Nancy's Gluten Free Lemon Bars

Nancy's Gluten Free Lemon Bars

This recipe is one of our family's very favorites. If you don't need to eat gluten free, you can substitute regular all-purpose flour.


Shortbread Crust
--1 cup gluten-free flour
--1/2 c. butter, room temperature or softened
--1/4 c. powdered sugar
--1/4 tsp. vanilla
--1/4 tsp. salt

Lemon Layer
--2 large eggs + 1 large egg yolk
--1 c. sugar
--2 T. gluten-free flour
--1/4 c. lemon juice
--1 T. grated lemon zest
--1 tsp. powdered sugar (to taste)


1. Preheat oven to 350 F and grease 8x8 pan.

2. Place 1 c. flour and the butter in a bowl and mash until thoroughly combined.

3. Mix in 1/4 c. powdered sugar, vanilla, and salt. Mix until looks like cookie dough.

4. Moisten your fingers with a little water and press dough into bottom of dish. Use a fork to prick holes all over crust.

5. Bake crust center rack until edges are golden brown, ~22 minutes.

6. Meanwhile, beat egg and egg yolks together in bowl. Whisk in sugar and 2 T. flour until smooth.

7. Add remaining flour, lemon juice, and lemon zest; mix 2 minutes. Pour over crust.

8. Bake on center rack until custard is set, ~25 minutes.

9. Cool before cutting. Dip knife in hot water to cut. Dust with powdered sugar and serve.

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