In the world of gluten-free delights, few treats stand out as prominently as classic Gluten-Free Lemon Bars. I’ve been making Ina Garten’s classic recipe for many years and found it produces the absolute best lemon bars. I make mine (as I do all my baked goods) gluten-free, but you certainly don’t have to.
These bars offer an explosion of flavors, where a delicate, gluten-free shortbread crust cradles a luscious layer of sweet and tart lemon goodness. The classic lemon bar has been a staple in my kitchen for years, and its popularity never wanes. It’s also one of my husband’s favorite desserts, so it’s always fun for me to make these for him. Here’s what makes them a family favorite.
A good shortbread crust is an important foundation for these lemony treats. The crust is substantial enough to hold the lemon filling together but light and flaky enough not to be the star of the show. The lemon layer, made with the zest and juice of fresh lemons, is just sweet enough and just tangy enough to melt in your mouth.
There are various ways to get flexible with this recipe. You could totally adapt them into a lemon tart by pressing the crust into a pie pan and topping it with the lemon layer. Or you could just follow the lemon filling recipe and serve that with some berries and cream on top if you wanted to skip the crust part. And finally, these bars freeze beautifully, so bake up a batch and store them in an airtight freezer container for future indulging.
Gluten-Free Lemon Bars
Ingredients
For the crust
- ½ pound unsalted butter room temperature
- ½ cup granulated sugar
- 2 cups gluten-free flour
- ⅛ teaspoon kosher salt
For the filling
- 6 extra large eggs room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest 4-6 lemons
- 1 cup lemon juice freshly squeezed
- 1 cup gluten-free flour
- Confectioners’ sugar for dusting
Instructions
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Preheat the oven to 350℉.
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For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the gluten-free flour and salt and, with the mixer on low, add to the butter until just mixed. Place the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
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Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
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For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
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Cut into squares and dust with confectioners’ sugar.
This recipe was adapted from Barefoot Contessa Lemon Bars recipe.
