These easy gluten free lemon bars just use 4 ingredients: lemons, eggs, almond flour, and sugar. They’re super simple and super lemony. If you’re a lemon lover, you’ll be in paradise with these luscious bars.
Are you a lover of the tangy, puckery jolt of the lemon’s zing? Do you start salivating just thinking of a luscious lemon mouthful of juicy sourness? Then these bars are for you.
They’re loaded with lots of tart lemon flavour – but just sweet enough to make your taste buds smile. The crust is an easy mix of almond flour and egg – you can just pat it into the pan. The filling is super-lemony with a generous amount of fresh-squeezed lemon juice and lots of eggs to turn it into a sweet-tart custard. All those eggs and the almond flour really amp up the protein value of these gluten free lemon bars – a healthy bonus.
They’re easy to make and a hit at any gathering.
Gluten Free Lemon Bars 1-2-3-4
You’ll need some almond flour, eggs, lemons, and sugar. That’s it. Easy peasy lemon squeezy!
First you’ll zest a couple of the lemons, then squeeze them.
Use a microplane or the fine grating holes of a box grater to get off the zest.
Make up the crust layer: mix the almond flour, an egg, lemon zest and a bit of sugar. You can do this by hand or with an electric mixer. It’ll form a nice stiff dough. Crumble the dough into a pan, pat it, prick it with a fork, and pre-bake it a bit (Pat-a-cake, Pat-a-cake).
While that’s baking, whisk together a whole bunch of eggs, some more lemon zest, the lemon juice you squeezed, and some sugar – yeah, you’ll need some of that, but I’ve cut it as low as I dared for the best puckery flavour (and if you make sure to use organic natural evaporated cane juice sugar, you can feel a bit better about it).
Now carefully pour on that luscious lemon filling, and bake it a bit more.
Dust with a bit of powdered sugar (but not necessary – I just wanted it to look a bit fancy) and you’re all set to impress the lemon-lovers in your life.
One bite of that chewy bottom crust layered with that intensely lemony, silky, creamy custard top and all my lemon wishes have come true.
These gluten free lemon bars are a taste sensation that would grace the table for any spring or summer gatherings, or also delicious for Easter, Passover, Mother’s Day, Ladies Lunch, Afternoon Tea, packing on a picnic, taking for a beach lunch, at a barbecue, or just for snacking anytime with a cup of Earl Grey tea.
If life gives you lemons – – – make lemon bars.
Gluten Free Lemon Bars (Only 4 Ingredients)
for the bottom crust:
- 2½ cups (250gms) almond flour
- 2 tablespoons sugar preferably natural evaporated cane sugar
- 1 tablespoon lemon zest
- 1 large egg
for the lemon filling:
- 6 large eggs
- 1 cup (200gms) sugar preferably natural evaporated cane sugar
- 1 tablespoon lemon zest
- ¾ cup (180ml) fresh lemon juice from 4 - 5 juicy lemons
- powdered sugar/icing sugar/confectioner's sugar for serving, optional
- Preheat the oven to 325°F (170°C). Generously grease a 9 x 9-inch (23 x 23 cm) pan or an 8 x 12-inch (20 x 30 cm) pan.
Make the bottom crust layer:
- Mix together the almond flour, sugar, lemon zest, and egg with an electric mixer or with your hands just until they form a dough and come together into a ball. Don't mix them for too long or the almond flour will start releasing its oils and your hands will get very oily (you can still use it).
- Crumble the dough evenly into the greased pan and press it down with your fingers to form an even crust (about ¼-inch/.6cm deep) on the bottom of the pan. Patch any holes and pat the crust smooth or press it smooth with the bottom of a measuring cup. Prick the crust all over with a fork.
- Bake in the preheated oven for 12 to 15 minutes, just until the edges get light golden in colour.
While the crust is baking, make the lemon filling:
- Zest a second lemon (you should have 1 tablespoon zest). Juice the lemons until you have ¾ cup (180ml), strain out any seeds.
- Whisk together the 6 whole eggs with the cup (200gms) of sugar. Add the lemon juice and lemon zest and whisk vigorously to combine.
- When the crust is finished pre-baking, use the back of a spoon to push down any parts of it that may have bubbled up. Pour the filling over the crust - either pull out the oven rack and pour the filling on without removing the pan from the oven, or remove the pan from the oven, pour on the filling, and carefully put it back into the oven without spilling.
- Bake for 15 to 18 minutes, or until the filling doesn't jiggle when you wiggle the pan and it feels set when you touch it lightly with a finger.
- Allow to cool in the pan, then cut into squares and dust with powdered sugar if desired. Serve larger squares as a dessert with a scoop of vanilla ice cream, or smaller bars as a tea-time snack.
- Makes 9 dessert-sized bars or 16 snack-sized bars.
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