This is the best gluten free lemon squares recipe! They’re simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust!
Gluten Free Lemon Squares
Today I’ve partnered with Bob’s Red Mill to bring you this festive Spring dessert. It’s perfect for Easter, baby showers, bridal showers, or any Spring celebration.
If there’s one flavor that I truly associate with Spring, it would be lemon. So, what better way to celebrate the arrival of spring than with some gluten free lemon squares?! And that was a rhetorical question because there isn’t a better way, duh.
Lemon bars have always been one of those understated desserts. Put them on an Easter dessert table covered with chocolate cupcakes, carrot cake, or even a coconut cake and the lemon bars probably wouldn’t be the first thing to go. It’s time to change that, it’s time the gluten free lemon squares had their time to shine. And this is the recipe to do that! If you’ve been searching for that perfect recipe and how to make the best lemon bars, this is the recipe for you! These lemon bars are a bit tangy, but not too tangy! Because let’s be real, a true lemon bar wouldn’t really be a real lemon bar if it didn’t want to make you pucker just a little bit. That’s what makes lemon bars so good – that’s exactly why they’re special! These bars also have an amazing shortbread crust. I mean ah-mazing.
It’s buttery, crisp, and the perfect vehicle to transport that lemon custard. It’s thick enough so you can easily pick these up to eat them, no fork required! And let’s just have a moment of silence before we talk about that lemon filling because all hail that creamy, gooey, luscious lemon filling….This lemon custard filling is lemony thanks to the lemon juice and lemon zest.
It’s cool, refreshing, and makes you feel like you’re taking a bite out of Spring itself. It’s creamy, and thick but not too thick. I like my filling to be on the softer side because it just makes them SO good. While these squares are best stored in the fridge, I highly recommend letting them sit out at room temperature for 30 minutes to an hour before serving. They’ll have the perfect gooey factor and you know, it’s all about that lemon custard! And don’t dust them with the powdered sugar until right before serving too. That way, the powdered sugar won’t dissolve into the bars and disappear!
I used my favorite ready-made gluten free flour blend in this lemon bar recipe: Bob’s Red Mill 1-to-1 Baking Flour. After sending out my annual Reader Survey in my email newsletter, I found out that MANY of you also use this blend!
I love, love, big puffy heart love this flour and I’m so glad you do too! And FYI, Bob’s also has a new Paleo flour blend. My friend Kristen from A Mind “Full” Mom made some easy Paleo Lemon Chia Muffins with it and I can’t wait to try them!
That’s really going to be a fun flour to experiment with. But for now, I’m sticking to my beloved 1:1. I get such great results when baking with Bob’s gluten free flour blend and I even featured it as one of my gluten free pantry staples. It’s definitely a must-have flour blend if you do any gluten free baking.
Even if you don’t do a ton of gluten free baking, it’s great to have on hand for those times you want to bake something special for your gluten free friends or family members.
It’s even got the xanthan gum already in it to make it even easier for you! These gluten free lemon squares will be sure to put a smile on any lemon-lovers heart. They’re the perfect recipe for ushering in Spring.
There’s just so many things we can do with lemons! Enjoy!
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Gluten Free Lemon Squares
Ingredients
For the Crust
- 2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
- 1/2 cup powdered sugar confectioners sugar
- 1 cup salted butter cubed and cold
For the Filling
- 6 large eggs
- 2 1/4 cups granulated sugar
- zest of 2 lemons
- 3/4 cup fresh lemon juice about 3 lemons
- 1/2 cup Bob's Red Mill Gluten Free 1:1 Baking Flour
Instructions
- 1.Preheat oven to 350 degrees and line a 9x13 inch baking dish with parchment paper.
- 2.Add the flour and and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball.
- 3.Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden.
- 4.To make the filling, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the baked crust and bake at 350 degrees for 25-30 minutes or until the edges are set and middle is still slightly jiggly.
- 5.Cool completely on a wire rack then refrigerate at least 2 hours or even overnight. Cut into 36 squares and serve at room temperature. Dust with additional powdered sugar before serving.
Video
Notes
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I can’t see the recipe
Can this recipe be frozen?
I would cut in squares first and then freeze in airtight container – just for 2 weeks.
These should freeze well. Just wait to dust them with the powdered sugar until after they defrost and just before serving.
Everyone loves these, even if they aren’t needing to eat gluten free. I want to try making them for someone diabetic, has anyone tried these with monk fruit or any sugar substitute?
So glad to hear that Willow! I haven’t tried them with a sugar substitute though.
This recipe is my go-to fav recipe. I used the citrus that I had on hand (orange, grapefruit and lemon) and it turned out perfect. This is my most requested dessert to take to family get gatherings. Thank you, Shay!
Thanks so much!
Made these last night. Got the “crusty top” mentioned before. I’m thinking the oven temp was off a bit. Still very good. Just curious….could I reduce the sugar a bit without affecting the outcome of the crust or the filling? Also, can these be frozen? Thanks….Jamie
You can try and reduce the sugar some and yes they can be frozen 🙂
I did a trial run for my crust as this was my 1st time making lemon bars. The crust came out delicious, but crumbly once baked. Any thoughts on how to prevent this? Or is it normal? I didnt add any filling today either, so maybe that played a part.
