Gluten-free lemon bars are right up there with clean sheets, new house slippers, pastel colored sweatpants, and a fresh bath towel and bath mat. We’re talking high-quality, high-functioning adult indulgences that we have ourselves to thank for.
You feel me feelin’ myself headed into these spring days?
Citrus season always feels like an awakening to spring. These are those days. I’m just starting to see green leaves and flowers bud from under the frost-burnt garden. The days are sneaking towards longer. The sun feels warmer. And I’m sprinkling my baking and desserts with lemon and fresh fruit.
I think of these easy lemon bars as my everyday way to Lemon Meringue Pie. Much more accessible. Much more snackable. A few perfect bites in the quiet between Zoom work meetings. If
Our version today includes a soft cookie almond flour crust, crumble topping, and fresh raspberries. Let’s!
If you’re looking for a classic gluten-full lemon bar, this is for you: Classic Lemon Bars or you might also love this Meyer Lemon Bar Brulee!
Here’s what you’ll need for these Almond Flour Gluten Free Lemon Bars:
• almond flour. Different from almond meal, flour is finely ground without the almond skin. I like the moisture the almond flour lends over a gluten-free flour blend.
• granulated sugar to bring that cookie crisp to the crust and balance to the lemon filling.
• cornstarch to help bind and thicken the crust and filling.
• cold butter to create a crumbly crust.
• a splash of almond extract to add an almond perfume to our crust.
• fresh lemon juice to add all the bright comfort we’re looking for.
• eggs to bind and set the filling.
• sea salt to balance the sweetness and generally enhance the flavor.
• fresh raspberries because we’re extra and I love baked raspberries.
• and vanilla because we’re baking.
We’ll start by combining all of the dry ingredients for the shortbread crust into a medium bowl. Add the butter and splash of almond extract (if you’re going for it) and, with your fingers, break the butter down into bits the size of oat flakes or small peas.
Before and after pictured above so you get the crumbly texture we’re going for with this dough.
You have two options here! You can make an extra thick almond crust or you can bake like me and reserve a cup of the crust to sprinkle on top of the lemon bars before they bake.
I love a crumble topping that requires no additional effort. It’s a life bonus and we’ll take all the little bonuses we can get.
Press the crust into a greased and parchment lined pan and set it off to the oven to bake until just set and barely golden around the edges.
While the crust bakes, we’ll quick whisk together the lemon filling.
First we’ll bring out all the lemon flavor we can. In a medium bowl combine sugar and fresh lemon zest. Rub the zest into the sugar releasing the oils creating a fragrant lemon sugar.
Whisk in the cornstarch and salt.
Whisk in the eggs and that splash of vanilla extract.
The filling really is as easy as that! And wait until you taste it!
Pour the filling over the partially baked almond crust (totally fine if the crust is still warm), top with raspberries and that crumble crust we reserved.
Bake until the middle is set. You’ll know because the filling no longer sloshes or jiggles in a wave like motion. The top and edges will be just golden brown but because we’re using almond flour without an egg, don’t expect the top crumble crust to get super golden. Just barely toasty golden around the edges will do it as long as the center is set.
Allow bars to cool to mostly room temperature before serving. I like to chill them for a few hours before slicing. I get much cleaner cuts that way.
Dust with powdered sugar for extra beauty and enjoy with afternoon (or morning, for that matter) coffee.
PrintAlmond Flour Lemon Raspberry Bars
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 squares 1x
Description
A tart and fresh creamy lemon bar with fresh raspberries and a gluten-free almond cookie crust and crumble.
Ingredients
For the Crust and Topping:
- 3 cups (290 grams) almond flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick, 113 grams) unsalted butter, cold and diced
- A tiny splash of almond extract
For the Filling:
- 1 cup (200 grams) granulated sugar
- 1 teaspoon fresh lemon zest
- 2 1/2 tablespoons (18 grams) cornstarch
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup fresh raspberries
- Powdered sugar for topping
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9×9-inch square baking pan. Line with parchment paper so the flaps hang over two sides (making the bars easier to remove) and lightly grease the parchment.
