
Oh, yum! There’s nothing quite like a delicious lemon bar. For those of us who have Celiac disease, getting a good lemon bar can be a challenge—or maybe I should say, was a challenge. These are so good!

Servings |
- 1/3 cup butter
- 1/4 cup granulated cane sugar
- 1 cup All Purpose Gluten Free Flour
- 2 eggs
- 3/4 cup granulated cane sugar
- 2 tbs. All Purpose Gluten Free Flour
- 2 tsp. lemon zest
- 3 tbs. lemon juice
- 1/4 tsp. baking powder
Ingredients Crust
Filling
| ![]() |
- Preheat oven to 350°F
- In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined.
- Beat in the 1 cup of flour until crumbly, being careful not to over-mix.
- Press mixture into the bottom of an un-oiled 8x8x2 baking pan.
- Bake for 15 minutes or until golden.
- Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.
- Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned.
- Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.