Who doesn’t like lemons? These Lemon Bars are the perfect dessert for anyone who loves the lemon flavor! Lovely fresh and juicy lemon will bring a fantastic taste to your desserts. I have never made lemon bars before. When I came across this recipe from preppykitchen I decided right away to try it. The recipe looked so easy to make. I gathered all my ingredients and switched flour to Gluten-Free flour. Off to the store, I run to get some lovely fresh lemons.
In this post, I will cover:
Why Lemon bars
Suppose you have never made Lemon bars before. Do not be intimidated. They are straightforward to make! Lemon bars are a perfect combination of sweet and authentic lemon flavors. Call it buttery perfection! Fresh lemon juice paired with lemon zest creates a beautiful flavor amplified by the rich butter crust.
Let’s get baking:
Gather all your ingredients to make Gluten-Free Lemon bars—Preheat the oven to 350F. Line your pan ( 9×13) with parchment paper. Make sure you do not have holes or cuts in your parchment paper anywhere. I fold corners in and cut excess pieces.
How to make a shortbread
To make a shortbread: I have tried shortbread with two different methods. I do prefer the cold butter method. Yes, it does take a bit longer to mix, but the dough had better consistency and baked more flat without creating air bubbles. When I have made this crust with room temperature/melted butter, and while it was faster (the butter is much easier to incorporate), it does make quite a mess! I will include pictures for both methods, and you choose which one is better for you.
- 2 cup of Gluten-Free flour
- 2/3 cup of powdered sugar
- 12 tbsp of soft or melted butter
- 1/2 tsp of salt
Method with COLD butter:
When the butter is cold, it takes a bit longer to combine all ingredients. The stand mixer does the hard work for you—that way, no elbows grease is needed. The dough is not crumbly. It is also easier to spread on parchment paper.
When in the oven, no air bubbles appeared under the dough. You want shortbread without cracks. That way, the lemon filling will bake on top of the shortbread and not leak under the shortbread base. Also, add a couple of holes with a fork before baking to prevent air bubbles.
Method with MELTED butter:
The method with melted butter is fast as the ingredients are easier to combine. The dough is very crumbly. It is OK to spread on parchment paper but not as easy as the cold butter method. I also got many cracks while baking and air bubbles under the dough. To prevent cracking, gently add a couple of holes with a fork before baking.
How to bake shortbread base
Bake shortbread base for about 15 minutes. Do keep an eye on the edges and don’t overbake it; otherwise, shortbread will be a dry mess.
Gluten-free baking is a bit different from regular flour. I hope the picture below shows how light I like to bake my shortbread base.
Set aside while you continue working on the rest of your dessert.
Let’s make Lemon bars filling
While the shortbread is baking, I prep my lemon deliciousness, grate the fresh lemon zest from 3-4 large lemons, and combine zest with sugar. Mix in a stand mixer or food processor till the sugar turns yellow color from zest oils.
- 3-4 lemons
- 2 1/2 cups of sugar
While the sugar is stirring, squeeze all lemons. You will need about a cup of lemon juice. My sugar is not bright white, as I use organic cane sugar, so the yellow color does not show as much. The reason why sugar turns slightly yellow is because of the oils in lemon zest. That’s where the flavor and aroma come from as well.
When the sugar is well mixed with lemon zest, strain in lemon juice. Also, add gluten-free flour and one egg at a time. Whisk well until the ingredients are fully incorporated, and no lumps remain. Do not overmix as you do not want foamy batter.
- about 1 cup of a lemon juice
- 1/2 cup of gluten-Free flour
- 8 whole eggs
When the Lemon filling is ready, pour over baked shortbread. Put into the preheated oven and bake for 20-25 minutes.
How to know when the Lemon filling is baked?
The middle should still be a little bit jiggly but not runny. I would say like jello, but the edges are getting set. Let it cool down before making the first cuts for at least two hours. When it is cooled down, carefully pull your Lemon bars from a pan; that way, it will be easier to cut. (here comes your parchment paper handy)
I cut all my desserts with a wet knife. That way, your knife doesn’t drag crumbles along with the cut.
Can Lemon bars be stored?
I like my Lemon bars the next day even better. Lemon bars should be refrigerated if you can’t eat them all right away.
If you know that you will be storing Lemon bars, try only to cut off the pieces you need, not cutting up the entire pan into bars. I usually place a piece of plastic wrap directly on top of the bars and then cover it with foil.
Lemon bars can be stored for several days in the refrigerator and even be frozen.
Other dessert recipes to try
If you like these Strawberry Crumb Bars, be sure to try these other dessert bar recipes.
- Czech Pancakes – Livance, Czech pancakes are more filling but light and fluffy. Definitely different from traditional USA pancakes.
- Marble Bundt Cake – Babovka is a popular Czech Coffeecake with an afternoon cup of coffee or tea on the weekends. It is effortless to make even a Glute-Free.
- Apple Bundt Cake – “Majka” – Very flavorful bundt cake. Apples make this cake very moist, unlike being dry and crumbly like many Gluten-Free desserts are.
- Easy & Delicious GF Crepes – my kids’ favorite quick and easy sweet afternoon treat or even dinner. They come together faster than pancakes or waffles and taste just as good!
- Grated Crumb Bars – It is the perfect combination of not overly sweet cocoa dough and smooth cheese filling inside.
Until next time…!
DOBROU CHUT!
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Lemon Bars
Ingredients
Shortbread crust
- 2 cups of Gluten-Free flour
- 2/3 cups of powdered sugar
- 1/2 tsp of salt
- 12 tbsp of unsalted butter cold
Lemon filling
- 3 tbsp of lemon zest from 3-4 lemons
- 2 1/2 cups of sugar
- 8 large eggs
- 1 cup of fresh juice from lemons
- 1/2 cup GF Flour
Instructions
- Heat oven to 350F and line a 9×13 baking dish with parchment paper.
Shortbread crust
- Add flour, sugar, salt, and soften or melted butter into your stand mixer with a paddle attachment. Mix till all combined and dough is created.
- Add the dough into your lined pan and press down into a flat even layer. Bake at 350F for about 15 minutes or until a light golden color. Don't overbake it, as Gluten-Free dough would get very dry and crumbly very fast.
Lemon Topping
- While the crust is baking add the sugar to a stand mixer with a paddle attachment and add the zest of three lemons. Let it slowly mix until the zest is fully incorporated and sugar is a light yellow color. The zest will let go of oils and aroma when spinning for awhile.
- Add half a cup of Gluten-Free flour to your mixed sugar with lemon zest and mix well.
- Whisk in the lemon juice and add the eggs then mix very well until completely combined
- Pour the filling onto the warm crust, then transfer to the oven and bake for about 20-25 minutes, turning around halfway through the bake.
- When done baking, allow cooling for an hour before chilling in the refrigerator for 2-3 hours. Longer the better.
- When you are ready to serve your bars, Dust with powdered sugar and cut into using a clean, sharp, damp knife.
