Description
These gluten-free lemon bars feature a buttery almond flour shortbread crust and a bright, tart lemon filling. They are naturally gluten-free, make-ahead friendly, and taste better than traditional bakery versions.
Ingredients
Scale
- 1 ½ cups blanched almond flour
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ⅓ cup fresh lemon juice
- 3 large eggs, room temperature
- 2 tablespoons lemon zest
- ¼ cup all-purpose gluten-free flour blend
- ½ teaspoon xanthan gum (optional, if GF blend doesn’t contain it)
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and spray lightly with non-stick spray.
- In a medium bowl, combine almond flour, ¼ cup sugar, and salt. Add softened butter and mix with a fork or fingers until the mixture resembles coarse sand and holds together when squeezed.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden brown around the edges. Remove and let cool while making the filling.
- In a separate bowl, whisk together 1 ½ cups sugar and the gluten-free flour blend (and xanthan gum if using). Add eggs one at a time, whisking well after each addition. Whisk in lemon juice and zest until smooth.
- Pour the lemon filling over the partially baked crust. Bake for 20-25 minutes until the edges are set and the center is slightly jiggly but not watery. A toothpick inserted in the center should come out clean.
- Cool the bars completely in the pan on a wire rack for at least 2 hours, or until room temperature. For best results, chill in the fridge for 4 hours or overnight.
- Lift the bars out of the pan using the parchment overhang. Slice into squares and dust lightly with confectioners’ sugar before serving.
Notes
Use blanched almond flour for a fine texture; almond meal will make the crust gritty. Ensure eggs are at room temperature to prevent curdling. The bars must cool completely before cutting to set properly. Store in an airtight container in the refrigerator for up to 5 days. Do not reheat, as the filling will become runny.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15
- Sodium: 60
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: gluten-free, lemon bars, almond flour, shortbread, dessert, baking, gluten-free baking, easy dessert