These gluten free lemon bars will impress even the most skeptical folks in your crowd. Seriously delicious! And they’ll be seriously gone, so you’d better double the recipe!
I don’t know what it is about this easy little treat — maybe the mystery is in its simplicity — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a gluten free lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.
Like anything else, the key is in the ingredients. If you use gritty rice flour or funky bean flours, for example, these creamy lemon bars will never bring the delight they ought to.
Use high quality, smooth and light gluten free flours, as in my gfJules™ flour blend. You’ll never look back once your recipes are this delicious!
Gluten Free Lime Bars
Oh, and how pretty are these GREEN lime bars?? Think St. Patrick’s Day or Earth Day or any day you want to add a pop of yummy green to your menu. Equally delicious either way.
Use lemons or limes, and even add a drop of food coloring to make these the perfect treat for St. Patrick’s Day!
Gluten Free Cherry Bars
Or here’s another fun twist: gluten free CHERRY bars! For Valentine’s Day, these are a great way to celebrate!
In place of the lemon juice, add tart cherry juice or cherry liqueur. In place of the lemon or lime zest, add a few diced, frozen cherries.
Reduce the cherry juice by 1 tablespoon if adding the diced cherries since they add their own liquid. You’ll probably also want to add a splash of food coloring to give the red some oomph!
Baking Tips for Gluten Free Lemon, Lime or Cherry Bars
A couple tips on making these treats. They’re super easy, but the first time you make the crust, you may think you’ve done something wrong because it’s very crumby.
Don’t worry! Once you press it into the bottom of the pan and then it bakes, you’ll be good to go! (line the pan with parchment paper for even easier removal and clean-up!)
To recap:
This is how the crust should look when you’re done mixing it. Do not over-mix it!
Then press it into the bottom of an un-oiled or parchment-lined pan (photo below is of a doubled recipe):
The crust is akin to a shortbread cookie, so it should be on the buttery-dry side before baking.
After it bakes, the top will be a golden brown. That’s the way it’s supposed to be!
Once you sprinkle powdered sugar on top, they’ll look and taste like the gluten free lemon bars you were looking for!
Enjoy these springy treats anytime you need a little sunshine in your life!
Gluten Free Lemon Bars Recipe
Gluten Free Lemon Bars Recipe
These gluten free lemon bars will impress even the most skeptical folks in your crowd. Seriously delicious! And they'll be seriously gone, so you'd better double the recipe!
Ingredients
crust ingredients:
- 1/3 cup (5 1/3 Tbs.) butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks®)
- 1/4 cup (50 grams) granulated cane sugar
- 1 cup (135 grams) gfJules™ All Purpose Gluten Free Flour
filling ingredients
- 2 eggs (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 tsp. baking powder)
- 3/4 cup (150 grams) granulated cane sugar
- 2 Tbs. (17 grams) gfJules™ All Purpose Gluten Free Flour
- 2 tsp. finely shredded lemon or lime zest (don't skip this ingredient if making lemon or lime bars!) OR 3 diced frozen cherries
- 3 Tbs. lemon juice or lime juice or cherry juice / liqueuer
- 1/4 tsp. baking powder
- food coloring, if desired (yellow or green)
- Powdered sugar (optional)
Instructions
Crust Directions:
Preheat oven to 350º F.
In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined.
Beat in the 1 cup of gfJules™ flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled or parchment-lined 8x8x2 baking pan.
Bake for 15 minutes or until golden.
Filling Directions:
Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.
Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.
Notes
This recipe doubles nicely when baked in a 9×13 pan.
*Note: if making cherry bars and using diced frozen cherries as well, reduce cherry juice to 2 Tbs.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 70Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 19mgSodium 14mgCarbohydrates 16gFiber 0gSugar 16gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe.
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Omgoodness! I made these and they are a total hit with my family! I will definitely be making them again (and again!). Your recipes are always spot on! Thanks!
Looks fantastic, Sharon! I’m so glad you (and your family!) are loving this gluten free lemon bars recipe so much! Thanks for sharing your yummy pic!
