Sunshine in a Bar: My Go-To Gluten-Free Lemon Bars

Hey everyone, it's your gluten-free friend back again, and today I'm absolutely bursting to share one of my most cherished recipes: Gluten-Free Lemon Bars with Almond Flour Crust. Seriously, these aren't just any lemon bars. They're sunshine trapped in a delightful, tangy package.
Now, I have a little secret to share – I used to be terrified of baking. Like seriously, the thought of measuring and precise timings made me sweat. But then came my gluten-free journey, and necessity, as they say, became the mother of invention. I tried so many lemon bar recipes, but none of them quite hit that perfect balance of tartness, sweetness, and melt-in-your-mouth texture. That's when I decided to take matters into my own hands, and after several trials (we're talking a lot of lemons!), I finally landed on this recipe. It's pure magic, and now I'm ready to share the wealth with you!
These bars aren't just gluten-free; they are also incredibly easy to make. They're perfect for potlucks, afternoon tea, or simply when you need a little pick-me-up. Plus, the bright lemon flavor is an absolute mood booster. So, let's get baking, shall we?
Recipe Card
Recipe Name: Gluten-Free Lemon Bars with Almond Flour Crust
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Cooling Time: 2 hours (minimum)
Yields: 9-12 squares
Ingredients
For the Crust:
- 1 ½ cups almond flour, finely ground
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ¼ cup almond flour, finely ground
- 2 tablespoons of coconut flour
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper.
- Combine almond flour, sugar, and salt for the crust.
- Incorporate cold, cubed butter until crumbly.
- Add egg yolk and vanilla; mix until a dough forms. Press into the pan.
- Pre-bake crust for 12-15 minutes.
- Whisk eggs for the filling, add sugar, lemon juice, and lemon zest.
- Incorporate almond flour, salt, and coconut flour; mix well.
- Pour filling over pre-baked crust.
- Bake for 20-25 minutes, till set.
- Cool completely, then refrigerate for at least 2 hrs.
- Slice and dust with powdered sugar before serving.
Ingredients
For the Almond Flour Crust:
- 1 ½ cups almond flour, finely ground (Note: I recommend using a blanched almond flour for the best texture)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice (About 4 large lemons)
- Zest of 2 lemons
- ¼ cup almond flour, finely ground
- 2 tablespoons of coconut flour (This helps give the filling a bit of stability)
- Pinch of salt
Instructions
Let's Start with the Crust:
- Get the oven ready: Preheat your oven to 350°F (175°C). Take out an 8x8 baking pan and line it with parchment paper, leaving some overhang on the sides so that it is easy to remove the bars in the end.
- Combine dry ingredients: In a medium bowl, whisk together the almond flour, sugar, and salt until combined evenly.
- Incorporate the butter: Add the cold, cubed butter to the dry ingredients and, using a pastry blender or your fingers, work it into the mixture until it resembles coarse crumbs. Don't worry if the butter it's not entirely incorporated, just ensure you have a sandy mixture.
- Add the wet: In a separate small bowl, whisk together the egg yolk and vanilla extract. Pour this mixture into the almond flour mixture.
- Form the dough: Mix everything until a dough forms. It might seem a bit crumbly, but it shouldn't stick to fingers. Use your hands to press this mixture evenly into the bottom of your prepared baking pan. Use a flat-bottom glass or the bottom of a measuring cup to press it evenly.
- Pre-Bake: Bake the crust for 12-15 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly while you prepare the lemon filling.
Make the Lemon Filling:
- Whisk eggs: In a large bowl, whisk the eggs until light and slightly frothy.
- Add sugar: Gradually add the sugar to the eggs, whisking well until everything is thoroughly combined.
- Add the lemon: Stir in the fresh lemon juice and lemon zest. The aroma at this point already is divine!
- Incorporate almond & coconut flour: Add the almond flour, salt and coconut flour to the mixture and whisk quickly until everything is combined. Make sure there are no lumps. Let sit for a couple of minutes to blend a bit more.
- Pour and Bake: Pour the lemon filling evenly over the pre-baked crust.
- Second Bake: Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and the edges are slightly golden. Just like a custard. The center will still have a slight jiggle to it.
- Cool: Remove the pan from the oven and let the lemon bars cool completely in the pan to firm up . Then, cover and refrigerate for at least 2 hours (preferably longer) before slicing. This step is crucial for the bars to set properly.
Tips and Tricks
- Lemon Juice: Fresh lemon juice is key for that vibrant flavor. Bottled lemon juice just doesn't compare. Don't be afraid to use a little extra lemon zest for even more zing!
- Cooling is Crucial: Patience is a virtue, especially when making lemon bars! The longer you wait to cool in the fridge before slicing, the cleaner those cuts will be and the nicer texture they will have.
- Powdered Sugar Finish: Before serving, dust the top of the lemon bars with a generous coating of powdered sugar. It makes them look extra fancy.
- Mix it up: If you are feeling adventurous, try adding some berries to the batter or a teaspoon of vanilla extract in the batter.
- Make ahead of time: These lemon bars are a perfect dessert you can make a day ahead of time. This saves you valuable time when preparing for the party/event.

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Product Recommendations
To get the best results for these lemon bars, I always rely on a good quality baking pan for even baking. This 8x8 inch baking pan is my absolute go-to. I also adore using my lemon zester, it is great for the zesting or lemon and other fruits to get maximum flavor! Trust me investing in these two simple tools helps tremendously.
So there you have it, my friends! My absolute favorite gluten-free lemon bar recipe. Whether you're a baking newbie or a seasoned pro, I promise these bars will become a staple in your kitchen. Give them a try and let me know how they turn out in the comments below! I truly hope you love these as much as I do. Happy baking!
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