These gluten-free lemon bars use tangy lemon and creamy butter to create a gluten-free take on classic citrus bars.
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1 cup Gluten-Free Flour Blend (see below)
1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
3/4 cup sugar
2 large Land O Lakes® Eggs
3 tablespoons lemon juice
2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon freshly grated lemon zest
1/4 teaspoon gluten-free baking powder
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.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
Explore reviews fromour online community
Amazing recipe. My friend is GF and said she'd had a hard time finding good GF lemon bars. So I made some for her birthday. They came out great. They were a huge hit at the party.
I made two batches. The first I followed the recipe exactly and they were very tasty, but I thought needed more lemon. So for the second batch I doubled the lemon juice and zest, and they were also very good! They don't taste as sweet due to the added tartness of the additional lemon. I honestly can't say which way I like better. If I make them again I'll probably aim for the middle and do 1.5 times the lemon.
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!