If you’re in the mood for a zesty, sunshine-bright treat that’s a breeze to make (and share!), you’ll love this Easy Gluten Free Lemon Bars Recipe. These bars have a melt-in-your-mouth almond and coconut flour crust, luscious lemon filling, and a dusting of sweetness to finish—without a hint of gluten or fuss. With every tangy, silky bite, you’ll see why this is a year-round favorite for gatherings, bake sales, and weekday cravings!

Easy Gluten Free Lemon Bars Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for the Easy Gluten Free Lemon Bars Recipe may look humble, but each item plays a starring role. From the richness of almond flour to the brilliance of fresh lemon juice, everything here is easy to find and each one lends the bars fantastic flavor, texture, and color.

Almond flour: Creates a nutty, tender base that keeps the crust gluten free and full of flavor.
Coconut flour: Helps both the crust and filling hold together while adding a light, subtle sweetness.
Powdered sugar: Sweetens the crust and adds a melt-in-your-mouth finish.
Salt: Just a touch balances all the sweet and bright notes.
Unsalted butter (melted): Binds the crust and gives it a rich, bakery-style texture (substitute coconut oil for dairy-free).
Fresh lemon juice: Absolutely essential for a bar that sings with tangy, authentic citrus flavor. Don’t use bottled for this one if you can help it!
Lemon zest: Adds bright, aromatic oils from the lemon, amping up the “lemony” punch.
Large eggs: Provide structure to the filling, turning it into that dreamy, sliceable custard.
Granulated sugar: Brings just the right amount of sweetness to balance the tart lemon.
Cornstarch: Ensures a creamy, set lemon layer (no runny bars here).
Powdered sugar for dusting (optional): Makes the finished bars magazine-beautiful and adds a touch more sweetness.

How to Make Easy Gluten Free Lemon Bars Recipe

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper. This little bit of prep will make it incredibly easy to lift the finished bars out for picture-perfect slicing (and easy cleanup, too).

Step 2: Mix and Press the Crust

In a medium bowl, stir together the almond flour, coconut flour, powdered sugar, and salt, then add in your melted butter. Mix it all up until a soft, unified dough forms. Scoop the dough into your prepped pan and use your fingers or the bottom of a glass to press it evenly across the bottom. Try to get it nice and level for that classic lemon bar look once sliced.

Step 3: Bake the Crust

Slide the pan into your preheated oven and bake the crust for 12–14 minutes or until just lightly golden at the edges. Don’t go for deep color here—a pale, barely golden crust is correct. Remove from the oven and get ready for the luscious lemon topping!

Step 4: Whisk Up the Filling

While the crust is baking, grab a clean bowl and whisk together the lemon juice, lemon zest, eggs, granulated sugar, coconut flour, and cornstarch until absolutely smooth and fully blended. The cornstarch and coconut flour will help your filling set up perfectly so you can achieve sharp, clean slices.

Step 5: Fill and Bake Again

While the crust is still hot, pour the lemon mixture right over it. Return the pan to the oven and bake for another 18 to 22 minutes, or until the center just barely jiggles when you nudge the pan. Overbaking will make the bars tough, so keep a close eye on them!

Step 6: Cool, Chill, and Dust

Let the pan cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to set the bars gorgeously. For that bakery finish, sprinkle generously with powdered sugar right before slicing and serving. Voilà—your Easy Gluten Free Lemon Bars Recipe is ready to shine!

How to Serve Easy Gluten Free Lemon Bars Recipe

Garnishes

The classic dusting of powdered sugar is always in style, but you can also scatter a few curls of lemon zest or add delicate edible flowers for extra panache. Fresh raspberries or a sprinkle of finely chopped pistachios will give your Easy Gluten Free Lemon Bars Recipe a pop of color and a little extra wow factor for special occasions.

Side Dishes

Pair these lemon bars with a dollop of whipped cream or a scoop of vanilla ice cream for a fresh contrast to their citrus tang. At brunch or tea time, serve alongside a platter of mixed berries or a cup of hot mint tea for a refined, crowd-pleasing spread that feels like a celebration.

