Recipe: Luscious Lemon Bars {Gluten Free}

Luscious Lemon Bars 3

These Luscious Lemon Bars were a product of being gifted with a basket of fresh homegrown Meyer lemons, in addition to an extremely strong pregnancy craving for lemon bars.

If you are unfamiliar with a Meyer lemon, this plump and juicy variety is less acidic and slightly sweeter with a thinner, smoother, and darker peel than the typical lemon.


My initial plan was to make naturally sweetened lemon bars so I could pretty much eat the entire batch without feeling guilty, but the craving was too strong. I did not have any room to experiment and deal with failure. I needed lemon bars as soon as possible and I needed them to be the best lemon bars ever. Since my husband and son are allergic to wheat, I had to make them gluten free. I turned to my trusted cookbook by America’s Test Kitchen, The How Can It Be Gluten Free Cookbook Volume 2, for the gluten free shortbread crust used in the Key Lime Bar recipe. For the filling, I adapted a recipe by from another trusted source, Food & Wine Magazine.

Luscious Lemon Bars 1

The process of making the lemon bars was really quick and easy but I have to admit that I felt tortured during the photo session for this post. Every minute spent prepping for it felt like an hour passed before I could enjoy the long awaited moment of sinking my teeth into those Luscious Lemon Bars. I survived, and it was definitely worth the wait.

Luscious Lemon Bars 2

The combination of the two recipes was exactly what I was looking for. It had the perfect ratio of silky smooth filling to tender crust. The texture was delicate, yet it was firm enough to get a clean cut. Last but not least, the balance of sweetness and tanginess was just right. I urge you to give this recipe a try; trust me, it will not dissapoint!

Luscious Lemon Bars 4

Luscious Lemon Bars {Gluten Free}



6 ounces (1 1/3 cups) ATK All-Purpose Gluten Free Flour Blend *
2 1/3 ounces (1/3 cup) sugar
1/4 tsp salt
1/4 xanthan gum
8 tablespoons unsalted butter, cut into 1/2 inch pieces and softened
1-2 tablespoons water


1 cup plus 2 tablespoons sugar
3 tablespoons ATK All Purpose Gluten Free Flour Blend * 
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1/2 cup fresh lemon juice
2 to 3 tablespoons powdered sugar, for dusting (optional)

(*note: I usually make a big batch of the ATK All Purpose Gluten Free Flour Blend and keep it aside for all my gluten free baking. You could try using a store bought gluten free all-purpose flour instead but I can’t guarantee that you will get the same results)


  1. Heat oven to 350 degrees. Make a foil sling for an 8-inch square baking pan with two long 8″ wide sheets of aluminum foil placed perpendicular to each other. Let the extra foil hang over the edges. Smooth the foil into the corners and up the side of the pan. Spray with vegetable oil spray.
  2. Using a stand mixer fitted with the paddle attachment,  mix the flour blend, sugar, salt, and xanthan gum on low speed to combine. Add the butter, one piece at a time and continue to mix until the dough comes together and pulls away from the sides of the bowl. If the dough is too dry, add the water as needed.
  3. Transfer the dough into your pan. Press the dough into the bottom of the pan. Use the flat bottom of a measuring cup to smooth it out into a nice and even layer.
  4. Bake the crust for about 25 to 30 minutes until it begins to brown.
  5. Meanwhile, whisk together the flour and sugar.
  6. Add in the eggs until well combined
  7. Add in the lemon juice and lemon zest until everything is well combined.
  8. When the crust is ready, lower the oven temperature to 300 degrees.
  9. Pour in the filling mixture onto the crust and bake for another 20-25 minutes until the filling no longer jiggles in the center.
  10. Let the bars cool completely. Cover with plastic wrap or foil and place in the refrigerator for at least 4 hours to firm.
  11. Use the foil sling to lift the bars out of the pan. Remove the foil and place the bars on a cutting board. Cut into 2″ squares.
  12. Dust with powdered sugar just before serving
  13. Keep refrigerated in an airtight container for up to 3 days.
  14. Makes 16 lemon bars.

About the author: Rubina Umarji is the owner and executive cake artist of Rubina’s Cake Shoppe. After the birth of her son in 2009, she left her career in engineering to focus on her two passions: her family and her edible art. Since then, she’s had the opportunity to showcase cakes and gourmet confections to thousands of dessert loving clients as well as over 100 of Hollywood’s hottest stars and has had her cakes featured on television. Now her days are focused on teaching cake decorating classes to all ages. Her favorite students are her two children, ages 4 and 6. She frequently writes cake decorating tutorials and recipes on the Rubina’s Cake Shoppe Blog (