Hi Brittnee, the filling adds moisture and helps keep the crust together.
Are you supposed to let the crust cool completely before adding the filling?
No, it doesn’t have to cool before adding the filling.
How can I make this recipe with regular flour?
How much to substitute?
Thanks!!!
Just replace the gluten free flour with regular flour 1:1
Oh my, I am making these ASAP! I haven’t had a lemon square in years which is too many, so thank you for updating what I’m sure was already a great recipe.. Thank yoy!
Used granulated sugar and coconut oil with a little extra Earth Balance for the crust. Came out great! Also used less sugar and one mandarin orange because I ran out of lemons. So, so good!
Thanks Kari!
AMAZING!
Ok everyone, these are the BEST lemon bars I have ever had. The crust is so perfectly soft that it falls apart in your mouth. The filling is perfect and not eggy at all. I didn’t use Bob’s Redmill 1 for 1 because the stores these days are sold out of all flour. So I used a gluten free flour mix I already had and I don’t think it made a difference. I cannot recommend these lemon bars more! If you are on the fence, just make them – I promise you won’t regret it! 🙂
Wow!
Where have these been all my life!!!
Thank you, this is a perfect dessert for Isolation Easter! It’s now on my favourites list.
5 Stars
Great to hear Sophie! I’m glad these lemon bars brightened your day a bit during these crazy times!
Love GF recipes! The crust was a little thick and I would have loved some extra lemon filling. May go for 2/3 of the crust next time and double the filling. Thank you:)
These are amazing! I don’t always enjoy my own baking, but I must say these were incredible! I made them before Christmas, and I’m making them again this evening for TWO dinner parties I’m attending this weekend. Thank you!
Glad you love them Becky!
Thank you so much for this! My grandma has celiac disease and I always make this for her during the holidays, yet my entire family ends up devouring them! They’re SO good!! 5 stars!!!!! 🙂
Thank you Gina, happy to hear you and your family loved them!
These lemon squares are perfect! The crust is so good, just the right amount of sweetness. The filling is nice and lemony. Delicious!
Thank you Linda!
So so good! I made these for Easter and everyone loved them! No one had a clue they were gluten free!
Thanks for the feedback Janet – so glad to year how much everyone loved them!
These lemon squares are delicious, thank you for a wonderful recipe! They are just the right amount of lemon and sweet. You don’t even know they are gluten free.
Thank you Melanie!
Hi, lovely!
I made this recipe twice – and it’s delicious- but how do you get it to be gooey on the top? Mine develops this layer of crusty on top. It’s not gooey. The center is gooey, but not the top. I even tried baking it for less time the second time I tried it, but still- crusty on top!
Hmm, I haven’t had that issue at all. Do you know if the temperature on your oven is correct?
I love this recipe.. I have been looking for a good gluten free recipe to bring to my church’s coffee hour on Sundays and this one is perfect. Some gluten free recipes just don’t taste as good as the ones with gluten. This recipe is exceptional and I actually prefer it to my old standby lemon square recipe.. I will be trying some of your other recipes. I thank you for this website.. and my church friends do, too!
Thanks Doreen, so glad to hear how much you and your friends love them!
Hi,
I am making these delicious looking lemon squares and wondering if xthanan gum is necessary when using gluten free flour, our compliments? I ha e only been celiac diagnosed about seven months so just getting use to baking gluten free.
Thank you
Grace
irresistables brand has an excellent Gluten Free flour blend with xantham in it
Hi Grace! The xanthan gum helps bind the flours together and keeps it from crumbling apart like sand. If your flour blend already contains xanthan gum, you can omit what a recipe calls for. In this case, the Bob’s Red Mill 1:1 Flour already contains xanthan gum so I didn’t call for it in the recipe.
SO GOOD!!!! Crust tastes like shortbread and lemon filling is yummy! Best I’ve ever made!
Thanks Susan! So glad you loved them as much as I do!
SO my crust bubbled up in the oven. I’m wondering if my butter was not cold enough. It currently looks like it will harden. Not sure if I should just add the lemon filling and keep baking with fingers crossed or start over?? I’ve only been gluten-free for about 6 months and this weekend I’m experimenting for Thanksgiving.
Hi Dawn, I haven’t had that issue with the crust bubbling up. If the crust is hardened, can you press it back down into the pan? If it’s full of cracks I would maybe start over unless you don’t mind the filling seeping down into the crust. If you do start over, definitely make sure your butter is very cold.
These look amazing! Do you think that coconut oil could be used as a substitute for the butter in the crust?
Carolyn, did you ever try this recipe using the coconut oil? How did they turn out?
Hi Carolyn, since I haven’t tried it I can’t tell you for sure, but I think it could work. I would melt it first and then start with 1/2 cup and add it slowly add in more until the dough forms, you probably won’t need a cup since it’s melted. And add 1/4 tsp fine sea salt to the dry ingredients for the crust.
Thank you so much for your response. I’ll let you know how it works out!