Are gluten free lemon bars hard to make?

Not at all! They’re beginner-friendly — just mix, bake, and cool. The almond flour crust is forgiving and holds together beautifully.

Can I use bottled lemon juice instead of fresh?

Fresh juice gives the best flavor and bright color, but bottled works in a pinch. Add extra zest if using bottled.

How can I make these lemon bars dairy-free?

Replace butter with refined coconut oil or vegan butter — both yield great texture and flavor.

Can I freeze gluten free lemon bars?

Yes! Freeze cut bars between layers of parchment in an airtight container for up to 2 months. Thaw at room temperature before serving.

My lemon bars seem soft — did I do something wrong?

They might just need more chilling time. Refrigerate for an hour before cutting to help them firm up.

What kind of flour blend works best?

Stick to a fine almond flour, not almond meal, for a smooth, buttery crust. Avoid blends with xanthan gum — it can make the crust chewy.

Gluten Free Easter Desserts | Lemon Bars with Shortbread Crust

Name: Gluten-Free Lemon Bars with Shortbread Crust
Prep time: PDTH15M
Cook time: PDTH30M
Total time: PDTH45M
Yield: 9-12
Cuisine: Easter
Ingredients: 1 ½ cups almond flour; ¼ cup tapioca starch; ¼ cup sugar; ¼ cup melted butter (or coconut oil); Pinch of salt; 3 large eggs; ¾ cup sugar; ¼ cup fresh lemon juice (about 2 lemons); Zest of 1 lemon; 1 tbsp almond flour

Gluten-Free Lemon Bars with Shortbread Crust

Nine cut lemon bars on a tray with Easter candy decorating them

Bright, tangy, and buttery, these lemon bars bring sunshine to your gluten free Easter desserts lineup. With a soft almond flour shortbread base and a zesty lemon filling, they strike the perfect balance between sweet and tart. Best of all, they’re easy to make and elegant enough for any spring celebration.

These gluten-free lemon bars slice cleanly and hold their shape beautifully, making them ideal for brunch, picnics, or dessert trays. The lemon layer gets its vibrant color from fresh lemon juice and eggs — no artificial coloring needed. Dust them with powdered sugar just before serving for a simple, stunning finish that looks straight out of a bakery window.

Gluten-Free Lemon Bars with Shortbread Crust

Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes
Servings: 9–12 squares

Ingredients

Crust:

1 ½ cups almond flour
¼ cup tapioca starch
¼ cup sugar
¼ cup melted butter (or coconut oil)
Pinch of salt

Filling:

3 large eggs
¾ cup sugar
¼ cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1 tbsp almond flour

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Mix crust ingredients and press firmly into the pan. Bake for 10–12 minutes until lightly golden.
Whisk eggs, sugar, lemon juice, zest, and almond flour until smooth.
Pour filling over the crust and bake for 20 minutes or until set.
Cool completely before dusting with powdered sugar and cutting into squares.

Tips:

For a dairy-free version, use coconut oil instead of butter. Store bars covered in the fridge for up to 5 days.

These gluten free Easter desserts have that magical mix of nostalgia and freshness that makes Easter baking so special. Each bite of these lemon bars is like a burst of spring — sunshine, sweetness, and just enough tang to keep you reaching for another piece.

If you make them, don’t forget to snap a photo and tag us or use #AllThingsEaster to share your lemony masterpiece.

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Gluten-Free Lemon Bars with Shortbread Crust

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