- Firsts make the crust. In a medium bowl whisk together almond flour, sugar, cornstarch, and salt. Add the cold butter pieces and a tiny splash of almond extract if you’re using it. Use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.
- Reserve about 1 cup of the crusts mixture in a small bowl to the side and press the majority of the crust mixture into the bottom of the prepared pan. Use your fingers to press into as even a layer as possible. Bake for 10 minutes until just barely golden brown around the edges.
- While the crust bakes, whisk together the filling. In a medium bowl combine sugar and lemon zest. Use your fingers to work the zest into the sugar until fragrant. Whisk in the the cornstarch and salt. Whisk in the eggs until thick and thoroughly combined. Whisk in the lemon and vanilla.
- Pour the filling over the baked crust (it’s ok if it’s still warm) and top with raspberries and reserved crumble topping. Bake for 18-22 minutes until baked through, they no longer jiggle and the mixture is just golden. Cool to room temperature or close to it. Allow to chill before slicing (I do this for about an hour in the fridge). Dust with powdered sugar before slicing and serving.
- Store bars wrapped at room temperature for up to 4 days.
Photos of this gluten-free lemon bars recipe with my dear friend Jon Melendez.
Lori R Burns
These were fabulous, but next time I’d make a little less crust. Thanks to all the other commenters who noted that cooking time was longer. I made a test batch before Passover, but had to wing it because 3 cups of my almond flour weighs 336g rather than the 290g in the recipe. Given the difference among almond flours, how do I know how much to actually use? Also, I wanted to use potato starch but I read on other Passover recipes that it thickens much more than cornstarch so I was afraid to sub it 1:1. So I used the cornstarch and everyone loved them, but they didn’t make it to the Passover menu. Any more ideas about how to sub in potato starch?
Anne Samuel
I am always asked for the recipe whenever I make these squares.Thanks very much for sharing.
Anne
Dawn
I made these and they are good. They just came out a little crumbly. I am new to gluten free baking and using almond flower. Is there something I can do to make them more firm like a bar or are they supposed to be crumbly like a cobbler?
jeff
I made these and they were great. I wish I would have baked the crust a little longer and it definitely took more time in the oven for the topping to set. Maybe an extra 15 minutes. I think it may have been because I added so many raspberries. My wife loved them as well, thinking about making another batch tonight. I also subbed in some oat flour for the crust, I was low on almond flour.
Anne Woods
Just made these for the first time and they are wonderful. Substituted Truvia for sugar to cut sugar calories and it worked perfectly. I also baked the crust about 5 minutes longer than called for and the filling took an extra 10
Minutes to set and not be jiggly in the middle.
Any idea what the calorie count is per serving? ~ Anne
Angela Abeyta
Eating one of these as I type; it is the most lovely combination of flavors & textures, and will be my go-to lemon bar recipe from now on. I never would have thought to crumble topping over the filling, but it didn’t take away from the lemony flavor at all!
I subbed vegan butter for the crust, and used a mix of blanched & unblanched almond flour because I wanted a little extra bit of texture. Hoping I can figure out a way to veganize the filling, but for now I am happy to chow down on these!
Angela Abeyta
Shoot, I forgot to add-I did need to bake for an extra 10 minutes for the filling to set. Appreciate your note in the post to look for a non-jiggly center.
TG
Has anyone made these without cornstarch? I’d like to make them for Passover and many don’t eat corn on Passover. Would they “set” if I used potato starch or tapioca?
Elena
I would use the tapioca. In fact, that is what I have on hand…no cornstarch.
Elle
Can these be frozen?
Christine Breeden
Really lovely – I made this yesterday and the only thing I changed was to add a little extra lemon emulsion to boost the lemony flavor. I did find that the crust took significantly longer to bake (more like 18 minutes), as did the filling (mine was ready after 25 minutes); but the end result after several hours chill time (made it easy to remove and slice, and the filling firmed up a bit more too) was absolutely lovely. They are bright and fresh, the lemon and sugar balance is just right. Great make ahead bake too, I covered them and left them in the fridge and I’m serving them as dessert today. I am sure they are going to be a hit!
