US
UK Gluten Free Lemon Bars
These Gluten Free Lemon Bars are irresistibly bright and refreshing, perfect for Spring gathering and sunny celebrations. They feature a rich, all-butter crust made with Walker's Shortbread Gluten Free Shortbread Rounds, creating the perfect base for a smooth, tangy lemon filling that melts in your mouth.
Ingredients
Crust
1 package Walker’s Gluten Free Shortbread Rounds, finely crushed (about 5 oz)
5 tbsp unsalted butter, melted
1 tbsp granulated sugar
Filling
1 cup granulated sugar
2 tbsp gluten-free all-purpose flour
3 large eggs
1/2 cup fresh lemon juice
1 tbsp lemon zest
Pinch of salt
For finishing
Powdered sugar, for dusting
Method
Prep the pan: Heat oven to 350°F. Line an 8x8-inch square pan with parchment, leaving overhang on two sides.
Make the crust: Crush the shortbread cookies into fine crumbs. Mix with melted butter and sugar until evenly combined. Press firmly into the bottom of the pan.
Bake the crust: Bake for 10 minutes, then set aside while you make the filling.
Make the filling: In a bowl, whisk together the sugar and flour. Add eggs, lemon juice, lemon zest, and salt. Whisk until smooth.
Bake: Pour filling over the warm crust. Return to the oven and bake for 18–22 minutes, until the center is just set and no longer wobbly.
Cool and chill: Let cool completely at room temperature, then chill for at least 2 hours for clean slices.
Slice and serve: Lift out using the parchment, cut into squares, and dust with powdered sugar.
