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Gluten Free Lemon Squares Recipe

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!

Easy and delicious gluten free lemon squares. They're not too tangy and just sweet enough! Perfect for Easter, bridal showers, baby showers, or any dessert table. Recipe from @whattheforkblog | whattheforkfoodblog.com | Sponsored | lemon bars | gluten free desserts | easy gluten free recipes | Spring desserts | lemon custard with shortbread crust | best recipes | gluten free baking

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.

Easy and delicious gluten free lemon squares. They're not too tangy and just sweet enough! Perfect for Easter, bridal showers, baby showers, or any dessert table. Recipe from @whattheforkblog | whattheforkfoodblog.com | Sponsored | lemon bars | gluten free desserts | easy gluten free recipes | Spring desserts | lemon custard with shortbread crust | best recipes | gluten free baking

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.

Easy and delicious gluten free lemon squares. They're not too tangy and just sweet enough! Perfect for Easter, bridal showers, baby showers, or any dessert table. Recipe from @whattheforkblog | whattheforkfoodblog.com | Sponsored | lemon bars | gluten free desserts | easy gluten free recipes | Spring desserts | lemon custard with shortbread crust | best recipes | gluten free baking

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.  

Easy and delicious gluten free lemon squares. They're not too tangy and just sweet enough! Perfect for Easter, bridal showers, baby showers, or any dessert table. Recipe from @whattheforkblog | whattheforkfoodblog.com | Sponsored | lemon bars | gluten free desserts | easy gluten free recipes | Spring desserts | lemon custard with shortbread crust | best recipes | gluten free baking

Also, I have to tell you- if you’re looking for another delicious lemon inspired recipe, check out Sandi’s Gluten-Free Lemon Tart from Fearless Dining.  There’s just so many things we can do with lemons!   Enjoy!

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Easy and delicious gluten free lemon squares. They're not too tangy and just sweet enough! Perfect for Easter, bridal showers, baby showers, or any dessert table. Recipe from @whattheforkblog | whattheforkfoodblog.com | Sponsored | lemon bars | gluten free desserts | easy gluten free recipes | Spring desserts | lemon custard with shortbread crust | best recipes | gluten free baking
Easy and delicious gluten free lemon squares. They're not too tangy and just sweet enough! Perfect for Easter, bridal showers, baby showers, or any dessert table. Recipe from @whattheforkblog | whattheforkfoodblog.com | lemon bars | gluten free desserts | easy gluten free recipes | Spring desserts | lemon custard with shortbread crust #glutenfree #dessert #lemon #lemonbars

Gluten Free Lemon Squares

4.65 from 277 ratings
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!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 24
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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

If you use a flour blend that doesn't contain xanthan gum, add 1 teaspoon when making the crust and 1/4 teaspoon when making the filling.
You can mix up the filling while the crust is baking. You do not need to cool the crust before you add the filling as you will be baking it again immediately after.
Store in an airtight container in the refrigerator up to 1 week.

Nutrition Information

Serving: 1g | Calories: 150kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Sugar: 21g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg

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.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!
This is a sponsored post written by me on behalf of Bob’s Red Mill. Thank you for supporting brands that support What The Fork Food Blog ♥
 

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Sincerely,
Shay

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Recipe Rating




  1. Linda Williams says:

    Can this recipe be frozen?
    I would cut in squares first and then freeze in airtight container – just for 2 weeks.

  2. Willow says:

    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?

  3. Blue Gate Farmgirl says:

    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!

  4. Brittnee says:

    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.

  5. Erin says:

    Are you supposed to let the crust cool completely before adding the filling?

  6. Kelly says:

    How can I make this recipe with regular flour?
    How much to substitute?
    Thanks!!!

  7. Beryl says:

    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 🙂

  8. Kari says:

    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!

  9. Sophie says:

    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

  10. Becky Davison says:

    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!

  11. Gina says:

    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!!!!! 🙂

  12. Linda Williams says:

    These lemon squares are perfect! The crust is so good, just the right amount of sweetness. The filling is nice and lemony. Delicious!

  13. Janet K johnson says:

    So so good! I made these for Easter and everyone loved them! No one had a clue they were gluten free!

  14. Melanie says:

    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.

  15. Sarah says:

    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!

  16. Doreen says:

    5 stars
    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!

  17. Grace jones says:

    5 stars
    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

    • Susan says:

      irresistables brand has an excellent Gluten Free flour blend with xantham in it

    • Sharon says:

      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.

  18. Dawn Manos says:

    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.

    • Sharon says:

      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.

  19. Kristen says:

    Bob’s Red Mill fours are AH-MAZING!!! These lemon bars are going on my must bake. And you will LOVE the lemon chia muffins.

  20. Carolyn says:

    These look amazing! Do you think that coconut oil could be used as a substitute for the butter in the crust?

    • Kathi says:

      Carolyn, did you ever try this recipe using the coconut oil? How did they turn out?

    • Sharon says:

      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.

  21. Megan says:

    The lemon layer looks perfectly thick and chewy. Love it! I have a lemon pie bar coming up soon too! Great minds think a like 🙂

  22. Madi says:

    These are so gorgeous! I love the color!

  23. These bars look wonderful, what a great treat!!

  24. I use that Bob’s blend a lot too!
    And lemon bars make me think of spring so this is perfection.

  25. Krista says:

    Love these for a Spring dessert! Yummy!

  26. I would go as far as to say that I am a “lemon bar fanatic.” It looks like you’ve got the perfect filling to crust ratio, with the perfect sweet and sour balance. I can’t wait to try them!

  27. Lemon bars are one of my all time favorites! These look and sound amazing!

  28. Amanda says:

    Lemon squares are my weakness and these look fabulous!

  29. Without a doubt, lemon bars are my favorite springtime dessert. I’ll bet these beauties taste as good as they look!

  30. Those remind me of squares my mom made so many years as a kid. They were one of her ‘signature’ recipes. I thought about veganizing them years ago, and seeing these pics I really want to recreate them!

  31. Lemon is such a refreshing flavor! Love that this tasty treat is GF!

  32. Erin @ The Speckled Palate says:

    My goodness. This lemony dessert makes me SO HAPPY. And clearly, it’s time for me to bake ’em up because lemon is all over the place these days!

  33. What a perfect spring dessert!

  34. I love lemon desserts. It screams spring. These would be a perfect Easter treat!

  35. Such lovely photos! I love lemon anything and have a special place in my heart for bob’s 1-to-1 too!

  36. Lemon bars are one of my favorite spring/summer desserts!

  37. These are so beautiful! I LOVE lemon squares, they remind me of my mom and were a favorite of hers. So perfect this time of the year!