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

Cook Time: 50

Total Time: 1 5

Servings: 24

By: Sharon Lachendro

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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.