Gluten Free Chewy Lemon Bars

Spring is finally in full swing, and for whatever reason has me craving lemony-deliciousness. The first time I made these was when my sister and I were preparing for a dear friends bridal shower several years ago. We made a double batch, and somehow ended up leaving out half the sugar. I actually preferred the stronger, tart lemon taste so that’s how I’m sharing the recipe today!


Gluten Free Chewy Lemon Bars

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Servings 16 pieces



  • 1 1/2 cups Pamela’s gluten free Bread Mix
  • 1/3 cup sugar
  • 1/4 tsp salt
  • lemon zest {1 or 2 lemons’ worth – we did 3 for a double batch}
  • 1/2 cup softened butter {not liquid! – room temperature is best}


  • 4 large eggs
  • 3/4 cups sugar*
  • 1 cup fresh lemon juice


  • Preheat oven to 350 & line 9×9-inch baking pan with parchment paper {we did this so i could take them out of the pan and have them all look pretty when I cut them, but if you don’t care how they look, greasing the pan is fine too!}
  • Blend together the ingredients for the crust with a fork {or electric mixer on low} until mixture forms sandy crumbs.
  • Spread crumbs on the bottom of the pan and press firmly with hands or spoon (make sure it’s not too loose, or it might come apart easily later.) Bake for 15-20 minutes, until firm and just lightly browned around the edges.
  • While crust is baking, prepare filling ingredients in a large bowl. Whisk eggs and sugar until light and fluffy, then stir in lemon juice. 
  • Slowly pour filling mixture over the crust soon after if comes out of the oven, while it’s still hot. Bake for an additional 20 minutes, until the filling is set and does not jiggle when the pan is gently shaken.
  • Cool completely before slicing {this allows the filling to set.} Top with powdered sugar right before serving.


*If you prefer sweeter lemon bars, use up to 1 1/3 cups sugar instead!


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