This is a side view of a stack of four lemon bars. The bars are sitting on a white piece of parchment paper with more bars around the stack.
Gluten Free Lemon Bars have a delicious shortbread later topped with a sweet and tangy lemon custard. Perfect for any brunch or potluck!

Gluten free lemon bars will be your new favorite treat! There is something about warm weather and impending backyard barbecues that make me want something light and lemony. I want something refreshing and summery that has the sweet tangy taste we all love.

Ok story time… when I was living in Philadelphia, I dreamt of the day that I’d have a lemon tree. I imagined I’d go out, pick lemons as I need. Squeeze it into my water. Squeeze it into some lemonade or a salad and bask in the tangy freshness of just-picked lemons.

Turns out, lemons are more seasonal than I expected…

It’s not the year-round casual lemon picking that I was envisioning. It’s more of a burst of lemon excess and then a dry spell of trying to keep my lemon tree alive. I love it, though.

This is a view view of a lemon bar leaning against other lemon bars. The bars sit on a white piece of parchment paper with a white background.

Ingredients for the shortbread layer of these gluten free lemon bars:

  • refined coconut oil, melted
  • agave nectar (honey or maple syrup works too)
  • vanilla extract
  • blanched almond flour
  • sea salt

Ingredients for the Lemon Custard Layer:

  • agave nectar (honey or maple syrup works too)
  • ghee (butter also works)
  • eggs
  • tapioca flour
  • lemon juice
This is a close up image of a stack of lemon bars. The top bar has a bite taken out of it.

How to make gluten free lemon bars:

Make the crust. First make the crust. In a medium bowl, whisk together the melted coconut oil (butter or ghee works too), agave nectar, and vanilla. Once combined, add the almond flour and sea salt. Whisk until completely combined.

Bake the crust. Line a square 9×9 inch pan with parchment paper. Spread the crust out across the bottom in an even layer. Bake for 13 minutes.

Make the lemon layer. SUPER IMPORTANT!! The order that you add the ingredients will determine if the lemon filling looks good or looks terrible. So! Order is important!

In a medium bowl, whisk together the agave nectar, ghee, eggs and egg yolk. Once combined, add the tapioca flour and whisk until combined. Next, slowly drizzle the lemon juice into the bowl while you’re whisking. You want the mixture to be smooth and not separate.

Gently pour. Pour the mixture on top of the crust and bake for another 15 minutes.

After the 15 minutes, pull it out of the oven and allow it to sit in the pan to come to room temperature.

Chill. Once room temp, chill in the fridge for a few hours.

Serve. Slide a knife on any sides of the bars that are touching the pan. Pull the edges of the parchment paper up. and cut into bars. I sprinkled mine with some powdered sugar, but you can use regular powdered sugar if you wish!

This is a side view of a lemon bar leaning against another lemon bar. The bars sit on a white piece of parchment paper with a white background.

More lemon recipes:

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This is a side view of a stack of four lemon bars. The bars are sitting on a white piece of parchment paper with more bars around the stack.

Gluten Free Lemon Bars

  • Author: Lindsay Grimes Freedman
  • Prep Time: 20 mins
  • Cook Time: 28 mins
  • Total Time: 48 mins
  • Yield: 16 1x
  • Category: dessert
  • Method: oven
  • Cuisine: lemon
  • Diet: Gluten Free
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Description

Gluten Free Lemon Bars have a delicious shortbread later topped with a sweet and tangy lemon custard. Perfect for any brunch or potluck!


Scale

Ingredients

Shortbread Crust:

  • 1/2 cup refined coconut oil, melted
  • 1/4 cup agave nectar (honey or maple syrup works too)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/2 teaspoon salt

Lemon Layer:

  • 1/3 cup agave nectar (honey or maple syrup works too)
  • 2 tablespoons ghee (butter also works), melted or room temp
  • 3 eggs + 1 yolk
  • 2 tablespoons tapioca flour
  • 1/2 cup lemon juice (about 2 large lemons)
  • 2 tablespoon favorite powdered sugar

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the melted coconut oil (butter or ghee works too), agave nectar, and vanilla.
  3. Once combined, add the almond flour and salt.
  4. Fold together until completely combined.
  5. Line a square 9×9 inch pan with parchment paper.
  6. Spread the crust out across the bottom in an even layer.
  7. Bake for 13 minutes until golden brown.
  8. While the crust is baking, whisk together the lemon filling.
  9. SUPER IMPORTANT!! The order that you add the ingredients will determine if the lemon layer looks good or looks terrible.
  10. In a medium bowl, whisk together the agave nectar, ghee, eggs and egg yolk.
  11. Once combined, add the tapioca flour and whisk until combined.
  12. Next, slowly drizzle the lemon juice into the bowl while you’re whisking.
  13. You want the mixture to be smooth and not separate.
  14. Gently and slowly pour the mixture on top of the crust. If you pour it too fast onto the crust it may break through the crust so do this step slowly and gently.
  15. Bake for 15 minutes.
  16. After the 15 minutes, pull it out of the oven and it to sit in the pan to bring it to room temperature.
  17. Once room temp, chill in the fridge for a few hours.
  18. When you’re ready to serve, slide a knife on any sides of the bars that are touching the pan.
  19. Pull the edges of the parchment paper up. and cut into bars.
  20. I sprinkled mine with some powdered sugar, but you can use regular powdered sugar if you wish!


Nutrition

  • Serving Size: 1 bar
  • Calories: 149
  • Sugar: 10.2g
  • Sodium: 83mg
  • Fat: 10.7g
  • Saturated Fat: 7.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 11.3g
  • Fiber: 0.5g
  • Protein: 1.7g
  • Cholesterol: 4mg

Keywords: gluten free lemon bars

Enjoy!! xo