Lemon Squares (Gluten Free Lemon Bars) are the easiest lemon bar recipe, and they just so happen to be gluten free! This lemon squares recipe is one of our favorite easy gluten free desserts. Thick, creamy, tart, and utterly delicious. The Best Lemon Bars you’ll ever taste!
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GLUTEN FREE Lemon Bars Recipe (Lemon Squares)
Lemon Squares are a classic recipe everyone should know how to make. These Gluten Free Lemon Bars are so EASY, anyone can feel like a pastry chef.
Lemon Squares are easier than you might think. Baking is still a bit intimidating for me, as I’ve talked about before. When I started this blog, I couldn’t cook ANYTHING, and I for sure couldn’t bake anything. Cooking seems to be so much easier to me.
Throw this in, leave this out…most recipes are easy to customize and hard to ruin. Baking is more precise. It seems like more of a skill. Along the blog’s journey, I’ve had some baking successes that I’m so proud of! These Gluten Free Lemon Bars are a favorite.
Before I attempted this easy lemon bars recipe, my mom helped me make her famous Oatmeal Chocolate Chip Crinkles, I made an amazing Raspberry Moscow Mule Bundt Cake, and I tackled and perfected Mini Nutella Cheesecakes (nevermind that those are no bake. shhh!).
Today’s recipe, GLUTEN FREE LEMON BARS, has quickly become one of my favorite gluten free dessert recipes on the site. They are SO creamy, dreamy, and EASY! You’ll crave them year-round, but they’re especially perfect for Spring and Summer. Lemon Squares just can’t be beat in my opinion.
These Gluten Free Lemon Bars are a must-bake dessert! I love the flavor of these Lemon Squares AND they’re easy to make.
How do you make Gluten Free Lemon Bars?
Part of what makes these Gluten Free Lemon Bars oh so easy and perfect is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You heard that right, ONE TO ONE. No more adding in special ingredients to make gluten free flours work with your favorite recipes. You can literally add this flour into any of your best bets just as you would all-purpose flour and bake away.
Bob’s is amazing and making things way too simple for people like me. It’s what makes this recipe one of my favorite Easy Gluten Free Desserts. It’s as simple as swapping out the flour.
Thank you Bob’s Red Mill! Pat thanks you too, he’s the inspiration behind these lemon squares. He asked me to work on some gluten free goodies and this was my first attempt. Now that I know how easy they are, they won’t be my last.
Easy Gluten Free Desserts
If you’re looking for some more easy gluten free desserts or other recipes, try out some of my favorites:
- Gluten Free Spritz Cookies
- Gluten Free Buffalo Wings
- Gluten Free Carrot Cake Bars
- Gluten Free Holiday Sangria
- Gluten Free Brownies
- Gluten Free Churros Recipe
How to Make Lemon Bars (Step by Step Recipe)
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Heat Oven to 350°F. Spray a 9×9 baking dish with nonstick spray and set aside. (I also like to line with foil and then spray…makes pulling them out of the pan much easier)
FOR THE CRUST
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In a medium bowl, combine flour and sugar. Use a fork or knives to stir in the butter until a crumbly mixture results. Add water a bit at a time. Take mixture and press evenly into the bottom of the pan.
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Bake for approximately 25 minutes until slightly golden and set.
FOR THE FILLING
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In a mixing bowl, stir together all of the filling ingredients until smooth.
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Pour mixture over the still-hot crust.
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Bake 22-26 minutes or until set in the middle. Let cool on the counter for a minimum of two hours. Cut into squares and sprinkle with powdered sugar. If not immediately serving, store in the fridge.
Be sure to watch the video to see the step-by-step lemon bar recipe in action!
Tips for Making Lemon Squares
I sampled a few variations before settling on this Lemon Bar Recipe. I’m SO happy with the result. These gluten free Lemon Bars are the right amount of creamy, tart, and crust altogether.
- If you want to make this dessert with regular flour (instead of gluten free) that’s no problem at all! Just use all-purpose flour in place of the gluten free flours. Also, I hope you’ll check out all of our Gluten Free Recipes!
- Powdered sugar is gluten free as long as it uses cornstarch or tapioca starch as its base. so just be sure to double-check the ingredient list.
There are tons and tons of great lemon square recipes out there, but I hope you give this one a try. I think it’s amazing and we sure do love it. I know it’s a bold statement to say these are THE BEST LEMON SQUARES but I really do think this is the Best Lemon Bar Recipe out there! If I do say so myself (as my Mom would say).
These lemon bars are so perfect for Easter. Get more Easter Dessert Ideas right here!
FAQ for making Lemon Squares
Do you put Lemon Bars in the fridge?
I recommend keeping them cool. You can keep them in the fridge or on the counter in an airtight container for 2-3 days, but the refrigeration will only enhance the flavor of the bars and keep them extra creamy.
How much is the juice of one lemon?
On average, each lemon has 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. Great info to know!
How long can you keep lemon squares?
I recommend no more than 2-3 days in an airtight container.
How long is a lemon good for?
A lemon can stay good and fresh for up to 1 week at room temperature and 2-3 weeks in the fridge. Cut lemons can stay good for 2-3 days in the fridge.
See the recipe card below or watch our video on how to make Lemon Squares. Enjoy!
