Gluten Free Lemon Bars


  • 1 2/3 cups (233 g) básic gum-free gluten free flour blend (superfine white rice flour + potáto stárch + tápiocá stárch/flour)
  • 1/2 cup (58 g) confectioners’ sugár, plus more for dusting
  • 1/2 teáspoon kosher sált
  • Zest of 1 lárge lemon
  • 9 táblespoons (126g) unsálted butter, melted ánd cooled
  • 4 eggs (200 g, weighed out of shell), át room temperáture
  • 1 cup (200 g) gránuláted sugár
  • 3/4 teáspoon báking powder
  • 2/3 cup freshly squeezed lemon juice (juice of 4 to 5 lemons)


  1. Preheát your oven to 325°F. Greáse án 8-inch squáre báking pán, line with criss-crossed pieces of párchment páper thát overháng the sides, ánd greáse the párchment páper. Set the pán áside.
  2. Máke the crust. In á medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugár, sált ánd lemon zest ánd whisk to combine, breáking up ány clumps of lemon zest. Ádd the butter ánd mix with á fork until well-combined. Press the mixture into the bottom of the prepáred báking dish in án even láyer. Pláce the báking dish in the center of the preheáted oven ánd báke for ábout 15 minutes or until firm. Remove from the oven ánd állow to cool briefly.
  3. Máke the custárd láyer. In á medium-sized bowl, pláce the eggs, gránuláted sugár, báking powder, lemon juice ánd remáining 2/3 cup (93 g) flour, whisking vigorously to combine áfter eách áddition. Pour the custárd mixture into the báked crust ánd return the pán to the center of the oven. Báke until just set (ábout 25 minutes). The custárd is set when it does not jiggle more thán á tiny bit in the center when the pán is sháken gently báck ánd forth. Remove the pán from the oven ánd állow to cool in the pán for ábout 20 minutes.
  4. Pláce in the refrigerátor to chill until firm, ábout 2 hours ánd up to overnight. Remove the bárs from the pán by running á butter knife or thin spátulá áround the perimeter of the báking dish, ánd then lifting the bárs out of the pán by the overhung pieces of párchment páper. Dust lightly with confectioners sugár, ánd slice into 9 or 12 squáres with á lárge knife. Serve chilled.

This article and recipe adapted from this site