Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too. These bars are best after a day of chilling—so plan accordingly.
Recipe information
Total Time
2 hours, plus chilling
Yield
Makes 12 bars
Ingredients
4
1
1
1
1
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
Step 2
Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
Step 3
Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
Step 4
Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
Step 5
Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
Do Ahead
Step 6
Bars can be made 2 days ahead. Keep chilled in baking pan.