Gluten Free Lemon Squares Recipe (2024)

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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!

Gluten Free Lemon Squares Recipe (1)

Gluten Free Lemon Squares

Today I’ve partnered with Bob’s Red Mill to bring you this festive Spring dessert. It’s perfect for Easter, baby showers, bridal showers, or any Spring celebration.

If there’s one flavor that I truly associate with Spring, it would be lemon. So, what better way to celebrate the arrival of spring than with some gluten free lemon squares?! And that was a rhetorical question because there isn’t a better way, duh.

Gluten Free Lemon Squares Recipe (2)

Lemon bars have always been one of those understated desserts. Put them on an Easter dessert table covered with chocolate cupcakes, carrot cake, or even a coconut cake and the lemon bars probably wouldn’t be the first thing to go. It’s time to change that, it’s time the gluten free lemon squares had their time to shine. And this is the recipe to do that! If you’ve been searching for that perfect recipe and how to make the best lemon bars, this is the recipe for you! These lemon barsare a bittangy, but not too tangy! Because let’s be real, a true lemon bar wouldn’t really be a real lemon bar if it didn’t want to make you pucker just a little bit. That’s what makes lemon bars so good – that’s exactly why they’re special! These bars also have an amazing shortbread crust. I mean ah-mazing.

It’s buttery, crisp, and the perfect vehicle to transport that lemon custard. It’s thick enough so you can easily pick these up to eat them, no fork required! And let’s just have a moment of silence before we talk about that lemon filling because all hail that creamy, gooey, luscious lemon filling….This lemon custard filling is lemony thanks to the lemon juice and lemon zest.

Gluten Free Lemon Squares Recipe (3)

It’s cool, refreshing, and makes you feel like you’re taking a bite out of Spring itself. It’s creamy, and thick but not too thick. I like my filling to be on the softer side because it just makes them SO good. While these squares are best stored in the fridge, I highly recommend letting them sit out at room temperature for 30 minutes to an hour before serving. They’ll have the perfect gooey factor and you know, it’s all about that lemon custard! And don’t dust them with the powdered sugar until right before serving too. That way, the powdered sugar won’t dissolve into the bars and disappear!

I used my favorite ready-made gluten free flour blend in this lemon bar recipe: Bob’s Red Mill 1-to-1 Baking Flour. After sending out my annual Reader Survey in my email newsletter, I found out that MANY of you alsouse this blend!

I love, love, big puffy heart love this flour and I’m so glad you do too! And FYI, Bob’salso has a new Paleo flour blend. My friend Kristen from A Mind “Full” Mom made some easy Paleo Lemon Chia Muffins with it and I can’t wait to try them!

That’s really going to be a fun flour to experiment with. But for now, I’m sticking to my beloved 1:1. I get such great results when baking with Bob’s gluten free flour blend and I even featured it as one of my gluten free pantry staples. It’s definitely a must-have flour blend if you do anygluten free baking.

Even if you don’t do a ton of gluten free baking, it’s great to have on hand for those timesyou want to bake something special for your gluten free friends or family members.

It’s even got the xanthan gum already in itto make it even easier for you! These gluten free lemon squares will be sure to put a smile on any lemon-lovers heart. They’re the perfect recipe for ushering in Spring.

Gluten Free Lemon Squares Recipe (4)

Also, I have to tell you- if you’re looking for another delicious lemon inspired recipe, check out Sandi’s Gluten-Free Lemon Tart from Fearless Dining. There’s just so many things we can do with lemons! Enjoy!

be sure to follow me oninstagramand hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – ilove seeing what you make!
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Gluten Free Lemon Squares Recipe (5)
Gluten Free Lemon Squares Recipe (6)

Gluten Free Lemon Squares Recipe (7)

Gluten Free Lemon Squares

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 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 24

By: Sharon Lachendro

Print Rate Pin


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


  • 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 bakedcrust 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.



If you use a flour blend that doesn't contain xanthan gum, add 1teaspoon 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.

Nutrition Information

Serving: 1g | Calories: 150kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Sugar: 21g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

This is a sponsored post written by me on behalf of Bob’s Red Mill. Thank you for supporting brands that support What The Fork Food Blog ♥
Gluten Free Lemon Squares Recipe (2024)


Why is my lemon squares soggy? ›

Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle. Solution: Bake the bars until the filling is just set and no longer wobbles when you gently shake the pan.

Why did my lemon bars turn out upside down? ›

Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).

What is the best way to cut lemon squares? ›

I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.

What are lemon squares made of? ›

Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt. Many recipes also list confectioners sugar, also called powdered sugar, for dusting on the top after the bars are baked.

Can you Rebake undercooked squares? ›

I am going out on a limb against popular opinions by saying, YES, it's okay to place your under baked or underdone cookies back into the oven for a second bake.

Why do my lemon bars look like scrambled eggs? ›

Why do my lemon bars look like scrambled eggs? If your lemon bars look like scrambled eggs, it's because you've overcooked them. The key to perfect lemon bars is to cook them until the filling is set, but not too long. You want the filling to be firm but still have a little bit of jiggle to it when you shake the pan.

Can you Rebake undercooked lemon bars? ›

This will keep them from spreading and becoming sticky. Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.

How many lemons needed for 1 cup of juice? ›

How Much Juice in One Lemon? On average, there are 3 tablespoons of juice in one lemon. So, for a cup of fresh lemon juice, you would need 5 and a quarter lemons. But, because some lemons are less juicy than others, it's safe to say you'd need 5 and a half lemons for a cup of lemon juice.

Can you leave lemon bars out over night? ›

Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.

How do you keep lemon squares fresh? ›

Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).

Can you leave lemon squares out? ›

Baked goods like lemon bars are acidic enough and contain enough fat and sugar,which exclude water from bacterial use, that there is no problem keeping them at room temperature for up to 24 hours; well wrapped.

How do you store lemon squares? ›

Yes, it's best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.

How do you keep powdered sugar from melting on lemon bars? ›

To Keep Powdered Sugar from Melting, Add Cornstarch

So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.

What can I do with too many lemons? ›

And with these 25 recipes, you'll never waste any lemony goodness again.
  1. Lemon Scones. Simply Recipes / Mark Beahm. ...
  2. Lemon Pepper Chicken Breasts. ...
  3. Lemon Macarons. ...
  4. Angel Hair Pasta with Salmon and Creamy Lemon Sauce. ...
  5. Lemon Za'atar Potatoes. ...
  6. Blended Whole Lemon Lemonade. ...
  7. Lemon Yogurt Cake. ...
  8. Classic Lemon Bars.
Jan 7, 2024

Who invented lemon squares? ›

Food historians can not identify the exact origin of lemon squares, so Mrs. Mickelson's recipe submission to the Chicago Daily Tribune serves as the first known printed recipe. In 1963, the R&D team at Betty Crocker Inc.

Can I Rebake undercooked lemon bars? ›

Undercooked lemon bars can be rebaked by placing them back in the oven for about five minutes. Be sure to watch them closely, as they can quickly become overcooked.

What does it mean if a lemon is squishy? ›

Lemons that have gone bad typically become very soft. They may become slimy, look shriveled, or contain visible mold. If your lemons display any of these signs, it's best to just toss them out.

How do you keep lemon slices from drying out? ›

Wrap up cut lemons.

You can refrigerate lemon halves and lemon slices in the fridge for five to seven days in an airtight container or a zip-top bag. You can also wrap the lemon wedges in plastic wrap to keep them from drying out.

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