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Gluten Free Lemon Bars

gluten free lemon bars
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 245

Ingredients  

For the Gluten Free Shortbread Cookie Crust:
  • 240 g 2 cups gluten-free flour blend (containing xanthan gum - see notes)
  • 65 g ½ cup powdered sugar, sifted
  • 2 g ½ teaspoon fine sea salt
  • 226 g 1 cup unsalted butter, cold and cubed
  • 15 ml 1 tablespoon heavy cream, cold
  • 5 ml 1 teaspoon pure vanilla extract
For the Lemon Curd Filling:
  • 4 large eggs room temperature (240g total)
  • 2 large egg yolks room temperature (40g total)
  • 300 g 1½ cups granulated sugar
  • 30 g ¼ cup gluten-free flour blend
  • 2 g ½ teaspoon fine sea salt
  • 120 ml ½ cup fresh lemon juice (from 4-5 large lemons)
  • 15 g 1 tablespoon fresh lemon zest (from 2-3 lemons)
  • 30 g 2 tablespoons unsalted butter, melted
  • 60 ml ¼ cup heavy cream
For Finishing:
  • 30 g ¼ cup powdered sugar for dusting

Instructions

Step 1: Prepare Your Pan and Oven

  • Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving 2-inch overhang on two sides for easy removal. Lightly grease parchment with butter. This preparation ensures clean edges and prevents sticking.
    gluten free lemon bars

Step 2: Make the Gluten Free Shortbread Cookie Crust

  • In a large bowl, whisk together gluten-free flour, powdered sugar, and salt until completely uniform. Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining—this takes about 3-4 minutes of consistent work.
    Drizzle cold cream and vanilla over mixture. Using a fork, toss gently until dough just begins to hold together when squeezed—don't overwork or the crust will be tough.
    gluten free lemon bars

Step 3: Pre-bake the Crust

  • Press dough evenly into prepared pan, ensuring corners are filled and surface is level. Use the bottom of a measuring cup to create an even layer. Poke holes all over surface with a fork to prevent puffing.
    Bake for 18-22 minutes until edges are lightly golden and center appears set but not browned. The crust should feel firm when gently pressed. Remove from oven and reduce temperature to 325°F (165°C).
    gluten free lemon bars

Step 4: Prepare the Lemon Filling

  • While crust bakes, prepare filling. In a medium bowl, whisk whole eggs and egg yolks until smooth and slightly frothy (about 1 minute). Gradually whisk in granulated sugar until well combined and mixture is pale yellow.
    In a small bowl, whisk together gluten-free flour and salt. Add to egg mixture, whisking constantly to prevent lumps. Strain mixture through fine-mesh sieve to ensure silky texture this step is crucial for professional results.
    gluten free lemon bars

Step 5: Add Lemon Components

  • Whisk in fresh lemon juice, lemon zest, melted butter, and heavy cream until completely smooth. The mixture should be bright yellow and pour easily. Taste and adjust tartness with additional lemon juice if desired.
    gluten free lemon bars

Step 6: Assemble and Bake

  • Pour lemon filling over hot crust the heat helps set the bottom layer and prevents sogginess. Gently tap pan on counter to release air bubbles and level filling.
    Bake at 325°F (165°C) for 22-26 minutes until center is just set but still slightly jiggly when gently shaken. The surface should no longer appear wet but shouldn't be browned. A toothpick inserted in center should come out with just a few moist crumbs.

Step 7: Cool Completely

  • Cool completely in pan on a wire rack for at least 3 hours or overnight. This cooling period is essential for proper texture development. Refrigerate for final 30 minutes before cutting for cleanest slices.
    Using parchment overhang, lift bars from pan. Dust with powdered sugar just before serving. Cut with a sharp knife, wiping clean between cuts.
    gluten free lemon bars
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