Gluten-Free Lemon Bars
A bright, freshly squeezed lemon filling bakes over a buttery almond-flour and cornstarch crust. Chill thoroughly for tender bars that slice neatly into 16 squares.
- 16 servings
- almond crust
- baked dessert
- chilled dessert
- Gluten-Free
- gluten-free dessert
- lemon
- lemon bars
- make-ahead
- Vegetarian
- Cuisine
- American
Shopping options
Freshly squeezed lemon juice · 0.5 Cup
Pompeii 100% Lemon Juice
100%
Details
Fresh lemon zest, finely grated · 1 Tablespoon
Fresh Large Lemon - Each
100%
Details
Finely ground blanched almond flour · 1.5 Cup
Simple Truth® Gluten Free Superfine Almond Flour
37%
Details
Granulated sugar · 1.25 Cup
Simple Truth Organic® Cane Sugar
35%
Details
Large eggs · 3 Each
Kroger® Grade A Large White Eggs
25%
Details
Unsalted butter, melted · 6 Tablespoon
Kroger® Unsalted Butter Sticks
19%
Details
Cornstarch · 5 Tablespoon
Rumford® Corn Starch
12%
Details
Fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 16 servings
Cook this recipe
- blanched almond flour-1 1/2 cups
- Granulated sugar-1 1/4 cups
- lemon juice-1/2 cup
- Unsalted butter-1/4 cup + 2 tablespoons
- Cornstarch-1/4 cup + 1 tablespoon
- Fresh lemon zest-1 tablespoon
- Fine salt-1/4 teaspoon
- Large eggs-3 each
Oven
Mixing Bowl
Whisk
Spatula
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Citrus juicer
Parchment paper
Cooling rack
Grater
thermometer
baking panOvenMeasuring CupsMeasuring SpoonsKnifeCutting BoardCitrus juicerParchment paperGraterbaking panWash your hands and clean the work surface. Heat the oven to 350°F with a rack in the middle. Line the baking pan with parchment paper, leaving an overhang on two opposite sides for lifting out the bars. Scrub the lemons under running water and dry them. Finely grate the yellow zest without the bitter white pith, then halve and juice the lemons. Measure 1 tablespoon zest and 1/2 cup juice, removing any seeds.
Mixing BowlWhiskSpatulaIn a mixing bowl, whisk together the almond flour, 4 tablespoons cornstarch, 1/4 cup sugar, and salt. Stir in the melted butter until evenly moistened and crumbly. Press firmly into an even layer across the bottom of the prepared pan, reaching into the corners.
Do not taste the unbaked crust mixture; clean bowls, utensils, and work surfaces after handling flour.
Bake the crust for 18–22 minutes, until lightly golden around the edges and dry-looking on top. Reduce the oven temperature to 325°F when you remove the crust.
Use oven mitts when removing the hot pan from the oven.
While the crust bakes, whisk the remaining 1 cup sugar with the remaining 1 tablespoon cornstarch in the second bowl, breaking up any lumps. Add the eggs and whisk gently until smooth, without whipping in lots of air. Whisk in the lemon juice and zest. Wash your hands after handling the raw eggs.
Do not taste the raw egg filling; wash hands and clean bowls, utensils, and work surfaces after handling raw eggs.
thermometerStir the filling briefly to redistribute the cornstarch, then pour it over the hot crust. Carefully return the pan to the oven and bake at 325°F for 22–28 minutes. The edges should be set, and the center should tremble slightly as one piece when the pan is nudged, rather than ripple like liquid. Check that the center of the filling reaches at least 160°F with a clean instant-read thermometer; continue baking if needed.
Use oven mitts when returning or removing the hot pan.
Cooling rackSet the pan on a wire rack and cool for 1 hour. Transfer to the refrigerator and chill for at least 3 hours, until the filling is firm and the bars are thoroughly cold. Cover once chilled.
Refrigerate within 2 hours of leaving the oven, or within 1 hour when the room is above 90°F.
Lift the slab from the pan using the parchment overhang and place it on a cutting board. Cut into four equal rows in each direction to make 16 squares. Wipe the knife clean between cuts for neat edges. Refrigerate the bars until serving.
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