The Best Gluten Free Lemon Bars
A buttery, gluten-free shortbread crust with a fresh, lemon custard filling. These are the best Gluten-Free Lemon Bars. They are the perfect treat for any occasion, everyone will love them!
Ingredients
- 1 Cup Unsalted Butter
- 1/2 Cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 2 Cups Gluten-Free Flour with xanthan gum (I prefer Bob's Red Mill 1:1 Gluten-Free Flour)
For the Filling
- 6 Eggs
- 2 Cups Granulated Sugar
- 1 Cup Lemon Juice (about 4 lemons)
- 1/2 tsp Pure Vanilla Extract
- 1/2 Cup Gluten Free Flour blend with xanthan gum (I used Bob Red Mill's 1:1)
- Powdered Sugar for dusting
Instructions
- Preheat oven to 325*F. Line a 9x13 baking pan with parchment paper. Making sure some hangs over the side so you can lift the bars out of the pan.
- To a large mixing bowl, add the melted butter, sugar, salt and vanilla. Slowly add the gluten-free flour and mix until the dough forms.
- Gently press the dough into pan lined with parchment paper until. Being careful to make sure it is even. Gently poke with fork. Bake at 325 for ~22 minutes or until edges are a light golden brown. Set aside to cool.
- For the filling, start by whisking the eggs. Once the eggs are whisked, add the sugar and whisk again. Next add the lemon juice and vanilla and whisk. Add the gluten free flour and whisk until well combined.
- Once crust is slightly cooled, add the lemon filling and bake for ~26 minutes or until the center no longer jiggles. Set aside to cool for ~1 hour.
- Once the bars are cool, it is best to cover them with plastic wrap and refrigerate them for another hour or two. Lightly dust them with powdered sugar and cut into squares before serving.