Creative Ways to Present

Cut the bars into bite-sized cubes and skewer with colorful cocktail picks for a party-ready tray. For a picnic, nestle them between parchment squares in a pretty tin. You can even layer them in mini glass jars with whipped cream and berries for an elegant, portable trifle.

Make Ahead and Storage

Storing Leftovers

Leftover lemon bars keep beautifully! Store them in an airtight container in your fridge for up to five days. Place a small piece of parchment between layers so they don’t stick together (and if possible, wait to dust with powdered sugar until just before serving to keep them looking their freshest).

Freezing

This Easy Gluten Free Lemon Bars Recipe is freezer-friendly, which makes them wonderful for batch baking. After chilling and slicing, wrap individual bars tightly in plastic wrap and store in a zip-top bag or airtight container. They’ll keep well for up to three months; just thaw at room temperature before serving and give them a fresh sprinkle of powdered sugar if you like.

Reheating

Lemon bars are typically served chilled or at room temperature, but if you prefer a slightly warmer bite, let them sit out for about 20–30 minutes or pop a slice in the microwave for just 5–8 seconds. Be careful not to overheat, as the filling can become too soft.

FAQs

Can I make the Easy Gluten Free Lemon Bars Recipe dairy-free?

Absolutely! Just replace the butter in the crust with an equal amount of melted coconut oil. The bars will still have a tender bite and a delectable flavor with just a hint of coconut.

What’s the best way to get a super-smooth lemon filling?

Whisk thoroughly so the coconut flour and cornstarch dissolve completely, and be sure your eggs are at room temperature for the easiest blending. This ensures your filling bakes up silky and lump-free every time.

Do I have to use both almond and coconut flour?

The blend of both flours is what gives the Easy Gluten Free Lemon Bars Recipe its signature tender crust and just-firm-enough filling. If you substitute, the texture may not be quite as perfect—but feel free to experiment if you have a favorite gluten-free flour blend.

Why are my lemon bars runny in the center?

If the bars are still jiggly and not set after baking, simply add a few more minutes in the oven. And remember to chill them thoroughly so the filling can firm up before you cut them. This will help you get those perfect, bakery-style slices.

How do I zest a lemon without getting bitter flavors?

Gently grate just the bright yellow outer layer—avoid the white pith underneath, as it can be bitter. A microplane or fine grater works wonderfully for getting aromatic, flavorful lemon zest for your filling and garnish.

Final Thoughts

I can’t recommend this Easy Gluten Free Lemon Bars Recipe enough—it’s the kind of dessert that feels like a little celebration every time you make it. Give it a try, share it with friends, and enjoy every fresh, sunny bite!

Easy Gluten Free Lemon Bars Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 50 minutes
Yield: 9 bars 1x
Diet: Vegetarian

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Description

Indulge in the tangy sweetness of these Easy Gluten-Free Lemon Bars. A buttery almond and coconut flour crust holds a zesty lemon filling, creating a perfect balance of flavors in each bite. These bars are a delightful treat for any occasion, whether you’re gluten-free or just craving a citrusy dessert.

Ingredients

Scale

For the crust:

1 cup almond flour
¼ cup coconut flour
¼ cup powdered sugar
½ teaspoon salt
½ cup unsalted butter, melted

For the filling:

¾ cup fresh lemon juice (about 4 lemons)
1 tablespoon lemon zest
3 large eggs
¾ cup granulated sugar
2 tablespoons coconut flour
2 tablespoons cornstarch
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Prepare the crust: In a medium bowl, mix almond flour, coconut flour, powdered sugar, salt, and melted butter until a soft dough forms. Press the dough evenly into the bottom of the pan. Bake for 12–14 minutes until lightly golden.
Make the filling: In another bowl, whisk lemon juice, lemon zest, eggs, granulated sugar, coconut flour, and cornstarch until smooth. Pour the filling over the hot crust.
Bake: Return to the oven and bake for 18–22 minutes, or until the center is set.
Cool and chill: Cool at room temperature, then chill in the refrigerator for at least 2 hours.
Finish: Dust with powdered sugar before slicing and serving if desired.