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The Best Gluten Free Meyer Lemon Bars Recipe

This easy recipe for Gluten Free Meyer Lemon Bars is one you have to try! They’re tangy, sweet, and have a crisp shortbread crust. They’re simply irresistible!

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A stack of four gluten free Meyer Lemon Bars on a square white plate

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Happy Spring, my friends! Can you believe spring has finally arrived? It hasn’t quite ‘sprung’ yet but I’m definitely ready for it.

I’m ready to get the yard under control, ready for my tulips and daffodils to bloom, and ready for some warmer weather and plenty o’ sunshine ☀️

Nothing screams Spring quite like citrus, amiright? It’s so bright and fresh, definitely something we want our weather patterns to be emulating. Hello, Mother Nature – check that memo why don’t you?!

While it might still resemble Winter outside, we can pretend that’s not happening with a plate of these glorious gluten free Meyer Lemon Bars. Yes, glorious. Because we love alliteration around here these bars truly are spectacular.

They’re sweet and tangy with a crisp shortbread crust. The crust:filling ratio is spot on 🙌🏼

That creamy, dreamy lemon filling. Makes my mouth water just thinking about it 😍

Do yourselves a favor and read the notes here on why I’m using salted butter, when to pull these out of the oven to keep that smooth and creamy filling from over-baking, and why you shouldn’t use a metal pan.

Sliced gluten free Meyer Lemon Bars on a cutting board dusted with powdered sugar


What You Need To Know About This Gluten Free Lemon Bar Recipe:

You may notice in the ingredients list that this recipe calls for salted butter. Yes, you read that right! S A L T E D butter! Why? Because I like using salted butter in the shortbread base. It’s once less ingredient and I prefer the flavor of salted butter in this recipe.

I don’t always use salted butter but I find that in recipes with very few ingredients, it provides just enough depth of flavor without making things salty. Gluten Free Rice Krispies Treats are a prime example of that. I use salted butter in the Cake Batter and Chocolate Dipped versions too.

And please note, I use Kerrygold butter in this recipe. I don’t always use butter in my recipes, but when I do, it’s almost always Kerrygold or organic butter. No, this isn’t a sponsored post for butter brands. It’s just what I happen to use and love 💚

If you don’t have salted butter, you can use unsalted butter plus 1/2 teaspoon fine sea salt.


Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

How are these Meyer Lemon Bars different from my regular Gluten Free Lemon Bars recipe? I subbed Meyer lemon juice and zest for regular lemon juice/zest. AND I reduced the sugar a bit because Meyer Lemons aren’t as tangy as regular lemons.

That’s it! Pretty simple and still oh so delicioso. 

This is the best recipe for gluten free Meyer Lemon Bars! They're simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust! They’re perfect for Easter, baby showers, bridal showers, or any celebration. This easy recipe for lemon bars is one you have to try - they’re simply irresistible! Helpful post/guide includes lots of tips! Gluten Free Desserts recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #lemon #MeyerLemon #desserts

pin this recipe to your Gluten Free Desserts board >>


Key Ingredients for this Lemon Bar Recipe

  • Fresh Meyer Lemon Juice
  • Meyer Lemon Zest
  • Bob’s Red Mill 1:1 Gluten Free Baking Flour
  • Salted Butter
  • Powdered Sugar

Equipment Needed

This is the best recipe for gluten free Meyer Lemon Bars! They're simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust! They’re perfect for Easter, baby showers, bridal showers, or any celebration. This easy recipe for lemon bars is one you have to try - they’re simply irresistible! Helpful post/guide includes lots of tips! Gluten Free Desserts recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #lemon #MeyerLemon #desserts


How to Make Gluten Free Lemon Bars

Step 1. Make the dough in the food processor, then press into your prepared pan and bake.

Step 2. Zest your lemons then squeeze them to get that fresh lemon juice and flavor. 

Step 3. Make the filling then pour it into the hot crust and finish baking.

Step 4. Cool to room temperature then refrigerate 2 hours or overnight.

