Easy Gluten Free Lemon Bars will satisfy any sweet tooth and are made without any refined sugar. This lemon bars recipe feels like a refreshing and delicious lemon treat! Bake these today and you'll have easy lemon bars all week long. Grab yourself a cup of coffee or tea and let’s make some healthy dessert.
Almond flour lemon bars taste like a gluten free lemon slice and are perfect for celebrating summer or brightening up winter! Make my Lemon Bars with my Lavender Iced Coffee recipe for the perfect summer treat! Then make my scrumptious Zucchini Boats for dinner and you've got the perfect summer menu.
More refreshing summer recipe ideas to keep you calm and cool all summer long!
🍋 Gluten Free Lemon Bar Ingredients
All you need for gf lemon bars are a few ingredients and you've got a refreshing and refined sugar-free lemon dessert! You will be making the filling separate from the lemon bar crust, but don't worry these are super simple lemon bars.
🍋 Ingredients For Gluten free shortbread crust:
- Almond Flour (my flour of choice is King Arthur)
- Coconut Sugar or granulated sugar
- Cornstarch or arrowroot powder
- Cold Butter or dairy-free butter substitute if making fully dairy free
- Himalayan Sea Salt or salt
- Lemon Zest
🍋 Ingredients For lemon bars recipe gluten free
- Freshly Squeezed Lemon Juice
- Almond Flour
- Eggs, room temperature
- Lemon Zest
- Powdered sugar for garnish, optional
Check out this awesome recipe video I made on how to make best ever gluten free lemon bars.
🍋 Gluten Free Dairy Free Lemon Bars
My version of dairy free lemon bars is made with no refined sugar.
The powdered sugar in the photos is up to you! It's strictly for garnish only and I actually found that I prefer my version of lemon bars without any additional powdered sugar topping because honestly, they don't need it.
🍋 Pro Tip: If you do add the powdered sugar, don't add it until after your lemon bars have firmed up completely in the fridge. If you add it right away, the powder sugar will melt and turn into a syrupy mess. 🍋
Lemon squares gluten free are sweet enough as is! This gluten free lemon dessert will be the hit at all of your summer events!
If you have a major sweet tooth, add the powdered sugar, but know that doing so keeps these from being totally refined sugar-free.
Let's be real, there are a million and a half lemon bar recipes floating around on the internet and everyone thinks they have the best one.
I made your typical lemon bars with low sugar, and I would say my recipe closely resembles one of my favorite chefs; Ina Garten's lemon bars recipe.
The only major changes I made were using coconut sugar instead of refined sugar, honey and more eggs.
🍋 Tips for making the best gluten free lemons bars
Gluten Free Almond Crust for Lemon Bars is the best flour to use.
I use Bob's Red Mill gluten free flour for the best lemon bars. You can also use regular flour too if you are not gluten free. There are many gluten free flours on the market.
🍋 Pro Tips for the best gluten free lemon bars recipes
You want to make sure you stash your lemon bars in the fridge before slicing into them. This gives the glutenfree shortbread crust and the lemon curd filling time to firm up properly.
🍋 I highly suggest leaving your lemon bars in the fridge overnight before enjoying them. I know it's hard, but trust me it's so worth having a bit of patience. Your lemon bars will be perfect, I promise. 🍋
This buttery shortbread crust is sure to be enjoyed! The best gluten free dessert around.
🍋 The Best Gluten Free Lemon Bars Recipe So Easy FreshTasting
I also use melted grass-fed butter in my recipe and you can buy my favorite below or find it really cheap at Costco and Trader Joe's. Kerrygold is my favorite brand.
Lemon Bars can be tricky to make. Be patient with yourself and remember that despite the fact that my recipe is easier, it's still a challenge to get the crust just right.
There are many different gluten free flour blend, but I find using almond flour works best.
For the crust, make sure you let it cool before you pour the custard mixture over it. If you don't, the custard mixture will begin to cook before going into the oven and we don't want that.
You can make your custard filling while the crust is cooking. Make the crust first, then make the custard and you should be good to go! Take your time with it and be patient.
Let your lemon bars firm up in the fridge and then slice them on parchment paper.
Bottled lemon juice should be avoided, only use fresh lemon juice when making the lemon filling for lemon slice gluten free.
These lemon bars are totally worth it! These lemon bars will keep in a sealed, glass airtight container for up to one week. The best ever gluten free lemon recipes.
If you do make my easy lemon bars, please tag me in your photos on Instagram @fittyfoodlicious using the hashtag #fittyfoodliciousrecipes I love seeing my recipes in your kitchens!
Check out our most popular summer desserts recipes
Gluten Free Lemon Bars
Gluten Free Lemon Bar Crust
- 1 cup coconut sugar
- 1 stick grassfed butter, melted
- 1 egg, room temperature
- 2 cups almond flour
- 1 teaspoon salt
- 1 teaspoon lemon zest
- Avocado Oil Spray for the baking pan
Gluten Free Lemon Bars Filling
- 1 cup freshly squeezed lemon juice
- 6 eggs, room temperature
- 1 cup almond flour
- 1 tablespoon cornstarch or arrowroot powder
- 1 cup honey
- 1 teaspoon lemon zest
- Powered sugar for garnish (optional, see recipe notes below)
Gluten Free Lemon Bars Crust
- Preheat your oven to 350-degrees and spray a baking dish with avocado oil.
- In a large mixing bowl, add the coconut sugar and melted butter and mix together until combined.
- Next, add the one egg, almond flour, lemon zest, and one teaspoon of sea salt and combine again until a crust forms.
- Take your prepared baking dish and add the crust, pressing the crust into the baking pan so everything is evenly spread throughout the pan.
- Bake the crust at 350-degrees for 10-15 minutes until a crust forms. Remove the crust from the oven and let cool on a wire rack completely before adding the filling.
- While your crust is baking, make your filling.
Gluten Free Lemon Bars Filling
- In a medium mixing bowl add the lemon juice, eggs, almond flour, cornstarch and mix well until combined.
- Add the honey to the lemon juice mixture and combine again.
- Once the crust has cooled, slowly pour the lemon custard mixture over the crust and bake for an additional 25-35 minutes at 350-degrees until the yellow part no longer feels like jello.
- Let the lemon bars cool completely once removed from the oven.
- Place the lemon bars in the fridge to firm for 4-6 hours before slicing.
- Add more lemon zest and powdered sugar for garnish, slice lemon bars with a sharp knife and enjoy!