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!
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 lets 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 lets 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. 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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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
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.
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.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 228Trans Fat: 0gProtein: 3g