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Gluten-Free Lemon Bars

Gluten-Free Lemon Bars
  • Prep 15 min
  • Total 3 hr 55 min
  • Servings 36
Classics should never change. Unless we can make them gluten free!
Updated March 5, 2018



  • 1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
  • 1/2 cup butter, softened (not melted)
  • 1 tablespoon water
  • 1 teaspoon gluten-free vanilla
  • 1 egg


  • 4 eggs
  • 2 cups cane sugar
  • 1 teaspoon gluten-free baking powder
  • 1/4 cup lemon juice
  • 1 tablespoon grated fresh lemon peel


  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    Reserve 1/4 cup of the cookie mix. In medium bowl, stir remaining cookie mix, the softened butter, water, vanilla and 1 egg until soft dough forms. Press mixture evenly in bottom of pan. Bake 18 minutes.
  • 3
    Meanwhile, in large bowl, beat 4 eggs slightly with whisk. Beat in reserved 1/4 cup cookie mix, the sugar and baking powder until well blended. Beat in lemon juice and lemon peel with whisk.
  • 4
    Pour filling evenly over warm base.
  • 5
    Bake 20 to 25 minutes or until top is golden brown. Cool completely, about 1 hour. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows.

  • If desired, garnish each bar with a sprinkling of powdered sugar, a few fresh raspberries or blackberries, or make a glaze to drizzle over bars using 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

No nutrition information available for this recipe
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