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Gluten-Free Lemon Bars with Shortbread Crust

Three stacked squares of bright yellow Gluten-Free Lemon Bars with Shortbread Crust, dusted heavily with powdered sugar.
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Make rich, tart lemon bars using a buttery gluten-free shortbread crust. This recipe yields a perfect balance of crumbly base and smooth lemon filling.

Ingredients

Scale
  • For the Gluten-Free Shortbread Crust:
  • 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup (56g) almond flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • For the Lemon Filling:
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • Pinch of salt
  • 4 large eggs
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the gluten-free flour blend, almond flour, sugar, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Mix in the egg yolk until the dough just comes together. Do not overmix.
  5. Press the dough evenly into the bottom of the prepared baking pan to form the shortbread base.
  6. Bake the crust for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and reduce the oven temperature to 325°F (160°C).
  7. Prepare the filling: While the crust bakes, whisk together the sugar, gluten-free flour blend, baking powder, and salt in a separate bowl.
  8. Add the eggs, lemon juice, and lemon zest. Whisk until the mixture is smooth and well combined.
  9. Carefully pour the lemon filling over the hot, partially baked crust.
  10. Return the pan to the oven and bake for 25 to 30 minutes. The filling should be set but still have a slight jiggle in the very center.
  11. Let the bars cool completely in the pan on a wire rack (about 2 hours).
  12. Once cool, chill the bars in the refrigerator for at least 2 hours before lifting them out using the parchment paper overhang.
  13. Cut into squares and dust generously with powdered sugar before serving.

Notes

  • For a dairy-free option, substitute the butter in the crust with a firm, cold dairy-free butter alternative.
  • Use fresh lemon juice for the best tart flavor. Bottled juice changes the texture and taste.
  • If you do not have xanthan gum in your gluten-free flour blend, add 1/2 teaspoon to the crust ingredients.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookerykings.com/gluten-free-lemon-bars-with-shortbread-crust/