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Gluten-Free Lemon Bars (Dairy-Free)

Gluten-free lemon bars with a sweet-tart filling on top of a zingy lemon shortbread crust. This recipe is also dairy-free and can easily be made with regular flour if you're not gluten-free.
5 from 3 votes
Author: Lindsey Jenkins


Lemon Shortbread Crust

  • 1 cup gluten-free all-purpose flour
  • ¼ cup organic cane sugar
  • cup melted coconut oil
  • 1 teaspoon lemon zest
  • pinch of salt

Lemon Filling

  • ½ cup organic cane sugar
  • 1 tablespoon lemon zest
  • 4 large eggs
  • ½ cup fresh lemon juice
  • 2 tablespoons gluten-free AP flour, sifted
  • powdered sugar for dusting


  • Preheat the oven to 350°F while you make the crust. In a medium-sized bowl, whisk together the flour, sugar, lemon zest, and salt. Mix in the melted coconut oil until a wet dough forms and press into an even layer in a parchment paper-lined 8x8 baking pan.
  • Bake the crust for 20 minutes. When done, place the pan on a cooling rack while you finish making the filling, and turn the oven down to 325°F.
  • To make the filling, combine the sugar and zest in a large bowl and massage the zest into the sugar with your fingers. First, add in the eggs and whisk until the sugar and eggs are well combined before adding in the fresh lemon juice and the sifted flour. Whisk until smooth and pour onto the warm crust.
  • Carefully place the lemon bars back in the oven (it'll be very liquidy) and bake for another 18-25 minutes or until the center no longer jiggles.
  • Cool in the pan on a wire cooling rack for 1 hour before placing them in the refrigerator for another 2 hours to cool completely. Once cooled, dust them with powdered sugar and cut them into 9 or 16 squares, wiping the blade clean with a damp paper towel between each cut.
  • Store in a tightly sealed container in the refrigerator for up to 3 days or in the freezer for up to 4 months.