Gluten-free Lemon Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9 large or 16 small bars
Bright and dreamy gluten-free lemon bars still have the perfect buttery crust and creamy, bold lemon custard dusted with a generous amount of powdered sugar for the perfect treat.
For the crust:
For the filling:
  • 2 eggs
  • 1 cup granulated sugar
  • 2 lemons
  • 2 tablespoons milk
  • 2 tablespoons gluten-free baking blend
  • powdered sugar, for dusting
  1. Preheat oven to 350. Line a 9" square pan with tin foil and spray with cooking spray. Set aside. Make the crust by combining butter, baking blend, powdered sugar, cornstarch and salt in a medium bowl. Press into your prepared baking pan and pierce several times with a fork. Bake until just set, about 15 minutes.
  2. To make the filling, beat eggs and sugar together in a large bowl. Add zest from one lemon and the juice from both. Stir in milk and baking blend. The mixture will look very thin--don't worry, it will thicken as it bakes. Pour the filling over prepared crust and bake for just set, about 15-20 minutes. Cool completely, then cover and store in refrigerator for up to 4-5 days.
  3. Before serving, dust generously with powdered sugar.
Lightly adapted from Averie Cooks.
Recipe by Ari's Menu at