I love anything and everything lemon. I could buy a jar of lemon curd and eat it straight from the jar. When we went to Sorrento, Italy I was in heaven. Everything lemon. Since I have some limoncello from our trip to Italy, I decided to make some gluten free lemon bars with the addition of limoncello.
We were craving a refreshing dessert. With the weather getting warmer and sunnier days, the gluten free lemon bars are the perfect dessert. All citrus desserts, like this Greek Orange Pie, are refreshing and light. This lemon square recipe is a great treat for the entire family.
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There are three versions of this gluten-free lemon bar recipe. One version is gluten-free and made with almond flour. The other gluten-free version is nut-free and made with gluten-free flour, and the third version is a non-gluten free version and made with regular flour. You decide what is best for you. You can’t go wrong with any of the versions.
YOU MIGHT ALSO ENJOY THESE RECIPES:
- Tahini Chocolate Chip Cookies (Gluten-Free)
- Greek Orange Pie
- Easy Low Carb Peanut Butter Cookies (Gluten Free)
- Gluten Free Donuts
- Gluten Free Bread Recipes
Three Versions of Gluten Free Lemon Bars
Gluten Free Lemon Bars Crust With Gluten Free Flour
- 2 cups Bob’s Red Mill Gluten-Free Baking Flour
- 1/2 cup powdered sugar (confectioners sugar)
- 1 cup salted butter, cubed and cold
1. Add the flour and the powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball. You can also do this by hand. Just make sure the butter is soft enough to handle.
2. Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden.
Gluten Free Lemon Bars With Almond Crust
- 2 cups almond flour
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons cold butter, diced
- Combine the dry ingredients in a small bowl, whisk to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
- Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2″ up the sides of the pan.
- Bake the crust until it’s light golden brown, about 8 to 10 minutes.
Lemon Bars With Regular Flour Crust
- 1-1/4 cup all-purpose flour
- 3 tablespoons confectioners sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 10 tablespoons cold butter, cubed
- 1 teaspoon grated lemon zest
- Preheat the oven to 325 degrees F. Line a 9×9-inch baking dish with parchment paper so it overhangs over the edges. Lightly spray it with nonstick cooking spray and set aside.
- Add the flour, confectioners sugar, granulated sugar, and salt to a large bowl and whisk to combine.
- Add the butter and lemon zest to the mixture. Use a pastry blender (or two forks), to mix the butter into the dry mixture until crumbly.
- Transfer the mixture to the baking dish. Spread it evenly across the bottom, and pat it down firmly with your hands.
- Bake until lightly golden, 30-35 minutes. Remove from the oven and place on a wire rack to cool slightly.
Gluten Free Lemon Bars Limoncello Filling
- 1/4 cup limoncello (Limoncello can be found at any liquor store. You can also replace it with fresh lemon juice)
- 1 cup sugar
- 1/2 teaspoon baking powder
- 3 eggs, beaten
- 5-6 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
- Confectioners sugar as garnish
Gluten Free Lemon Bars Limoncello Filling Instructions
- Increase the oven’s temperature to 350 degrees F.
- Add the sugar and baking powder to a bowl, and mix to combine. Add the eggs, lemon juice and zest, and the limoncello. If you are not using limoncello then replace it with lemon juice. Mix well.
- Pour the mixture over the crust and bake for 30-35 minutes or until lightly golden and slightly firm.
- Cool on a wire rack. I like to place the lemon bars in the fridge to slightly harden before cutting.
- Use the overhanging parchment paper to remove from the pan. Cut into squares and sprinkle the tops with confectioners sugar.
Gluten Free Lemon Bars Tips
- Use fresh lemon juice only. Squeeze your own lemons for the juice. Trust me, it will taste so much better. Don’t use the fake stuff.
- Let the crust cool just slightly before adding the lemon filling and baking again.
- Parchment paper is your friend. Make sure to line the pan with parchment paper. This makes it so much easier to remove from the pan.
- Let the lemon bars completely cool before eating them. Trust me, this will be hard as they are so delicious.
- Store these gluten-free lemon bars in the fridge, if they last that long.
- Use the right size pan. If it is too large then you won’t have enough crust batter and it will be too thin.
- If you have two pans, you might want to double the recipe and make two as they will disappear.
Do you love lemon desserts? What are some of your favorite lemon desserts you would recommend?
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