Be sure to try some of our other lemon-flavored recipes:
- Sour Cream Lemon Pie
- Lemon Meringue Cookies
- Homemade Lemonade Recipe
- Lemon Sauce or Syrup
- Lemon Butter Salmon in Parchment
Best Ever Gluten Free Lemon Bars
Ingredients
For the Crust
- 1½ cups Bob's Red Mill 1:1 Gluten Free Flour 222 grams
- ½ cup granulated sugar 100 grams
- ½ cup salted butter 113 grams, cold and cut into pieces (1 stick)
- 2 tablespoons water 28 grams
For the Filling
- 1½ cups granulated sugar 300 grams
- ½ cup lemon juice 114 grams, from 4 lemons
- 2 tablespoons grated lemon zest 12 grams, from 2 lemons
- 4 large eggs 200 grams, lightly beaten
- ¼ cup Bob's Red Mill 1:1 Gluten Free Flour 37 grams
For Serving
- Powdered sugar optional (SEE NOTE)
Equipment
- Kitchen Scale (optional)
Instructions
For the Crust
- Preheat oven to 350°F. Spray a 9x9-inch baking pan with nonstick spray and set aside. (I also like to line with foil and then spray...makes pulling them out of the pan much easier)
- In a medium bowl, combine the flour and sugar. Use a fork or knives to stir in the butter until a crumbly mixture results. Add the water a bit at a time. Take mixture and press evenly into the bottom of the pan.1½ cups Bob's Red Mill 1:1 Gluten Free Flour, ½ cup granulated sugar, ½ cup salted butter, 2 tablespoons water
- Bake for approximately 25 minutes until slightly golden and set.
For the Filling
- In a large bowl, stir together all of the filling ingredients until smooth.1½ cups granulated sugar, ½ cup lemon juice, 2 tablespoons grated lemon zest, 4 large eggs, ¼ cup Bob's Red Mill 1:1 Gluten Free Flour
- Pour mixture over the still-hot crust.
- Bake 22-26 minutes, or until set in the middle. Let cool on the counter for a minimum of 2 hours. Cut into squares and sprinkle with powdered sugar.Powdered sugar
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- NOTE: Powdered sugar is gluten free as long as it uses cornstarch or tapioca starch as its base. so just be sure to double-check the ingredient list.
- If you want to make this dessert with regular flour (instead of gluten free) that's no problem at all! Just use all-purpose flour in place of the gluten free flours.
- Nutritional information does not include optional ingredients.
Nutrition Information
I made these and they were fantastic. I like to measure with a scale for baking and I’m questioning the grams for the lemon zest. Is it meant to read 1-2 grams not 12? At least that’s now I see it .
Thanks,
Mary
1 tablespoon of lemon zest weighs 6 grams, so 2 tablespoons weigh 12 grams! A teaspoon would be 1-2 grams.
Hi Becky, This lemon bar recipe deserves more than 5 stars in my book. I made the recipe as written, but technique wise~~here are 2 tips that may help some readers:
1. I made the base crust in food processor. I just roughly cut up a stick of frozen butter and tossed it in food processor bowl with other crust ingredients. I used a little more than 2 tablespoons of water for the crust to roughly come together.
2. When patting the crust base into the pan, I dampened my fingers with a little water and this really helped to keep the dough off my fingers and to get it down smooth into the pan
Those are some great tips, Judy!
We made these lemon bars for a family gathering. One person has celiac disease so the entire day was all gluten-free. These bars are AMAZING and very easy to make. They were gobbled up quickly and we’ve gotten many requests for the recipe! (I’ve shared your link). Thank you for sharing!!!
Thanks for sharing with others!
Looking for a quick gluten free Lemon Bars and I found this website. Just want to leave a note that the bars where delicious and I even used an alternative sugar for baking. Came out perfect from the oven, chilled for 2 hours. Took it out from refrigerator dust it with sugar on top and my husband and I loved it.
Thanks for sharing!!
Cant find the 1 to 1 flour will the baking flour work?
It won’t be gluten-free!
Mine was a rock not enough filling
I am sorry to hear!
These were soooo yummy!
Looks delicious, Melody!
Can you make ahead of time and keep in the fridge?
You can as long as it’s served not to soon after making them!
I have made these twice, the first time in the 9X9 pan, the second time in a 9X13 pan. The crust was too thick for me in the 9X9, much better for me in the 9X13 pan. The filling in the larger pan was baked at 23 minutes and was perfect, not gooey or underdone! Taste is good!
Thanks for sharing!
I have made this recipe four times now, my mom is gluten free and she LOVES these, I make her a whole pan and she freezes them. One question – the most recent time I made them I cooked for a whole 26 minutes and the filling was not cooked at all – total liquid still. Any idea what I could have done wrong??
It may have just been a fluke! Three out of four times success, you are doing great!
Jennifer, ours came out runny too, even after putting back into the oven for 10 additional minutes. Tasted great though, so we ate it! Might be the eggs, different brands don’t always equal the same size and changes the outcome. Also we used large eggs….don’t know what size anyone else used and the recipe doesn’t specify large or medium.
I cooked mine for 40 mins, started to look a bit burnt on the edges and middle was raw. Going to let it cool and see if that helps not as yellow as the images and more if a cake than I expected!