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You can now find the updated and fully formatted version of this recipe on my new site, Gluten-Free Heritage — where I’m sharing all my favorite recipes made with fresh-milled, gluten-free grains. Click here to view the full recipe: Healthier Lemon Bars Made with Fresh-Milled GF Flour

When life gives you lemons, make lemon desserts! 

After buying a big bag of organic lemons, I used them for everything from salad dressing and detox water to squeezing over crispy fish. Yet, even after all that, I still had six lemons left. So I thought, let’s make lemon bars!

Why I Created My Own Recipe

I browsed lemon bar recipes online—many with nearly a 5 star rating—but quickly ran into problems. Most were made with all-purpose flour, butter, and a lot of refined sugar. Our family has gluten and dairy sensitivities, and we also try to avoid high-glycemic sweeteners. We needed a gluten-free lemon bar recipe. Even gluten-free recipes often use heavily processed flour blends with starches and gums. When given the option, we prefer fresh-milled flours over white flours for their superior nutritional value. 

Determined to make a version that was gluten-free, dairy-free, and lower in refined sugar, I went to work in the kitchen.

A Better Gluten-Free Flour Blend

I’ve been baking gluten-free with fresh-milled whole grains for a while now. Fresh milling helps preserve nutrients and flavors. My go-to blend combines:

• Brown rice flour – neutral flavor, slightly grainy unless milled very fine
• Oat flour – soft creamy texture, mild flavor, adds moisture
• Sorghum flour – hearty and structured, with a slightly earthy flavor

These three work together to create a balanced, nutrient-diverse flour. Alternatively, I’d consider almond flour in place of either the brown rice or sorghum. I used coconut sugar for the shortbread crust. It has a lower glycemic index than cane sugar and a delicious, caramel-like flavor. I considered maple syrup, but I wanted to make sure the crust had a dry crumb. I purchase the majority of my baking supplies, including grains for fresh milling, from Azure Standard.

The Structure: Binder + Starch

Most gluten-free baking benefits from a trio: whole grain flours, a starch, and a binder. In this recipe:

• Psyllium husk powder helps bind the crust (and avoids xanthan gum).
• Arrowroot starch and oat flour create a firm but creamy lemon filling
• Eggs provide lift and set the custard

The result? The perfect balance of tangy, not-too-sweet lemon bars full of bright lemon flavor, with a delicious shortbread crust and no gluten, dairy, or refined flours.

Gluten-Free, Dairy-Free Lemon Bars Recipe

This makes one 8×8” pan (about 16 bars) of delicious lemon bars with a shortbread-like lemon bar crust and fresh lemon flavor. You can easily double the recipe and bake it in a 9×13 dish to take along to a summer picnic or potluck. With flavor like this, these healthier lemon bars are sure to impress.

Shortbread Crust:

• ½ cup fresh-milled brown rice flour
• ¼ cup fresh-milled oat flour
• ¼ cup fresh-milled sorghum flour
• ⅓ cup coconut sugar
• ½ tsp salt
• 1 tsp psyllium husk powder
• ½ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8″ baking dish with parchment paper. The lining will ensure the bars come out clean, without sticking to the pan, and slice nicely.
2. In a mixing bowl, whisk together the flours, coconut sugar, salt, and psyllium husk.
3. Add melted coconut oil and vanilla. Stir until a soft dough forms.
4. Press dough evenly into the pan. Prick lightly with a fork to prevent bubbling.
5. Bake for 18–20 minutes, or until light golden brown. Cool slightly while preparing the filling.

Lemon Filling:

• 4 large eggs
• ⅔ cup organic cane sugar (or substitute coconut sugar for an even lower glycemic option, though color will darken)
• Zest of 2 lemons
• ¾ cup fresh lemon juice (from 5 lemons)
• 2 tbsp arrowroot starch
• 2 tbsp oat flour
• Pinch of salt

Instructions:

1. In a bowl, whisk together eggs, sugar, lemon zest, lemon juice, arrowroot, oat flour, and salt until completely smooth.
2. Pour filling over the pre-baked, cooled crust in the parchment-lined, prepared pan. 
3. Bake for 24–28 minutes, or until just set in the center (a slight jiggle is fine).
4. Let the mixture cool at room temperature, then refrigerate for at least 2 hours or overnight for best results. Optional- sift a light tablespoon of powdered sugar over the top of bars for a traditional presentation.
5. Slice into 16 bars and enjoy!

Final Notes

These gluten-free lemon bars are bright, balanced, and naturally gluten-free and dairy-free—perfect for spring and summer gatherings or an afternoon treat with tea. Using fresh-milled grains adds nutrients and depth that standard flours can’t match. Best of all, this recipe skips refined flours, butter, and high-glycemic sweeteners without sacrificing texture or flavor. They can be stored in an airtight container in the refrigerator for 2 to 3 days. If you are interested in learning more about gluten-free baking with fresh-milled flours, join us at Fresh Milled Flour | Gluten Free Grains.

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