Step 5. Cut into squares, dust with powdered sugar, then serve!

Meyer Lemon Bars


Tips for Making Meyer Lemon Bars

  1. Bake these lemon bars in a glass pan. The lemon filling can react with metal pans which will negatively effect the taste.
  2. Don’t use bottled lemon juice. Fresh Meyer Lemon juice is key!
  3. Take these out of the oven when the center is still slightly jiggly. It’ll solidify as it cools and once cut, they’ll have that wonderfully just-set gooey curd. If you prefer a firmer lemon bar, bake until the center no longer jiggles.
  4. Don’t let the egg/lemon mixture sit too long before baking. Start mixing the lemon filling about 10 minutes before the shortbread crust comes out of the oven.
  5. The crust should still be warm/hot when you pour in the filling. Don’t let it cool to room temperature!

This is the best recipe for gluten free Meyer Lemon Bars! They're simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust! They’re perfect for Easter, baby showers, bridal showers, or any celebration. This easy recipe for lemon bars is one you have to try - they’re simply irresistible! Helpful post/guide includes lots of tips! Gluten Free Desserts recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #lemon #MeyerLemon #desserts


Other Lemon Recipes To Try


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This is the best recipe for gluten free Meyer Lemon Bars! They're simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust! They’re perfect for Easter, baby showers, bridal showers, or any celebration. This easy recipe for lemon bars is one you have to try - they’re simply irresistible! Helpful post/guide includes lots of tips! Gluten Free Desserts recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #lemon #MeyerLemon #desserts

Gluten Free Meyer Lemon Bars

Yield: 24
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 2 hours
Total Time: 3 hours 5 minutes

This easy recipe for Gluten Free Meyer Lemon Bars is one you have to try! They're tangy, sweet, and have a crisp shortbread crust. They're simply irresistible!

Ingredients

For the Crust

  • 2 cups (285 g) Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 1/2 cup (55 g) powdered sugar (confectioners sugar)
  • 1 cup (8 oz) salted butter, cubed and cold

For the Filling

  • 6 large eggs
  • 2 cups (450 g) granulated sugar
  • Zest of 2 Meyer Lemons
  • 3/4 cup fresh Meyer Lemon juice (about 4-5 lemons)
  • 1/2 cup (72 g) 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.

Notes

  1. 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.
  2. The weight measurement for the flour should be used with Bob's Red Mill 1:1 flour only. Other flour blends will not weight the same cup for cup.
  3. You can mix up the filling while the crust is baking. Do not cool the crust for long before you add the filling.
  4. Store in an airtight container in the refrigerator up to 1 week.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 219Total Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gFiber: 1gProtein: 3g

Did you make this lemon bars recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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Rob D

Sunday 28th of March 2021

These look great and are perfect for my wife who has Celiac disease. The big problem I have is in not having a food processor. How can I make the crust without one?

Shay

Saturday 3rd of April 2021

You can, just cut the butter in with a pastry blender or fork. You could also use a hand mixer and pulse it on and off if you have one.

Simone

Monday 15th of March 2021

Do the lemons have to be Meyer lemons? I can never find them. Or I cannot tell the difference.

Simone

Saturday 13th of March 2021

I always see recipes call for Meyer lemons. But I can never tell which are Meyer. Is it absolutely needed fir it to be Meyer? Or can I just grab regular lemons?

Tracie

Sunday 6th of December 2020

Can you substitute with almond flour? And I don’t understand the ratio with tje Bobs Red Mill of 1:1? What is it with? Bobs red mill gluten free and what?

Liz

Saturday 25th of July 2020

Hi there! I found this recipe first and then your nightshade free flour mix recipe. I have a potato allergy and wanna make this recipe using your nightshade free flour mix! What do you suggest on how much to use and any xanthan gum? Thank you!

Shay

Saturday 25th of July 2020

I would start with half a teaspoon or 3/4 teaspoon in the crust and maybe an 1/8 teaspoon in the lemon filling.

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