~jules
Hi Jules! I have made this recipe several times and everybody absolutely loves it! I however, feel like it’s slightly too sweet for me. Would I be able to reduce the sugar amount in the filling? I saw in the comments that you don’t recommend doing that for the crust. I’m a huge fan of your flour! Thanks 😊
Hi Cheryl, I’m so glad to hear that this gluten free Lemon Bars Recipe has been such a success for you, and that you’re loving my gfJules Flour!!! 🙂
Regarding reducing the sugar, I would think you could reduce the sugar in the filling some — it’ll take a bit of experimentation. Perhaps reduce by 2 Tbs. the first time and see if you notice any difference in texture, then if it works ok for you, next time, reduce by 1/4 cup. See if that’s enough for you, and if not (and there’s no change in texture or firmness) then reduce further. Let me know how it goes!
~jules
I will! Thanks 😊
Hello:)
Quick question: would it work to triple the recipe and make it in a half sheet pan?
Thank you!
Hi Karina, I have only doubled the recipe for a 9×13 pan, so I’d be guessing about the size of the pan for tripling it, but go ahead and triple the ingredients and see what it looks like when you make the crust dough and see if it’s enough to fill the half sheet or not. If you have enough dough for the pan you’re contemplating, then the filling will work as well. You may have to adjust the bake time as well, so just be aware of that.
~jules
Thank you! I’m going to give it a try:)
Great!! Let me know how it goes!
~jules
i can not tolerate lemon, what else can i use?
Hi Rose, as offered in the recipe, you can use lime or cherry juice instead. ENJOY!
~jules
Can you substitute Stevia for the Cane sugar?
Hi Dianna, as long as it’s Stevia for baking, it will work! ENJOY!
~jules
I made the Lemon Bars in October 2020 and they instantly became my wife’s #1 favorite. She has Celiac Disease and must eat only gluten-free. Whenever I bake any other dessert she says, “It’s very good, but not as good as those Lemon Bars.” So this week I made the Lime version and it’s now her #2. I can’t
beat this recipe! I’m a disabled veteran, wheelchair-bound, yet have no problems making this delicious recipe. Many thanks!
What a fantastic report, Colonel! And what a great hubby you are to bake gluten free treats for your wife — she’s a lucky lady (and has good taste, clearly!). Thanks so much for letting me know how well-loved this recipe is in your house, both the lemon and the lime versions! And thank you for your service!!!!!
~jules
Last night I tried your gluten-free Lemon bars recipe made with my first package of your gfJules All Purpose Gluten Free Flour. I’m happy to say “They were Delicious.” I have made lemon bars before with regular flour and gluten-free flour and I’m reporting here that yours’ were the best. I will be buying more of your flour. My lemon bars didn’t taste grainy, or sandy, like so many of the gluten-free flours, do. The crust on my lemon bars was the best I’ve ever baked. The idea of adding lemon juice and lemon zest to the crust really made a difference. You get the taste of lemon in the crust and also the filling.
I will definitely be trying more of your recipes.
Oh Donald, that is so wonderful to hear! I’m thrilled that you loved these gluten free lemon bars, and that you have experimented enough to know that my gfJules Flour truly does produce results that are so different from other gluten free flours. And now that you’ve found it, I hope you enjoy very happy gluten free baking from here on out!
Thanks so much for taking the time to let me know!
~jules
Could lemon curd be substituted for the filling?
Can i use Almond flour with this recipe?..
Hi Marianna, switching my gfJules Flour blend for almond flour unfortunately won’t work as a 1:1 in this or any recipe because they are completely different on so many levels. Check out this article on gluten free flours for more information on how each flour works and how to select the right flour for the job. I hope that helps!
~jules
Prior to giving us the actual recipes, the author has a photo of sprinkng powdered sugar over the baked crust. However, this is not mentioned in the recipe. What to do? I prefer to use as little sugar as possible.
Hi Julie, the powdered sugar on top is totally optional, so if you’d rather use as little sugar as possible, just skip this optional dusting of powdered sugar after baking. Enjoy!
~jules
what lemon zester is recommended? I have always been satisfied with my microplaner.
I’ve used my microplaner here, as well, and it works beautifully. Stick with what works!
~jules
This is one of my favorites! I have made them quite a few times. I put lemon zest in the crust also. I made them for a Halloween party last year and used food coloring in both the crust and filling to make them orange. They were a big hit!!
I love all of your recipes I have tried and I only use your flour!
Oh Debbie, so glad to hear you’re loving my gfJules Flour and my recipes, of course! What a fabulous idea to use food coloring in these and make them orange! You could also make these into real orange bars instead of lemon, I suppose! No harm in trying (and eating all the experiments!!!). Happy baking!
~jules