Description
These gluten-free lemon bars are bright, creamy, and refreshingly tart with a buttery almond flour crust. Perfect for a light dessert or a citrusy afternoon treat, they’re easy to make and even easier to love.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup cornstarch
- 1/4 cup powdered sugar (plus more for dusting)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
- In a bowl, mix almond flour, cornstarch, powdered sugar, and salt. Cut in cold butter until crumbly.
- Press mixture into pan and bake for 15 minutes until lightly golden. Let cool slightly.
- Whisk together eggs, granulated sugar, lemon juice, zest, and vanilla until frothy.
- Pour filling over crust and bake 18–22 minutes until just set with a slight jiggle.
- Cool at room temperature, then chill for at least 2 hours.
- Dust with powdered sugar before serving and slice into squares.
Notes
- Use fresh lemon juice for the brightest flavor.
- Chill completely before slicing for clean cuts.
- Dust with powdered sugar just before serving to avoid absorption.
- Bars can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 18g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gluten-free lemon bars, lemon dessert, citrus bars, almond flour crust, easy lemon bars