Easy Lemon Bars (Gluten-Free)
If you love citrus desserts, these easy GF lemon squares will become a favorite. They have a buttery, cookie-based crust topped with a fresh lemon filling that’s both tangy and sweet. Just simple ingredients and plenty of lemon flavor.
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About this GF lemon dessert
These homemade lemon bars take simple ingredients, and they are super easy to make. They have a buttery, cookie-based crust topped with a fresh lemon filling that is delicious. For easy lemon recipes, you can’t miss this lemon pudding cake.
This quick GF citrus dessert is perfect for summer gatherings, potlucks, or just because. This recipe is a crowd-pleaser and perfect for lemon lovers.
Ingredients
The main ingredients for this recipe are:
- Butter: unsalted butter, melted.
- Cookies: GF cookies, gluten-free graham crackers.
- Lemon: fresh lemon juice and zest. Remember to remove the zest first and then the juice.
- Eggs: room temperature eggs are better.
- Powdered Sugar: to sprinkle.
How to make GF lemon bars with cookie crust
Preheat oven to 350°F (180°C). Lightly grease or line with parchment paper an 8-inch square pan.
Process the gluten-free graham crackers until finely ground and place them in a large bowl. Stir in the melted butter and mix. Add more ground cookies if needed.
Press the cookie crumbs into the bottom of the prepared pan. Gently press down on the crumbs using your fingers until they form a layer at the bottom of the pan. Set aside.
Beat the eggs with the sugar and lemon zest. Add the lemon juice and then the gluten-free all-purpose flour and the baking powder.
Beat until just incorporated, and pour into the prepared pan over the cookie base.
Bake for 12 to 15 minutes or until the lemon has consistency. They should be just set but still soft in the center. It will firm up as it cools.
Let cool and dust with powdered sugar.
Storing
Store the lemon bars covered in the refrigerator for up to 4 days.
Can I freeze lemon bars? Yes, to freeze, first put the lemon bars on a baking sheet, cut them, and place them in the freezer for a couple of hours. Then wrap them individually for final freezing.
Top tips
- Cookies: choose plain cookies like vanilla, butter, or shortbread, so that they do not overshadow the lemon flavor.
- Bake: don’t overbake the lemon squares; they should be just set but still soft in the center. It will firm up as it cools.
Variations
- Regular version: replace GF cookies with regular cookies and gluten-free all-purpose flour with all-purpose flour.
For more citrus recipes
- Orange flan with condensed milk.
- Orange creme brulee.
- Lemon posset (with GF shortbread cookie)
- Lemon panna cotta.
Lemon Bars with cookie crust (Gluten-Free)
Ingredients
- 1 1/4 cup gluten-free cookies (150gr)
- 1/3 cup unsalted butter (75gr)
- 4 eggs room temperature
- 3/4 cup white granulated sugar (150gr)
- 3 lemon juice and zest
- 3 1/2 tbsp gluten-free all-purpose flour (35gr)
- 1/2 teaspoon baking powder
- Powdered sugar, to sprinkle
Instructions
- Preheat oven to 350°F (180°C). Lightly grease or line with parchment paper an 8´´square pan.
- Process the gluten-free cookies until finely ground and place them in a large bowl. Stir in the melted butter and mix. Add more ground cookies if needed.
- Press the cookie crumbs into the bottom of the prepared pan. Gently press down on the crumbs using your fingers until they form a layer at the bottom of the pan. Set aside.
- Beat the eggs with the sugar and lemon zest. Add the lemon juice and then the gluten-free all-purpose flour and the baking powder.
- Beat until just incorporated, and pour into the prepared pan over the cookie base.
- Bake for 12 to 15 minutes or until the lemon has consistency. They should be just set but still soft in the center. It will firm up as it cools.
- Let cool and dust with powdered sugar.
Wow excelente!