2–3 lemons)
   • 1 tbspFresh lemon zest
   • 2 tbspCornstarch (or arrowroot/tapioca starch)
   
3. 3

   Step 3: Bake the filling on the hot crust

   Pour the lemon filling over the hot crust as soon as it comes out of the oven, spreading it evenly. Return the pan to the oven and bake 18–22 minutes more, or until the filling is mostly set with a very slight jiggle in the center.
   
4. 4

   Step 4: Cool and chill to set

   Remove the pan from the oven and let the bars cool to room temperature on a wire rack, about 15–30 minutes. Transfer to the refrigerator and chill at least 2 hours (or overnight) so the filling firms for clean slicing.
   
5. 5

   Step 5: Dust with sugar and slice

   Use the parchment overhang to lift the chilled slab from the pan. Dust the top lightly with powdered sugar, then slice into 8 squares using a sharp knife (wipe the blade clean between cuts for neat edges). Serve chilled or at cool room temperature.

   For this step

   • 1/2 cupPowdered sugar (for dusting)
   

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment, leaving an overhang. In a bowl, stir together gluten-free all-purpose flour, almond flour, granulated sugar, and salt. Cut the cold diced butter into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs, then press evenly into the prepared pan and bake 18–22 minutes, or until lightly golden at the edges.
2. While the crust bakes, whisk together the large eggs, the remaining granulated sugar, and the cornstarch in a medium bowl until smooth and slightly frothy. Whisk in the lemon zest and fresh lemon juice until fully combined and the mixture is homogeneous.
3. Pour the lemon filling over the hot crust as soon as it comes out of the oven, spreading it evenly. Return the pan to the oven and bake 18–22 minutes more, or until the filling is mostly set with a very slight jiggle in the center.
4. Remove the pan from the oven and let the bars cool to room temperature on a wire rack, about 15–30 minutes. Transfer to the refrigerator and chill at least 2 hours (or overnight) so the filling firms for clean slicing.
5. Use the parchment overhang to lift the chilled slab from the pan. Dust the top lightly with powdered sugar, then slice into 8 squares using a sharp knife (wipe the blade clean between cuts for neat edges). Serve chilled or at cool room temperature.