This gluten-free lemon slice recipe has a creamy, tart-sweet lemon filling and a buttery crumb topping that gives these easy lemon bars the perfect combination of soft and crunchy textures.
The lemon filling is almost custard-like, with plenty of bright citrus flavor, while the crumb topping adds a delicious buttery crunch.
I love bar recipes of any kind, but when you add lemon to the mix, my husband gets first in line! Keep reading to learn how to make these delicious lemon slices.
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Ingredients for gluten-free lemon slices
To make these lemon bars, you’ll need the following ingredients:
- 1 ¼ cups gluten-free flour
- 1 ¼ cups gluten-free old-fashioned rolled oats
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 14 ounce can sweetened condensed milk
- 1 tablespoon finely grated lemon zest (from one large lemon)
- ⅓ cup fresh lemon juice (about 1 ⅓ large lemons)
- 2 large egg yolks
- ½ teaspoon lemon extract
How to make gluten-free lemon slices
These gluten-free lemon squares are really easy to make. I love both crumb crusts and streusel crumble toppings, and this gluten-free flour/oat mixture creates both in one bowl!
Prep steps
- Preheat the oven to 350°F (180°C).
- Line an 8 x 8 inch baking pan with parchment paper.
Combine the dry ingredients
- Whisk the gluten-free flour and the rolled oats with the sea salt and baking soda.
- Gradually stir in the granulated sugar and brown sugar.
- Mix well.
Add the sugar
- Melt the butter and combine it with the vanilla extract.
- Add this mixture to the dry ingredients.
- Mix well until everything is combined.
- Break up any clumps with a wire whisk.
Bake the crumb crust
- Spread ½ of the crumb mixture into the bottom of the prepared 8 by 8-inch baking dish.
- Reserve the other ½ of the mixture for the crumble topping.
- Press down firmly.
- Bake in a preheated oven for 15 minutes.
Make the lemon filling
One of the keys to making this dessert really pop with lemon flavor is to use the zest of the lemon. All the essential oils and a LOT of the flavor comes from this step.
- Place the sweetened condensed milk, egg yolks, and lemon extract in a bowl.
- Use a microplane to zest a large lemon over this mixture.
- Add the fresh lemon juice.
- Mix until everything is well blended.
The filling will be light yellow. If you want the bars to be even more yellow, you can add a drop or two of yellow gel food coloring.
Finish the lemon slices
- Pour the creamy lemon mixture over the pre-baked crumb crust.
- Spread it into an even layer.
- Break up the reserved flour/oat mixture crumble topping with your fingers.
- Sprinkle it evenly over the creamy lemon filling.
Bake the slices
- Bake the lemon slices for 23-26 minutes.
- Remove and place the pan on a wire rack.
Cool the slices
- Cool for 20 minutes on the wire rack.
- Place the pan in the fridge for 30 minutes to 1 hour. (Optional step, but it does make them much easier to slice).
- Cut into 12 slices.
Serving the gluten-free lemon bars
These creamy lemon bars are a dessert recipe everyone will love! They are light, refreshing, and both sweet and tangy for a fresh summer time recipe for any occasion.
They make a great bake sale dessert and will disappear from a potluck dinner table!
The taste is sort of a cross between a lemon cream pie, an oatmeal cookie, and a creamy lemon custard – all wrapped up into one delicious gluten-free lemon dessert.
These melt-in-your-mouth lemon sunshine bars are bursting with citrus flavor. The creamy center packs a bright, lemony punch and the crunchy crumble topping has a sweet, buttery taste that is just amazing.
Store the lemon crumble bars in an airtight container in the refrigerator. They will keep for about 10 days, if they last that long! The bars also freeze well for up to 3 months.
More lemon desserts to try
If you love using lemons in recipes, be sure to check out these recipes:
- Copycat Starbuck’s lemon loaf
- Lemon cheesecake bars with an animal cracker crust
- Sunburst lemon bars with a glaze icing
Share this gluten-free bars recipe on X
If you enjoyed making these delicious lemon bars, why not share this recipe with a friend?
🍋 Bright, creamy, and deliciously crumbly! These Gluten-free lemon slices have a tart-sweet lemon filling and buttery crumb topping for the perfect easy dessert. ☀️💛 Perfect with a cup of coffee or tea! ☕🍋 #GlutenFree… Share on XPin this gluten-free lemon slice recipe
Would you like a reminder of this recipe for lemon bars? Pin this image to one of your recipe boards on Pinterest so that you can easily find it later.
Admin note: This recipe first appeared on my blog in October of 2013. I have updated the post with a step-by-step tutorial, new photos, and a video of more bar recipes to try. Enjoy!
Gluten-Free Lemon Slice
Creamy, tart-sweet lemon filling meets a buttery crumb topping in these easy gluten-free lemon bars.
Ingredients
- 1 ¼ cups gluten free flour
- 1 ¼ cups gluten free old fashioned rolled oats
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 14 oz can sweetened condensed milk
- 1 tablespoon finely grated lemon zest (from one large lemon)
- ⅓ cup fresh lemon juice (about 1 ⅓ large lemons)
- 2 large egg yolks
- ½ teaspoon lemon extract
Instructions
- Preheat the oven to 350°F (180°C). Line an 8 x 8 inch baking pan with parchment paper.
- In a medium bowl, stir together the gluten free flour and old fashioned gluten free rolled oats, sea salt and baking soda.
- Gradually stir in the granulated sugar and brown sugar and mix well.
- Stir the vanilla extract into the melted butter and pour it into the dry ingredients. Using a spoon, stir mixture until evenly moistened. (I used my hands to break up the clumps.)
- Sprinkle ½ of the crumb mixture into the bottom of the prepared baking pan, and gently press it down.
- Bake the crumb crust in the preheated oven for 15 minutes. Remove from oven and set aside.
- In another mixing bowl, stir the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and lemon extract until they are well blended.
- Pour the mixture over the pre-baked crumb crust in the baking dish and spread into an even layer.
- Sprinkle the top evenly with remaining crumb mixture.
- Bake in the preheated oven for 23 - 26 minutes until lightly golden.
- Remove the pan from the oven and allow it to cool, then cover and refrigerate for 30 minutes - 1 hour.
- Cut into 12 squares. Store in an airtight container in the refrigerator.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases but the price is the same for you.
-
McCormick Culinary Pure Vanilla Extract, 16 fl oz - One 16 Fluid Ounce Vanilla Extract Flavor for Baking -
Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking -
Culinary Pure Lemon Extract, 32 fl oz - One 32 Fluid Ounce Bottle of Lemon Flavoring Extract with Fresh Lemon Flavor
Nutrition Information:
Amount Per Serving: Calories: 331.1Total Fat: 18.5gSaturated Fat: 9.1gUnsaturated Fat: 4.1gCholesterol: 70.1mgSodium: 183.8mgCarbohydrates: 49.8gFiber: 1.3gSugar: 37.0gProtein: 4.0g