Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These gluten-free lemon bars use tangy lemon and creamy butter to create a gluten-free take on classic citrus bars.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
Combine all filling ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set.
Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.
Dietary Fiber: g
It was absolutely wonderful. Everyone loves it. My favorite comment from a friend, "I thought you had to eat gluten-free, how can you eat this"?
This recipe is straight fire like better than my mixtape.
This is an excellent recipe and loved by everyone who tastes it. However, my long experience in making shortbread tells me that the crust should have 1.5 cups of flour for that amount of butter otherwise the crust is too soggy. (shortbread ratios of flour, butter, sugar are 3:2:1) It goes to 5 stars with the crust alteration!
I loved this recipe, the crust to filling ratio seemed off at first, but once it bakes it turns out perfect. I used about 6 Tbsp lemon juice and 3 Tbsp zest, so I added 3 Tbsp more of sugar and gluten free flour and 1/8 tsp xanthan gum (I used king Arthur gluten free flour instead of doing the blend, so had to add the xanthan gum, 1/2 tsp for the crust), and it was not to sweet at all. Also, I used a pastry blender to mix the crust, works so much better than a mixer, you really get the crumbly texture you want. These turned out better than my normal flour recipe!
I think the butter in the crust should be 1/4 cup instead of 1/2 cup....it would not crumble and would not bake as a crust should even after 30 minutes. Pouring the filling on top went into the uncooked middle of the crust. Also there doesn't seem to be enough filling. I will try once more using half the butter called for.
Really, really good! I also increased the lemon juice and reduced the sugar just a tad as I also prefer them a little tarter.
I just tried this recipe since I LOVE lemon bars but have not been able to eat them since I found out I have a gluten allergy, and I can not recommend these enough!!! They are AMAZING!!! I am sharing them with all of my gluten free friends
I made this recipe & it turned out so delicious. I did make one "tweak" to the recipe as I wanted extra lemon taste. The night before, I added the lemon zest with the sugar & let it sit in the fridge until morning. The extra lemon flavor is remarkable.
Really delicious, easy recipe. With three celiac toddlers and myself all eating GF, I don't like to make a separate meal for my husband or guests, and I pride myself in offering recipes that no one else guesses are gluten free. This is definitely one of those recipes! As one other reviewer mentioned, I also doubled the amount of fresh lemon juice, and it was fantastic. We don't like things shockingly sweet, and doubling the lemon juice made it ever so slightly tart and more lemony. Getting ready to make this again for the in-laws.
I like my bars just a bit tarter so I went to 6 T lemon juice. Excellent reipe though!
This recipe was easy and delicious...the crust was delish. Next time I make it I will add more lemon and lemon zest. Thank you for making a great GF recipe!!
I haven't made lemon bars in ages. This is one of DH's favorites and it was wonderful to find a gluten free version. The crust is flaky and no one would ever guess they are gluten free.
This is such a simple, delicious recipe! The lemon is sharp and flavorful, the crust just right. I double the recipe every time because they are gone before I can cool them completely! I have also tried them with some lime juice and zest added to the lemon (about half and half). It made for a surprisingly refreshing bar...the lime definitely came through. Those I let cool completely before eating. The flavors married well. Next time maybe orange?? : )
I have yet to make this recipe. I just wanted to give Tony G. a pointer. When making anything that calls for starch such as potato starch called for in the all purpose flour blend, do not lick the spoon or your fingers if either will come in contact with the filling. Saliva has an enzyme that breaks down starches into sugar. My Dad was having trouble with his lemon bar recipe until I caught him reusing his tasting spoon. This could be one reason for the "flops". Also Helen, do you add more flour blend or something to replace the sugar that you remove from the recipe? Sorry for the 5 star ratting I have high hopes for this one already I suppose.
This was the first gluten free recipe that I have tasted that tasted as good as wheat flour recipes. I know it must be the flour blend . The bars were great, with a little tweaking!. I would say that they are probably best the day they are made though they were really good made the day before they were to be served. My "tweak" would be cutting back on the amount of sugar in the lemon filling. For my taste, and I was not raised in America, I like things less sweet. I cut back the sugar to a 1/2 cup and that, for my taste, was still too much sugar, I'll cut back more next time. For anyone having trouble with the cookie crust, don't use store brand butter! Store brand butter has more oil add than pure butter, use Land0lakes, you won't have the same trouble.
I made these Lemon Bars and didn't think they had enough filing versus crust and there was not enough lemon taste. The crust was very tastey. A favorite Lemon Bar recipe of mine has much more lemon juice.
I've made the bars twice and both times, it was a flop. The "mess," which is what it looked like, tasted great, but the bars would not firm up and be "bar" like. Talk about frustrating, because I LOVE lemon bars! I'm sure it must be good. Maybe someone could offer a suggestion?
Honestly, I tasted these and cried. Why? Because they taste just like a lemon bar is supposed to taste. It's been ages since I had a dessert which tasted "normal" even though it is GF. I can take them to a potluck, and no one knows that it is not made with wheat flour.
This was so easy and so delicious. Everyone loved it. Even the people who aren't gluten free in my family.
It was great, I made it for a Food Science lab in college since we were studying Gluten Free recipes and flour. It still had that great lemon bar taste even though regular flour wasn't used. I would easily make it again!
When I make these delicious bars I have to make a double batch and they don't last long! My husband has celiac disease, so this is such a special treat for him and my children just LOVE 'EM!!
Excellent flavor, good keeper, very attractive
Quick to make; LOVED by all!
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© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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