Illustrative serving image, not a documented photograph of a kitchen-tested batch. Powdered sugar shown is an optional garnish.
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A gluten-free shortbread-style base with an egg-and-lemon topping.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Measure the lemon juice directly; fruit size does not guarantee the required quarter cup. The crust uses half a cup of sugar and the filling uses one and a half cups. Allow cooling plus at least two hours of chilling.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, letting some hang over the edges for easy removal.
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2Make the Shortbread Crust In a medium bowl, whisk together the gluten-free flour, the half-cup of sugar for the crust, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
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3Press and Bake the Crust Press the mixture firmly into the bottom of the prepared pan. Bake for 18-22 minutes, or until the edges are just turning golden. Remove from oven and let cool slightly.
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4Prepare the Lemon Filling In a separate bowl, whisk together the eggs, the one and a half cups of sugar for the filling, lemon juice, lemon zest, and cornstarch until fully combined and smooth.
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5Bake with Filling Pour the lemon filling evenly over the warm crust. Return to the oven and bake for 18-20 minutes more, or until the filling is set but still slightly jiggly in the center. Check the egg filling reaches 160°F with a food thermometer.
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6Cool and Chill Cool on a rack, then refrigerate within two hours after baking, or one hour above 90°F. Do not leave the egg filling out indefinitely. Chill for at least two hours before cutting.
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7Slice and Serve Use the parchment edges to lift the bars out of the pan. Dust with powdered sugar, slice into 16 squares, and enjoy!
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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