This post may contain affiliate links, please read our disclosure policy for details.

Having lived in Los Angeles for a few years, I figured it’s about time I expand my baking repertoire to include at least a few gluten-free options. When spring and summer are right around the corner, there’s no better time to make something zesty and bright. Enter: Gluten Free Meyer Lemon Bars. This is a simple riff on a classic, and it packs all of the punchy flavor without any of the gluten. Enjoy!

Why You’ll LOVE These Lemon Bars

Sweet-tart Meyer lemons give these bars a perfectly balanced, refreshing taste
A smooth, custardy lemon filling over a tender, buttery crust… no one will even know it’s gluten free
Naturally simple recipe with easy-to-find ingredients and no special equipment needed
Light, sunny, and ideal for spring or summer gatherings, picnics, or anytime you crave a burst of brightness

Here’s what you’ll need:

Kitchen staples – Gluten free flour, almond flour, powdered sugar, cornstarch, salt, butter
Meyer lemons – These are the star of the show, so make sure to get these fresh!
Ground ginger – A sneaky secret ingredient that adds depth and a subtle heat to the filling
8×8 tin – Or, you can scale this recipe up/down to whatever tin you have available (though baking times will vary)
Kitchen scale – Be precise with measurements to have these bars come out just right

Meyer Lemon Bar Tips

Gluten free flour. I use Bob’s Red Mill 1:1 when I make this recipe, but any all-purpose gluten free flour should work. I recommend using a kitchen scale to measure all ingredients, but if you choose to measure in cups, be sure to spoon flour into the cup and then level.

Oven temperature. You’ll notice the oven temperature is lowered after adding the filling to the baked crust. We want to gently heat the filling to avoid overbaking! Look for a filling that is just set when jiggled lightly.

How to make these Meyer lemon bars:

Prepare the dough for the crust by combining gluten free flour, almond flour, powdered sugar, cornstarch, salt, and butter in a large bowl and mixing until it resembles wet sand.
Press evenly into your tin and bake at 350F until lightly golden and matte/dry in appearance. Egg wash and bake for an additional couple minutes. Set aside.
Prepare filling by combining egg, sugar, cornstarch, ground ginger, and salt and mixing until homogenous. Then, add Meyer lemon juice and mix to incorporate. Pour over baked crust.
Reduce oven temperature to 300F and bake until filling appears set when jiggled lightly.
Remove from oven, let cool to room temperature, then refrigerate at least a few hours, or overnight.
When ready to serve, dust with powdered sugar.

FAQ

Any all-purpose gluten-free flour should work. I used Bob’s Red Mill 1:1 for this recipe. If you want to make this with regular all-purpose flour, you can swap that in directly. No other adjustments necessary.

No! You’ll need fresh Meyer lemons for this, and it’s worth it!

Yes! Finished lemon bars will last up to a week in the fridge if kept in an airtight container.

Shop The Tools I Use

Kitchen scale: https://amzn.to/48OrR0f
Bob’s Red Mill 1:1 flour: https://amzn.to/3WwIQwI
8×8 tin: https://amzn.to/3LebMal
Stainless steel mixing bowls: https://amzn.to/4hzr31H
Mesh strainers: https://amzn.to/4nupOSA

“I love when a recipe like this is so good that you wouldn’t even know it’s gluten free.” – Myra C.

Leave your review below

Ingredients

Shortbread Crust

150 grams gluten free flour (1 cup; I use Bob's Red Mill 1:1)
50 grams almond flour (1/2 cup)
50 grams powdered sugar (1/2 cup)
15 grams cornstarch (1 2/3 tbsp)
2 grams salt (1/4 tsp)
115 grams unsalted butter, cold, cubed (1/2 cup)
Egg wash

Meyer Lemon Filling

150 grams eggs (3 large eggs)
225 grams granulated sugar (1 cup)
45 grams cornstarch (5 tbsp)
3 grams ground ginger (1/2 tsp)
2 grams salt (1/4 tsp)
173 grams Meyer lemon juice (3/4 cup)

Optional

Powdered sugar to finish

Instructions

Preheat oven to 350F and prepare an 8x8in tin with parchment paper.
Combine gluten-free flour, almond flour, powdered sugar, cornstarch, salt, and cold, cubed butter in a large bowl or bowl of a stand mixer equipped with a paddle attachment. Mix at a medium speed until it resembles wet sand (should hold together when pressed but remain easily crumbled), about 3 minutes.
Press dough evenly into tin. Bake until lightly golden around the outside and matte/dry in appearance throughout, about 20-22 minutes. Remove from oven and egg wash before baking an additional 1-2 minutes. Remove from oven and set aside.
When crust is nearly done, mix egg, granulated sugar, cornstarch, ground ginger, and salt together in a large bowl. Once homogenous, add Meyer lemon juice and continue mixing until incorporated. Pour over baked crust.
Reduce oven temperature to 300F. Return tin to the oven for approximately 30 minutes, until it appears set when jiggled lightly.
Remove from oven and let cool to room temperature in the tin. Remove from the tin, cover, and refrigerate at least 3 hours (ideally overnight). For best results, cut into squares after refrigerating.
Keep refrigerated until ready to serve. Use a mesh sifter to dust with powdered sugar before serving.

Did you make this recipe?

I’d love to see! Follow and tag @pastrychefjeff on Instagram!

Follow & Tag @pastrychefjeff on Instagram