Meredith H
I don’t leave very many reviews on blogs but this recipe was AMAZING! I don’t know if it’s just because we haven’t seen the sun in a week because of winter rains but these were exactly what we needed in our house. I will say, I made a bunch of changes so I was nervous but ours turned out perfectly. We have both gluten and dairy sensitivities so I used shortening instead of butter. And we didn’t make it with raspberries and the topping, Just a traditional lemon bar. I just used as much lemon juice as I could get from one lemon and made up the difference with bottled lemon juice.
Lynn
Gosh. Some of these comments. Have made these twice as is, and family loved them. Making them again for NYE for us. So nice to have a g free recipe I don’t have to fiddle with and it is so good.
Allison
Hi, can I use a butter substitute? I was going to try country crock plant butter with avocado oil. Thanks!
Mary
I had to bake longer and I still think the crust is too soft. I doubled the lemon zest just because I love lemon. These taste great just a little too soft.
You say to store “wrapped”. I’m not sure what you mean by that. Can they be stored in Tupperware?
Rena
I have almond flour but not 3 cups worth (maybe 1.5-2ish). Could I fill in what I am short with regular white or white whole wheat flour?
Do Better
It’s supposed to be gluten free, so no you can’t “just sub the gluten filled flour” for almond… why even bother with the recipe of you don’t have the ingredients?
Karen
that comment was a little harsh…. I’ve been baking for years and always sub what I have in the pantry with typically good results. go ahead, in fact I think it would make the crust better, doesn’t have to be gluten free…
Lou fr Michigan
I had a similar issue – short on almond flour. But I like the almond taste to the crust, so I used some wheat flour. Also I was short on cornstarch in filling so I used part wheat flour. THEN, I also had lemon extract – put in as a sub for part of vanilla — really makes more lemony if you have it!
Suni Sullivan
Fantastic! Big hit at the work picnic and my husband says it’s the best dessert he has ever had..lol OMG! The crust is divine. Perfect balance of sweet & tartness. Just so yummy.. Thanks for sharing!
at kissanime
It’s an amazing post for all the internet people; they will take benefit from it I am sure.
Cynthia
My crust was a bit too crumbly. What did I do wrong? It was delicious though.
Holly
Thank you for this recipe. I used a 7×11 pan and it worked fine. I did have to cook it a bit longer so it wouldn’t jiggle. It was pretty soft but very delicious and just the right amount of tartness. Thank you.
Emily Roethle
These were DELICIOUS! Perfect nutty and subtle and fresh. 10/10 would make again. Never would have thought to add raspberries!
Linda Medin
These were great! My granddaughter has celiac disease and we both loved these! Thanks for the recipe! We will definitely be making these again.
Eva Wierzbinski
I made these yesterday and they are outstanding! Thank you Joy for another wonderful recipe!
samantha campanini
This already floats me into summer, which is totally as I need it a lot!
Tammy
I don’t have almond flour, just regular flour on hand and I want to make these tonight! Would they still turn out ok if I use regular flour? Thanks.
joythebaker
I have a link to regular gluten-full lemon bars linked in this post. I would use that recipe.
Rebekah
Hope you don’t mind another small edit. It looks like the instructions with the photos don’t include adding the lemon juice to the filling, and the typed-only directions say lemon, but not juice. Hope I just misread it! Will bake these this afternoon with fresh blueberries since that’s what’s on hand. xo
Taylor
These were great! Love a good GF dessert option. I did have to bake the crust and filling longer, but just had to keep and eye on it. Really appreciate the grams measurements as well! Thanks for another winner!
Sandra
I’ve had to add time to the crust and the overall bake. I’ve added about 15 additional minutes to the overall bake time and still a little jiggly
Maria
Just ate these straight out of oven because we have no self control and they are AMAZING!!! Not as cloying as some lemon bars and the raspberries are the perfect addition. Yum! Thanks Joy!
Lynn m.
