Gluten-Free Lemon Bars - English Recipe

Gluten-Free Lemon Bars

Quantity: 20 Lemon Bars

Time: 30 minutes prep; ca. 30 minutes baking

Ingredients (included):

  • Gluten-free flour mix
  • Sugar mix
  • 2 Lemons
  • Sweetened condensed milk
  • Powdered sugar
  • Baking paper

Ingredients (not included):

  • 125g cold butter + extra to grease the pan
  • 4 eggs

Tools (not included):

  • Pastry cutter or fork
  • Whisk
  • 23cm square baking pan
  • 2 mixing bowls
  • Citrus press
  • tool to zest the lemon


In this recipe, you make the coconut shortbread crust of the bars, bake this alone & then make the lemon cream filling & bake the whole thing again

  1. Pre-heat oven to 190°C & line baking pan with baking paper. Grease the baking paper & set pan aside
  2. Wash both lemons & grate the peel of both lemons to create lemon zest. Pro tip: make sure to always rotate the lemon & stop grating when you see white! The white part has a very bitter taste. After grating the lemons, cut both in half & juice both sides. Add half of the lemon zest to one mixing bowl. Set aside the remaining zest & lemon juice for the lemon cream filling
  3. Next, take 2 eggs & separate the yolk from the egg white. You will use the egg whites for the crust & the yolks later for the lemon cream filling
  4. Coconut Shortbread Crust: in the same bowl that you added the lemon zest to, add the flour mix, sugar mix, the 2 separated egg whites & 125g cold butter. Using a pastry cutter or a fork, mix all the ingredients until the mixture is crumbly & sticks together in large clumps. Pro tip: the mixture should not be gooey! If this is the case, most likely the butter was too warm. To remedy this, you can pop the whole bowl into the fridge for a few minutes allowing the butter to harden
  5. Once the mixture is prepared, use your hands to press the shortbread crust into your prepared baking pan. The crust should be firmly pressed into the pan, creating an even layer at the bottom of the pan. Bake this from 15-17 minutes, until the edges are slightly browned & the top is turning golden. Once done, take it out & turn the oven down to 175°C
  6. Lemon Cream Filling: while the crust is baking, prepare the filling. In the second mixing bowl, add the remaining lemon zest, lemon juice, the whole can of sweetened condensed milk, 2 eggs yolks, & 2 whole eggs. Use a whisk to mix all the ingredients together until it is homogenous
  7. When the crust is done baking, pour the lemon cream filling over top & baking for an additional 15-17 minutes until the filling is just set
  8. Remove the Lemon Bars from the oven, allow to cool & then store in the fridge for at least 2 hours before cutting & serving. Before cutting, sprinkle the top with powdered sugar!

Storage notes: store the Lemon Bars in an airtight container in the fridge for up to 4 days.