Ingredients

Shortbread Crust

• 1 cup unsalted butter, melted (dairy-free use Smart Balance Butter)
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 cups gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)

Lemon Filling

• 6 large eggs
• 2 cups granulated sugar
• 1 cup lemon juice (about 4 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free.)
• powdered sugar for dusting

Instructions

1. Set your oven to 325°F (163°C). Prepare a 9×13 glass baking dish by lining it with parchment paper, leaving extra hanging over the sides for easy removal later.
2. In a large bowl, combine the melted butter, sugar, vanilla extract, and salt. Stir until blended. Add the gluten-free flour and mix until a thick dough forms. Press the dough firmly and evenly into the prepared pan, about 1/2-inch thick. Bake for 20–22 minutes, until the edges are lightly golden. Remove and set aside.
3. In another large bowl, whisk the eggs. Add the sugar and whisk until incorporated. Mix in the lemon juice and vanilla extract. Add the gluten-free flour and whisk until the mixture is smooth.
4. Pour the lemon filling over the warm crust. Return the pan to the oven and bake for 26 minutes, or until the center is set and no longer jiggles.
5. Let the bars cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for 2 hours until fully chilled.
6. Use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar, slice into squares, and serve. For cleaner cuts, wipe the knife between slices. Store leftovers in the refrigerator and serve chilled.

• I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour doesn’t contain xanthan gum, you’ll need to add 1 tsp. I always opt for a high-quality blend that already contains it. I like Pillsbury Gluten-Free.
• For dairy-free lemon bars, use Smart Balance Butter or vegan butter.
• Check all ingredient labels for possible cross-contamination and ingredients containing allergens.
• Use the bottom of a flat measuring cup or a small offset spatula to press the shortbread dough evenly into the pan. This ensures an even thickness and consistent baking.
• Line your baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the bars out of the pan for cutting.
• For smoother squares, wipe the knife clean between each row that you cut.
• Store any leftovers in an airtight container or cover them tightly and refrigerate for up to 5 days to maintain freshness.
• For longer storage, you can freeze the lemon bars in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.