What is the trick to cutting lemon squares?

Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts . However, this is optional and depends on personal preference. If you prefer a more polished appearance on the bars, you can lightly dust the knife before each cut.

Why are my lemon squares runny?

Runny Lemon Bars are most likely caused from under baking . Make sure the filling no longer jiggles before taking it out of the oven. If your lemon bars are runny put them in the fridge to firm up as much as possible, keeping them cold will keep them firm.

Why are my lemon bars upside down?

Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much— if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).

Is it okay to freeze lemon bars?

Lemon bars can be frozen and last up to 4 months if they're stored properly . To freeze freshly baked lemon bars, skip sprinkling powdered sugar over the bars (freezing powdered sugar creates a gummy texture) and let cool completely.

How do you cut lemon bars without making a mess?

A tomato knife is just right for this task. Unlike a chef's knife, which has a blade that is on the thick side, a tomato knife is sharp, but thin and delicate. Meaning, it won't smash or mess up the edges of your lemon bars the way other knives do. With this knife, you will get a clean cut without any jagged edges.

Why is there a crust on top of my lemon bars?

The thin, crackly, sugar crust that forms on top when these lemon bars bake is one of my favorite things! It is just a result of some of the sugar rising to the top and hardening during the baking process .

Do lemon bars need to be refrigerated after baking?

Just place them in an airtight container. If you need to stack them, separate layers with a sheet of parchment or waxed paper. For longer storage, it's best to keep your lemon bars refrigerated.

What to do when lemon bars won't set?

Ratio of Liquid to Thickener: If the recipe doesn't have the right balance of eggs (which act as a thickener) to liquid (lemon juice), the filling won't set properly. Solution: Ensure your recipe has enough eggs to set the lemon mixture . A good rule of thumb is about 2 large eggs per 1/2 cup of lemon juice.

Why do my lemon bars taste eggy?

If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked . Be sure to take the lemon bars out of the oven as soon as they're done. Your oven may also be running a little hot.

How many lemons make 1 cup of juice?

How Much Juice Is in One Lemon? On average, there are 3 tablespoons of juice in one lemon. So, for a cup of fresh lemon juice, you would need 5 and a quarter lemons . Because some lemons are less juicy than others, it's safe to say you'll need 5 and a half lemons for a cup of lemon juice.

Can you rebake lemon bars?

This will keep them from spreading and becoming sticky. Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.

How to cut a tray bake neatly?

Use a Hot Serrated Knife - so run the hot water and place the knife under it. Dry with a tissue and cut your tray bakes . Thank you. I will leave out of the fridge and try small warm knife.

How to cut lemon bars in triangles?

Place the lemon bar on a cutting board. Begin by cutting diagonally from one corner to the opposite corner, following the pencil line. Make sure to apply even pressure and use a smooth motion to achieve a clean cut. Repeat this step on the other corner, creating a large triangle.

Gluten Free Lemon Squares Recipe (2024)

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This is the best gluten free lemon squares recipe! They’re simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust!

Gluten Free Lemon Squares

Today I’ve partnered with Bob’s Red Mill to bring you this festive Spring dessert. It’s perfect for Easter, baby showers, bridal showers, or any Spring celebration.

If there’s one flavor that I truly associate with Spring, it would be lemon. So, what better way to celebrate the arrival of spring than with some gluten free lemon squares?! And that was a rhetorical question because there isn’t a better way, duh.

Lemon bars have always been one of those understated desserts. Put them on an Easter dessert table covered with chocolate cupcakes, carrot cake, or even a coconut cake and the lemon bars probably wouldn’t be the first thing to go. It’s time to change that, it’s time the gluten free lemon squares had their time to shine. And this is the recipe to do that! If you’ve been searching for that perfect recipe and how to make the best lemon bars, this is the recipe for you! These lemon barsare a bittangy, but not too tangy! Because let’s be real, a true lemon bar wouldn’t really be a real lemon bar if it didn’t want to make you pucker just a little bit. That’s what makes lemon bars so good – that’s exactly why they’re special! These bars also have an amazing shortbread crust. I mean ah-mazing.

It’s buttery, crisp, and the perfect vehicle to transport that lemon custard. It’s thick enough so you can easily pick these up to eat them, no fork required! And let’s just have a moment of silence before we talk about that lemon filling because all hail that creamy, gooey, luscious lemon filling….This lemon custard filling is lemony thanks to the lemon juice and lemon zest.

It’s cool, refreshing, and makes you feel like you’re taking a bite out of Spring itself. It’s creamy, and thick but not too thick. I like my filling to be on the softer side because it just makes them SO good. While these squares are best stored in the fridge, I highly recommend letting them sit out at room temperature for 30 minutes to an hour before serving. They’ll have the perfect gooey factor and you know, it’s all about that lemon custard! And don’t dust them with the powdered sugar until right before serving too. That way, the powdered sugar won’t dissolve into the bars and disappear!

I used my favorite ready-made gluten free flour blend in this lemon bar recipe: Bob’s Red Mill 1-to-1 Baking Flour. After sending out my annual Reader Survey in my email newsletter, I found out that MANY of you alsouse this blend!

I love, love, big puffy heart love this flour and I’m so glad you do too! And FYI, Bob’salso has a new Paleo flour blend. My friend Kristen from A Mind “Full” Mom made some easy Paleo Lemon Chia Muffins with it and I can’t wait to try them!

That’s really going to be a fun flour to experiment with. But for now, I’m sticking to my beloved 1:1. I get such great results when baking with Bob’s gluten free flour blend and I even featured it as one of my gluten free pantry staples. It’s definitely a must-have flour blend if you do anygluten free baking.

Even if you don’t do a ton of gluten free baking, it’s great to have on hand for those timesyou want to bake something special for your gluten free friends or family members.

It’s even got the xanthan gum already in itto make it even easier for you! These gluten free lemon squares will be sure to put a smile on any lemon-lovers heart. They’re the perfect recipe for ushering in Spring.

Also, I have to tell you- if you’re looking for another delicious lemon inspired recipe, check out Sandi’s Gluten-Free Lemon Tart from Fearless Dining. There’s just so many things we can do with lemons! Enjoy!

be sure to follow me oninstagramand hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – ilove seeing what you make!

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Gluten Free Lemon Squares

4.65 from 277 ratings

Ingredients

For the Crust

2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
1/2 cup powdered sugar confectioners sugar
1 cup salted butter cubed and cold

For the Filling

6 large eggs
2 1/4 cups granulated sugar
zest of 2 lemons
3/4 cup fresh lemon juice about 3 lemons
1/2 cup Bob's Red Mill Gluten Free 1:1 Baking Flour

Instructions

1.Preheat oven to 350 degrees and line a 9x13 inch baking dish with parchment paper.
2.Add the flour and and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball.
3.Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden.
4.To make the filling, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the bakedcrust and bake at 350 degrees for 25-30 minutes or until the edges are set and middle is still slightly jiggly.
5.Cool completely on a wire rack then refrigerate at least 2 hours or even overnight. Cut into 36 squares and serve at room temperature. Dust with additional powdered sugar before serving.

Video

Notes

If you use a flour blend that doesn't contain xanthan gum, add 1teaspoon when making the crust and 1/4 teaspoon when making the filling.

You can mix up the filling while the crust is baking. You do not need to cool the crust before you add the filling as you will be baking it again immediately after.

Store in an airtight container in the refrigerator up to 1 week.