Desserts

Gluten Free Lemon Bars

Gluten Free Lemon Bars are made with a simple almond flour shortbread crust and topped with a sweet and tart refreshing lemon custard filling. This recipe is made with healthier ingredients and is fully gluten free.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

an up close shot of a lemon bar square that is topped with a raspberry and powdered sugar.

why you’ll love this recipe

  • Gluten Free Lemon Bars are quick and easy to make!
  • They are made with a gluten free shortbread and topped with a bright lemon curd filling.
  • This recipe is perfect for any occasion! Bring them to a bridal shower, wedding or potluck!
  • As written, this recipe is gluten free and dairy free.
  • Top them off with fresh raspberries or powered sugar to jazz them up.
  • Perfect for any lemon lover!
  • Lemon bars are sweet, tangy and creamy.
  • Refined sugar free.
  • Check out these gluten free lemon cookies for another great option!

ingredients and Substitutions

These are the main ingredients and substitutions for Gluten Free Lemon Bars. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

all the ingredients you need to make these lemon bars

Crust

Almond flour is a naturally gluten free ingredient and is the main ingredients for this crust. I love grabbing a big bag of almond flour from amazon every couple months. It’s the best price I’ve ever seen.

Tapioca flour is another great gluten free ingredient that helps bind this crust together. You can also use arrowroot or corn starch. I also get a bag of tapioca flour from amazon for all my baking.

Ground flax is another ingredient that helps bind the crust together. It also adds a great source of nutritional value to this recipe as it’s filled with fiber and omega-3’s.

I used extra virgin olive oil but you can also use avocado oil, melted coconut oil or even butter if you don’t mind this recipe having a little dairy.

Maple syrup is one of my favorite sweeteners to use in my recipes because it’s natural and refined sugar free. You can also substitute agave, honey or date syrup. Granulated sweeteners will work but may change the texture slightly.

Vanilla extract adds a lovely flavor.

Almond extract gives this recipes a unique flavor, you can skip it if you don’t have any on hand, however, I highly encourage you to try it!

A pinch of salt to help balance out all the flavors!

Lemon Curd Filling

For best results, use freshly squeeze lemon juice instead of lemon juice from a bottle.

Maple syrup to sweeten up the lemon juice so it’s not too sour. Again you can substitute agave, honey or date syrup. Granulated sweeteners will work but may change the texture slightly.

Eggs are necessary to help give these lemon bars their creamy texture.

Zest from 1 lemon adds flavor to these bars.

Tapioca flour helps the filling thicken up during the baking time. Again you can use arrowroot or corn starch in replace.

how to make

ONE: In a bowl, combine almond flour, tapioca flour, ground flax and salt.

TWO: Then, add in oil, maple syrup, vanilla and almond extract and mix with a spatula until a dough forms.

THREE: Add crust to an 8×8 baking dish that’s been greased and lined with parchment paper. Press dough evenly into prepared pan with your hands or spatula. Bake for 15 minutes.

FOUR: While your crust bakes, make the filling. In a medium bowl, whisk together the lemon juice, maple syrup, eggs and lemon zest. Add in sifted tapioca flour last. You want to whisk really well so that no egg white remains visible.

FIVE: Once crust is done baking, immediately and carefully pour filling over crust and return to the oven to continue baking for an additional 18-22 minutes.

SIX: You know the bars are ready when the filling has set and there is no jiggle. Allow to cool for 30-45 minutes before adding to the fridge to continue cooling for a minimum of 4 hours.

the final baked lemon bars that are topped with powered sugar.

SEVEN: Once ready to serve, use a sharp knife to cut into 12 bars. Finish them off with sifted powered sugar and fresh raspberries.

the lemon bars cut into squares and topped with raspberries

Tips and tricks

Don’t use a glass pan to cook these bars otherwise you may result in a burnt crust.

Both grease and line the 8×8 pan with parchment paper.

Make sure you really whisk the eggs into the filling mixture until there are no white specks, otherwise your baked good with have white dots- but nothing some powered sugar can’t hide.

To avoid cracked tops, don’t over cook the lemon bars and make sure they cool completely before placing them in the fridge.

How to serve and store

Serve these lemon bars with a sprinkle of powdered sugar and fresh juicy raspberry.

Store these bars in an airtight container and enjoy within 3-5 days.

a hand holding a single lemon bar that is topped with powered sugar and a raspberry

Taste and Texture

These lemon bars are the perfect balance of sweet and tangy.

The texture is creamy with a firm but not crunchy crust.

frequently asked questions

Can these lemon bars be frozen?

Yes! After they have set up in the refrigerator, slice into bars and wrap them up tightly so there is no air. Freeze and enjoy within 30 days.

Why did my crust burn?

Unfortunately using a glass pan will result in a burnt crust. If you didn’t use a glass pan, then you may have over cooked the crust. Be sure your oven temperature is correct.

a hand holding a single lemon bar with a bit taken out of it that is topped with powered sugar and a raspberry.

other recipes you may like

If you make these Gluten Free Lemon Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Lemon Bars

Gluten Free Lemon Bars are made with a simple almond flour shortbread crust and topped with a sweet and tart refreshing lemon custard filling. This recipe is made with healthier ingredients and is fully gluten free.
5 based on 2 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
35 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

Crust

  • 2 cups almond flour
  • 2 tbsp tapioca flour
  • 3 tbsp ground flax
  • 1/2 cup melted butter or coconut oil 
  • 1/4 cup maples syrup 
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract 
  • 1/4 tsp salt

Filling

  • Zest from 1 lemon 
  • 1/2 cup freshly squeeze lemon juice
  • 1/2 cup maple syrup 
  • 3 large eggs
  • 1 tbsp tapioca flour, sifted

SCALE:

1X

Directions

  1. Preheat oven to 350F. Grease, then line an 8x8 baking dish with parchment paper. Don’t use a glass pan. 
  2. In a medium bowl, combine almond flour, tapioca flour, ground flax and salt. 
  3. Then, add in oil, maple syrup, vanilla and almond extract and mix with a spatula until a dough forms.
  4. Evenly press dough into prepared pan with your hands or spatula. Bake for 15 minutes.
  5. While your crust bakes, make the filling. In a medium bowl, whisk together the lemon juice, maple syrup, eggs and lemon zest. Add in sifted tapioca flour last. You want to whisk really well so that no egg white remain visible.
  6. Once crust is done baking, immediately and carefully pour filling over crust and return to the oven to continue baking for an additional 18-22 minutes. 
  7. You know the bars are ready when the filling has set and there is no jiggle. Allow to cool for 30-45 minutes before adding to the fridge to continue cooling for a minimum of 4 hours
  8. Once ready to serve, use a sharp knife to cut into 12 bars. Finish them off with sifted powered sugar and fresh raspberries. 

Notes

  • Don't use a glass pan to cook these bars otherwise you may result in a burnt crust.
  • Both grease and line the 8x8 pan with parchment paper.
  • Make sure you really whisk the eggs into the filling mixture until there are no white specks, otherwise your baked good with have white dots- but nothing some powered sugar can't hide.
  • To avoid cracked tops, don't over cook the lemon bars and make sure they cool completely before placing them in the fridge.

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Leave A Comment And Rate This Recipe!

Rating:

I made these for memorial day weekend and everyone loved them!

Hi Jessica! Thanks so much for your comment and rating! I’m so pleased to hear they were a hit! xx

I made these over the weekend and they are absolutely insane! Such a great recipe