Lemon Bars

Lemon Bars (Gluten-Free, Dairy-Free, Soy-Free, Tree Nut & Peanut-Free, and Nightshade-Free)

The first warm sunny day in spring I always feel like making lemon bars.  I love the tart sweetness and the shortbread crust.

I always plant a big garden that is growing bigger each year.  I hope to add some more bushes this year, current, raspberry, and elderberry.  For right now I have to be content with planting more lettuce, radishes, and beets since there is a chance the temperature will drop below freezing a few nights.

These lemon bars are easy to make.  The crust is crumbly but holds nicely for slicing.  If you are getting too much of a skin on the top of the egg/lemon layer try baking it a little less.

I hope you enjoy these in the sunshine of a summer day!

Lemon Bars

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients for Crust

  • 1/2 pound butter substitute
  • 1/2 cup sugar
  • 2 cups Sweet Rice Flour
  • dash of salt

Ingredients for lemon filling

  • 6 eggs
  • 3 cups of sugar
  • 2 tablespoons lemon zest
  • 1 cup lemon juice
  • 1 cup rice flour
  • powder sugar for dusting


  1. Preheat oven to 350 degrees.
  2. To make the crust combine all ingredients in a bowl and mix.  I like to do this with a pastry cutter, but you can use the paddle attachment of a stand mixer.
  3. Grease a 9 x 13 pan with coconut oil spray and lightly pack crust mixture in to the bottom of the pan.
  4. Bake for 15 minutes.  Will form bubbles (wholes) and will not be completely set.
  5. Remove from oven and cool.
  6. Once the crust is cooled make the filling by whisking all the filling ingredients together with the whisk attachment of your stand mixer.
  7. Once well combined pour over the top of the crust.
  8. Bake for 35 minutes. (Check at 30 minutes, if the top is getting too brown remove at 30 minutes).
  9. Let cool and dust with powder sugar before serving.
  10. Enjoy!