Ingredients

1 cup gluten-free all-purpose flour blend (gum-free)

1/3 cup confectioners’ sugar (plus extra for dusting)

1/4 teaspoon salt

2 teaspoons lemon zest

1/2 cup unsalted butter (melted and cooled)

4 large eggs (at room temperature)

1 cup granulated sugar

1 teaspoon baking powder

2/3 cup lemon juice (freshly squeezed, about 4 lemons)

1/2 cup gluten-free all-purpose flour blend

Instructions

Step 1: Preheat your oven to 325°F. Grease an 8-inch square pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: In a bowl, whisk together 1 cup gluten-free flour, confectioners’ sugar, salt, and lemon zest. Stir in the melted butter. If the mixture feels too dry, add a little more melted butter until it can be pressed evenly into the pan.

Step 3: Press the crust mixture firmly into the prepared pan. Bake it for 15-20 minutes, until it firms up and just starts to set. Remove it from the oven and allow it to cool briefly.

Step 4: In a separate bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, and 1/2 cup gluten-free flour until smooth and fully combined.

Step 5: Pour the lemon filling evenly over the warm crust.

Step 6: Return the pan to the oven and bake for 22-27 minutes, until the filling is just set but still has a slight jiggle in the center when gently shaken.

Step 7: Let the lemon bars cool in the pan for about 20 minutes, then transfer the pan to the refrigerator and chill for at least 2 hours to firm up completely.

Step 8: Once chilled, use the parchment overhang to lift the bars out of the pan. Dust with extra confectioners’ sugar and cut into 12 squares. Serve cold for best results.

Tips & Variations

Use freshly squeezed lemon juice for the best bright, natural flavor.

If your flour blend contains xanthan gum, you can omit extra thickening ingredients; otherwise, ensure your blend is suitable for baking.

Add a tablespoon of poppy seeds to the filling for a delicate crunch and added texture.

For a dairy-free version, substitute the butter with a vegan margarine or coconut oil.

Storage

Store the lemon bars covered in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bars (cut or whole) wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator before serving. Reheat briefly at room temperature or enjoy chilled.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour in the same quantities if gluten is not a concern. The texture might be slightly different but still delicious.

How do I prevent the filling from cracking?

Be careful not to overbake the filling; it should have a slight jiggle when you remove it from the oven. Allowing the bars to cool gradually and chilling them helps prevent cracks.