
Gluten-Free Lemon Bars with Almond Flour Crust
Okay, let's do this! I'm so excited to share this recipe with you. Today, we're diving into a dish that I swear could bring sunshine to even the cloudiest of days: Gluten-Free Lemon Bars with Almond Flour Crust.
I have to confess, while I love baking, gluten-free baking sometimes felt like deciphering a secret code. But these lemon bars? Game changer! They manage to be both intensely lemony and delightfully buttery, all while staying completely gluten-free. My first batch disappeared in my house so quickly; it didn't even make it to the counter! Now they're a staple for gatherings, potlucks, or even just a quiet afternoon treat. There's something magical about that perfect balance of sweet and tart, you know? Let's get started!
Ingredients
Okay, before we get cooking, let's gather all our ingredients. Having everything pre-measured really does make things easier, trust me.
- For the Almond Flour Crust:
- 1 ½ cups almond flour (make sure it's finely ground, this is key!)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes (vegan butter works too, if needed!)
- For the Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest (from those same lemons!)
- ¼ cup gluten-free all-purpose flour or 2 tablespoons tapioca starch (this helps with the texture!)
- 1/4 teaspoon salt
- For Finishing (Optional):
- Powdered sugar, for dusting
Instructions
Alright, let's get baking! Don't worry, it's easier than it looks, I promise.
- Preheat and Prep: First things first, let's get that oven going. Preheat to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. Make sure you leave a little overhang on the sides, which will make lifting the finished bars out a breeze.
- Make the Crust: In a large bowl, whisk together the almond flour, sugar, and salt. Add the cold, cubed butter and, using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. It shouldn't be totally wet or stick together. This step is essential to making sure the crust is nice and crumbly!
- Press the Crust: Pour the crumb mixture into the prepared baking pan. Using your hands or the bottom of a measuring cup, firmly press the mixture evenly into the bottom of the pan. You want to create a nice, solid base.
- Bake the Crust: Pop the baking pan into the preheated oven and bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly while you prepare the filling. If you're going by color, you want the crust to be starting to go from yellow to beige.
- Whisk the Filling: While the crust is baking, let's whip up the lemon magic. In a large bowl, whisk together the eggs and sugar until lightly combined. Add the lemon juice, lemon zest, gluten-free flour, and salt. Whisk well until everything is completely smooth and there are no lumps. Try to not to incorporate too much air into the mixture, a gentle stir will do you wonders.
- Assemble: Once the crust is slightly cooled, pour the lemon filling over the baked crust. Be very gentle doing this so you don't disturb the crust.
- Bake the Bars: Carefully place the pan back into the oven and bake for another 20-25 minutes, or until the filling is set and doesn't jiggle much when the pan is gently shaken. The edges will be slightly golden, and if you have a thermometer, the center should read around 160f.
- Cool Completely: Remove from the oven and let the lemon bars cool completely at room temperature. This is CRUCIAL. They will continue to set as they cool. For best results, once slightly cooled, place the bars in the fridge to chill completely before cutting. I know it's hard to resist but trust me, you'll thank me later. We're aiming for a firm, but soft bite to them.
- Slice and Serve: Gently lift the bars out of the pan using those parchment paper overhangs. Trim any uneven edges if you like, then cut into squares. Dust with powdered sugar, if desired.
Tips & Tricks
Time for the pro-tips, my friend! Here's how to take these lemon bars to the next level:
- Extra Tang: If you love that extra zip, add another tablespoon of lemon juice (or even a touch of lime!) to the lemon filling for an even more tart flavor.
- Zest Boost: Really want that lemon flavor to pop? Let the lemon zest sit with the sugar for about 10 minutes before mixing into the filling. This will release the fragrant oils and amplify the flavor.
- Make Ahead: These lemon bars are PERFECT to make ahead! They can be stored in an airtight container in the fridge for up to 5 days. In fact, I find the flavors meld even more over time.
- Freezing: These freeze beautifully! Cut into squares, wrap them well, and store them in the freezer for up to 2 months. Thaw in the fridge overnight before serving. To prevent freezer burn, place them in a freezer friendly bag.
- Nut Variations: Not a fan of almonds? You can substitute the almond flour with another nut flour (like hazelnut or cashew), just keep in mind it may alter the texture slightly. Also make sure the flour is nice and finely ground!
- Berry Swirl: For an exciting twist, lightly swirl a bit of seedless raspberry or blueberry jam into the lemon filling before baking for a bit of visual charm and added berry flavor.
- Different Flavors: Looking to keep things interesting? Try adding in the zest of an orange or grapefruit. The possibilities are endless!

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Gluten-Free Lemon Bars with Almond Flour Crust
Ingredients:
- For the Almond Flour Crust:
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- For the Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- ¼ cup gluten-free all-purpose flour or 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- Optional for Finishing:
- Powdered sugar
Instructions:
- Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
- Whisk almond flour, sugar, and salt. Cut in cold butter until crumbly using your fingers or a pastry blender.
- Press mixture into pan for crust and bake 15-20 minutes until lightly golden.
- Whisk eggs and sugar, then add lemon juice, zest, flour/starch, and salt to combine.
- Pour filling over the crust, and bake for 20-25 more minutes until set.
- Let cool completely, preferably in the fridge, and cut into bars. Dust with powdered sugar and enjoy!
Product Recommendations
Here are a couple of handy tools that can make this recipe even easier:
- Using a good quality lemon zester can make the zest preparation a breeze. I swear by mine! It is a time saver, and gets the zest off perfectly.
- And if you're doing a lot of baking, consider getting a reliable stand mixer. Not only will it save you loads of time and effort, but it's just a joy to use, especially when making the filling!

There you have it! My go-to recipe for Gluten-Free Lemon Bars. I hope you love them as much as I do. Trust me this will be a showstopper at any get together! Now, grab your ingredients, put on some good music, and let's get baking! Happy Baking!
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