Gluten-Free Baking Mix Lemon Bars

The buttery shortbread crust made from gluten-free baking mix has a cool lemon custard on top—the perfect combination of tangy and sweet.

Serves: 9Hands-on: 20 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 9


  • 1 cup gluten-free pancake and baking mix
  • 2 Tbsp. sugar
  • 3 Tbsp. butter, softened
  • ¾ cup sugar
  • 1 Tbsp. gluten-free pancake and baking mix
  • 2 large eggs, lightly beaten
  • 3 Tbsp. lemon juice
  • 1 Tbsp. grated lemon zest


  • Preheat oven to 350°F. Grease an 8" × 8" baking pan with non-stick cooking spray and line the bottom with parchment paper.
  • In a small bowl, mix together the crust ingredients until you have a crumbly mixture. Press mixture into prepared baking pan. Bake for 10 minutes until golden-brown and remove from oven.
  • Meanwhile, in another medium bowl, whisk together lemon curd filling ingredients. Pour filling on top of the prebaked crust. Return to oven and bake for 25 minutes, until the filling is set.
  • Allow lemon bars to cool for 20 minutes on a wire rack. Refrigerate for at least 2 hours. Slice bars and dust with confectioners’ sugar before serving.