Gluten Free Lemon Bars Recipe

Kate Donahue | Food Babbles

Gluten Free Lemon Coconut Bars are sweet, with just the right hint of puckery lemon. You'll be going back for bite after bite, gluten...

Gluten Free Lemon Bars Photo

For me, nothing welcomes warmer days like the bright, vibrant flavor of lemon. Just the smell of a fresh lemon makes me feel more awake, happier, and more energetic. Perhaps it's a mental thing. Whatever the reason, I like it. So you can imagine that lemon snacks and desserts are among my favorite.

Nothing perks up my morning like Lemon Swirl Rolls. They're tender, citrusy and best warm right out of the oven. A slice of Lemon Basil Blueberry Swirl Cake is the perfect afternoon snack or summer dessert. Herbs and lemon pair so nicely together and seem to heighten the flavor experience.

Gluten Free Lemon Bars Picture

These lemon bars are truly something special too. Lemon bars are a classic treat. Tart, sweet, with a buttery crust. I love the slightly cracked top that covers the smooth lemon filling and a dusting of powdered sugar is an absolute must.

For this variation, I made them gluten-free and also added a little tropical twist with the addition of unsweetened coconut flakes in that classic buttery crust. The lemon and coconut work perfectly together in this spin on a classic. These didn't stand a chance in our home and they won't last long in yours either.

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Gluten Free Lemon Bars Recipe

    16 Servings


  • 2 cups All-Purpose Gluten Free Flour
  • 2 teaspoons Xanthan Gum
  • 1/8 teaspoon Salt
  • 1 cup Powdered Sugar, plus more for dusting
  • 1 cup Unsweetened Coconut Flakes
  • 2 teaspoons Lemon Zest, divided
  • 2 sticks Butter, room temperature and cut into 1" pieces, plus more for greasing baking dish
  • 4 Eggs
  • 2 cups Granulated Sugar
  • 8 tablespoons Lemon Juice, fresh squeezed
  • 6 tablespoons All-Purpose Gluten Free Flour


  1. Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter. Set aside.
  2. In a large bowl, whisk together flour, xantham gum, salt, powdered sugar, coconut flakes and 1 teaspoon lemon zest. Using a pastry blender, cut in the butter until mixture looks like coarse crumbs.
  3. Press the crumb mixture evenly into the bottom of prepared pan. Bake in preheated oven for 20 minutes.
  4. In a large bowl, whisk together eggs, granulated sugar, lemon juice and remaining 6 tablespoons of flour.
  5. Once the crust is done baking, remove from oven and immediately pour filling mixture over crust.
  6. Continue baking 25 minutes more until filling is set. Remove from oven and cool completely on a wire rack.
  7. Once completely cool, dust with powdered sugar and cut into 16 squares.


Cooking Method:
Gluten Free
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Related Recipes:
Gluten Free Recipes, Baked Recipes, Lemon Recipes, Bar Dessert Recipes, Dessert Recipes
Recipe Yields:
16 squares
Prep Time:
Cook Time:
Total Time:
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Author: Kate Donahue
Recipe Yields: 16 squares
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 square
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 131
Calories 348

% Daily Value*
Total Fat 16g
  Saturated Fat 7g
Sodium 30mg
Total Carbohydrate 47g
  Dietary Fiber 0g
  Sugars 33g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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