Gluten-Free Lemon Bars

About two years ago, one of my children was diagnosed with celiac disease. This is a wheat allergy, and having a mother who loves to bake makes life especially difficult for her. However, I also love to experiment with foods, so I’ve been developing gluten-free versions of some of our favorite treats.

That brings me to this recipe! We think they’re even better than regular lemon bars. The gluten-free flour and corn starch make the crust melt in your mouth. Combine that with the deliciously sweet and tart filling, and it’s fabulous!

Now everyone is happy!

Easy Step-By-Step Instructions for Gluten-Free Lemon Bars

Lemon Bars
Melt 1 cup butter, and allow to cool. Preheat oven to 340 degrees F. I know that’s a strange temperature, but for my oven, it seems to be just right.
Lemon Bars
Cut an approximately 3 foot length of aluminum foil, and fold it in half. Fold each of the ends over about an inch to make reinforced “handles.” You’ll use then to lift the bars out of the pan.
Lemon Bars
Press the foil into a 13 x 9 inch baking pan, and lightly coat with non-stick baking spray. Then preheat oven to 340 degrees F. (I know that’s a weird temperature, but that’s how it is.
Lemon Bars
In a mixing bowl whisk together: 1 ½ cups gluten-free flour, 1 cup powdered sugar, ½ cup cornstarch, ¾ teaspoon salt,
Lemon Bars
Pour melted butter over gluten-free flour mixture , and stir to form a dough.
Lemon Bars Recipe
Press dough into bottom of prepared baking pan, and bake at 340 degrees for 25 minutes.
Homemade Lemon Bars
While the crust is baking, prepare the filling as follows. Thoroughly wash and dry 4 or 5 lemons. Remove 1 tablespoon of zest (each lemon produces about ½ tablespoon of zest). I used 2 lemons. Then cut the lemons in half and squeeze ¾ cup juice from them. (each lemon produces between 1/8 and 1/4 cup juice). I used 5 lemons. I squeeze the juice through a strainer to remove seeds.
Lemon Bars
In another mixing bowl, whisk together ½ cup granulated sugar and 3 tablespoons corn starch.
Lemon Bars
Whisk 4 eggs until smooth and frothy.
Lemon Bar Cookies
Add eggs, lemon zest, and juice to the sugar mixture, and beat with whisk until completely incorporated with no lumps.
Lemon Bar Cookies
When crust is baked, remove from oven, and …
Lemon Bars
… slowly pour filling on top, and return to oven for 25 minutes more.
Lemon Bars
Return to oven for another 25 minutes.
Lemon Bars
When finished baking, remove from oven, and allow to cool in pan for 10 minutes.
Homemade Lemon Bars
Use foil “handles” to gently lift from pan, and place directly on a rack to cool completely.
Lemon Bars
When cool, use “handles” to return to baking dish, cover tightly, and refrigerate several hours or overnight.
Lemon Bars
When ready to serve, remove from pan, peel back foil, and sprinkle top with ½ cup powdered sugar.
Homemade Lemon Bars
Cut into squares, and …
Lemon Bars
… serve.
Gluten-Free Lemon Bars

Free Printable Recipe for Gluten-Free Lemon Bars

Gluten-Free Lemon Bars

Gluten-Free Lemon Bars

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


Crust Ingredients:

  • 1 ½ cups gluten-free flour
  • 1 cup powdered sugar
  • ½ cup cornstarch
  • ¾ teaspoon salt
  • 1 cup butter melted and cooled

Filling Ingredients:

  • 4 large eggs room temperature
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¾ cup lemon juice 4-5 lemons
  • 1 tablespoon lemon zest
  • ½ cup powdered sugar for sprinkling on top


Crust Directions:

  • Preheat oven to 335 degrees F.
  • Melt butter, and set aside to cool.
  • Line a 13 x 9 inch pan with foil. (I use a 3 fool piece, folded in half. Then I fold each end over about an inch to create reinforced handles.
  • Spray the foil with non-stick baking spray.
  • Whisk gluten-free flour, powdered sugar, cornstarch, and salt until combined. Add cooled butter, and mix to form dough. Press into foil lined pan.
  • Bake at 335 degrees for 25 minutes.

Filling Directions:

  • While crust is baking, wash lemons, and remove 1 tablespoon zest. Squeeze ¾ cup juice.
  • Whisk together eggs, sugar and cornstarch. Then add zest and juice and whisk until completely incorporated.
  • Remove crust from oven, and slowly pour lemon mixture on top. Carefully return to oven and bake another 25 minutes.
  • Remove from oven, and allow to cool 10 minutes on a cooling rack. Using the reinforced ends of the foil, gently lift from pan, and cool the rack. When completely cool, return to baking pan, cover tightly, and refrigerate several hours or overnight.
  • Just before serving, sift powdered sugar over top, and cut into squares.
  • Serve plain or garnished with whipped cream, ice cream, or berries.