Came.together so quickly! I appreciate the gluten free goodness with the almond flour. Used lime juice and zest bc I already had a bag of limes. Entire family loved these.
Diane
I was just scrolling on my phone today and came across this recipe. I realized I had all the ingredients and it sounded amazing.
With the bright sun and mild breeze just outside my windows, I decided to give them a try.
Am I glad I did! They were very easy to make and MAN, are they delicious!
Talk about Spring flavor. Thank you for sharing this wonderful recipe!
Maryw
Spring? That’s a pipe dream right now. We’re getting a foot of snow this weekend. The bars look delicious and I can’t wait to try them.
Andrea
Joy, thank you so much!
Made these last night and they’re almost gone!
I have celiac and have been trying to cut out sugar as well. I used Lakanta Golden monk fruit sweetener instead of sugar and they are amazing!!
This is the first time I’ve ever commented on a recipe of yours, but certainly not the first time I’ve used your recipes and thought “This girl’s da bomb!”
Thanks again!
Holly
Did you substitute 1:1 for the monk fruit sweetener? I would love to know. Great idea. Thank you in advance.
Richard Tunner
natural lemon juice in the fridge. THEY WERE AMAZING!!! I thought that the crust would have been a little flimRead more about review stating I love this recipe!sy because when I baked it it was still slightly soft to the touch even though it was golden brown on the top. Thanks for sharing!
Amy
These sound amazing! I have a nut allergy so was wondering what other flour would work?
joythebaker
This particular recipe is based in almond flour so another flour would be an entirely other recipe I’m afraid.
Sharon
4. While filling bakes….you mean crust ?
I wish there was a review from someone who actually MADE these!
joythebaker
Thanks for finding my small mistake and the most JUST went up today so I’m sure folks will come through with reviews.
Marlene Brannen
Could these be frozen? Also, calorie count? I know, they’re not low in calories but would love to know so as to plan to include them!
joythebaker
Yes these can be frozen after backing but I have not counted the calories.
Lori
These look delicious. Could I substitue frozen raspberries instead of fresh?
Diane
Lori, I used frozen and it worked out fine. I defrosted them in a colandar (sp?) and patted some of the juice off of them. It came out delicious. :)
Emily
Thank you for this gluten-free almond lemon bars!!! I love tangy lemon bars but they are often hard to make gluten-free. I cannot wait to try these!!!
Yolonda
Your lemon bars are my staple dish to bring to Spring and early Summer dessert. I’m gonna have to switch it up this year with these!
Pam
Oh this recipe is calling to me ~ two of my favorite things ~ lemon and raspberry. I am gluten free and dairy free. Do you think vegan butter would work?
Marla greene
Can you sub potato starch for corn starch? I am thinking about making these for Passover.
Thanks
joythebaker
I’m not sure potato starch would be a strong enough binder though I think tapioca starch would be a good corn substitute.
Seren
I made these with potato starch (instead of corn starch) for Passover and they turned out great. Very nice texture to the custardy lemon filling and not too runny. Also subbed coconut oil for the butter to make them dairy-free and this worked out well. It did impart some coconut flavor but that was surprisingly welcome. Multiple folks asked me for the recipe for the “coconut lemon bars” for next Passover ;)
Thank you Joy! ?
Rose Lamb
I can’t wait to make this!
Leila
The perfect spring recipe! Would this work with an 8×8 pan? I only have 8×8 or 9×13…
joythebaker
This would totally work in an 8×8-inch pan!
Maribeth Carbone Goldstein
an 8x8in baking pan is the standard – I was a pastry chef & have several of them not a 9×9 – I tried this recipe in the 8×8 & kept attempting to finish the baking process – the ends got plenty cooked the center definitely didn’t – I always bake with convection – disappointed!
Fred
Looks like a great recipe. One issue, though. “While the filling bakes, whisk together the filling. – Shouldn’t it be – While the crust bakes… -? Thanks for the recipe.
Su
That should read The days are sneaking towards longer ??With a heart not question mark.
Su
The days are sneaking towards longer ??