1. My lemon filling is runny. What went wrong?

A runny filling is usually due to one of two things: underbaking or not chilling long enough. Make sure to bake until the center is just barely set. Most importantly, the bars must be chilled in the refrigerator for at least two hours—or even longer—to allow the custard to fully firm up before you slice into them.

2. Can I use bottled lemon juice instead of fresh?

For the absolute best and brightest flavor, freshly squeezed lemon juice is strongly recommended. Bottled lemon juice often has a duller, more muted taste that won't give your Gluten-Free Lemon Bars that signature vibrant, zesty punch. The fresh zest in the crust also adds a layer of lemon flavor you'd miss out on.

3. Why is my crust soggy on the bottom?

A soggy crust can happen if the filling is poured onto a crust that is either too hot or too cool. It's best to pour the lemon custard over the shortbread crust when it's just come out of the oven or has only cooled for a minute or two. This allows the heat from the crust to start cooking the bottom of the filling immediately, creating a barrier that prevents sogginess.

The Ultimate Gluten-Free Lemon Bars (Sweet, Tart & Buttery)

Name: The Ultimate Gluten-Free Lemon Bars (Sweet, Tart & Buttery)
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1 ⅔ cups (233 g) gum-free gluten-free flour blend, divided; ½ cup (58 g) confectioners’ sugar, plus more for dusting; ½ teaspoon kosher salt; Zest of 1 large lemon; 9 tablespoons (126 g) unsalted butter, melted and cooled; 4 large eggs, at room temperature; 1 cup (200 g) granulated sugar; ¾ teaspoon baking powder; ⅔ cup (5.33 fl oz) freshly squeezed lemon juice

Description

The ultimate Gluten-Free Lemon Bars recipe! A crisp, buttery shortbread crust holds a thick layer of luscious, sweet, and tangy lemon custard filling. An easy and impressive dessert for any occasion.

Ingredients

Scale

1 ⅔ cups (233 g) gum-free gluten-free flour blend, divided

½ cup (58 g) confectioners’ sugar, plus more for dusting

½ teaspoon kosher salt

Zest of 1 large lemon

9 tablespoons (126 g) unsalted butter, melted and cooled

4 large eggs, at room temperature

1 cup (200 g) granulated sugar

¾ teaspoon baking powder

⅔ cup (5.33 fl oz) freshly squeezed lemon juice

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Instructions

1. Preheat your oven to 325°F. Grease an 8-inch square pan and line with overhanging criss-crossed parchment paper. Grease the parchment.

2. Make the crust: In a bowl, whisk together 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest.

3. Add the melted butter and mix with a fork until combined. Press the mixture firmly and evenly into the bottom of the prepared pan.

4. Bake the crust for 15 minutes until firm. Let cool briefly.

5. Make the filling: In a separate bowl, whisk the eggs, granulated sugar, baking powder, lemon juice, and remaining 2/3 cup (93 g) flour until smooth.

6. Pour the custard mixture over the warm baked crust.

7. Bake for about 25 minutes, until the center is just set and barely jiggles.

8. Cool the pan for 20 minutes, then refrigerate for at least 2 hours until firm.

9. Lift the bars out using the parchment paper, dust generously with confectioners’ sugar, and slice into squares to serve.

Notes

Fresh Lemon Juice is Key: For the best bright, zesty flavor, do not use bottled lemon juice.

Don’t Skip Chilling: Chilling for at least two hours is essential for the custard filling to set properly for clean slicing.

Use a Parchment Sling: Letting the parchment paper overhang the sides of the pan makes it easy to lift the bars out without breaking them.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 292
Sugar: 23g
Sodium: 194mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0.5g
Carbohydrates: 47g
Fiber: 2g
Protein: 5g
Cholesterol: 103mg