Alright, let’s talk about something seriously underrated: gluten-free lemon bars. And not just any kind—these bars come with a creamy ricotta twist that makes them soft, zesty, and just rich enough to feel fancy without trying too hard.
If you’ve been gluten-free for a while, you already know the heartbreak of crumbly crusts and sad-looking desserts. But these? These are something you’d bring to a summer potluck and not one person would know they’re gluten-free. I’ve tested ‘em on the skeptics.
This recipe is built on fresh, real ingredients that you can grab at most grocery stores around the U.S.—stuff like lemons, eggs, and whole milk ricotta. I like to use local ingredients whenever I can, and honestly, it makes a big difference in flavor.
You want those lemons bright and sharp, the ricotta creamy and not watery, and the crust golden and buttery—without the gluten.
🍋 What Makes These Lemon Bars Special?
These are not your typical lemon bars. The crust? It’s gluten-free and buttery, with just the right bite. The filling? Creamy from the ricotta, sharp from the lemon, and sweet enough to make you pause mid-chew. They’re soft in the center but hold their shape—no spoon required.
No weird gums. No complicated flour blends. Just real food that works.
Equipment
8×8 inch baking pan
Parchment paper
Whisk
Mixing bowls
Microplane for zesting
Where to Find the Good Stuff
If you live anywhere with a decent farmer’s market, get your lemons there—they’re usually a little juicier and way more flavorful. For ricotta, try to find something local if possible (avoid the watery tubs unless you can drain it properly). Most grocery chains carry good almond and oat flour now—check the gluten-free or natural baking section.
Cutting and Serving
Once they’re chilled and set, lift the bars out with your parchment paper handles. Slice into squares or bars—your call. Dust the tops with powdered sugar if you’re feeling a little fancy. The sugar melts fast, so wait until just before serving.
They hold up great for a couple of days in the fridge, and honestly—they might taste even better cold.
A Quick Word on Texture
Don’t expect these to be the chewy, dense lemon bars you might’ve grown up with. These are creamy and a little airy in the center. It’s the ricotta. That cheese brings a soft, almost cheesecake-like vibe without making the bars feel heavy. It’s what sets these apart from anything you’d find in the gluten-free snack aisle.
Tips From My Kitchen
Drain your ricotta: If you’re using one of those tubs with extra liquid, let it sit in a sieve over a bowl for about 30 minutes. You want it thick.
Lemons: Don’t skip the zest. It brings out a floral note that lemon juice alone can’t hit.
Room temp eggs: Makes the filling smoother and helps it bake more evenly.
Don’t overbake: The filling will look soft when it comes out, but it firms up perfectly after chilling.
Substitutions: I’ve tried this with honey instead of sugar—don’t do it. It messes with the texture. Coconut sugar works in a pinch, but the bars come out darker.
Hosting Tip: Make Ahead
These bars are the kind of dessert you can make the night before a barbecue or brunch and forget about until you need to wow someone. Just pull them out, slice, and you’re the person who “brought those lemony things that disappeared in five minutes.”
A Note From Me
I’ve been gluten-free for over a decade. I’ve had my share of bland cookies and cardboard-texture crusts. These bars? These were a turning point for me. I brought them to a family picnic last spring. My cousin, who’s never passed up a gluten-heavy anything, ate three and didn’t blink when I told her they were gluten-free.
That’s the goal here. Food that doesn’t scream “I’m different.” Just food that’s good.
Storage
Fridge: Store in an airtight container for up to 5 days. Freezer: Yep, they freeze like a dream. Wrap tightly in plastic and freeze for up to a month. Thaw overnight in the fridge.
Want to Switch Things Up?
Here are a few tweaks you can try once you’ve nailed the base recipe:
Berry swirl: Drop little dollops of blueberry jam into the lemon filling and swirl with a toothpick before baking.
Coconut crust: Swap half the almond flour with shredded coconut for a tropical twist.
Herby vibe: Add a tiny pinch of fresh thyme to the filling. Don’t overdo it—just enough to make someone go, “Wait…what’s that?”
Last Bite
If you’re looking for something that feels a little fancy but takes zero fancy skills, these bars are it. They’re tart, creamy, and have just enough sweetness to hit the spot. And the best part? You can make ‘em in your pajamas with what you’ve got in the kitchen.
If you give them a shot, don’t be surprised if they become your go-to for every potluck, picnic, or random Tuesday when the sunshine just isn’t cutting it.
Keep it fresh. Keep it simple. Keep it real.
Print
Gluten-Free Ricotta Lemon Bars
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
These Gluten-Free Ricotta Lemon Bars are soft, tangy, and just rich enough—thanks to creamy ricotta and fresh lemon juice. The almond-oat crust is buttery and crisp without any gluten or weird ingredients. Perfect for spring gatherings, potlucks, or just a treat-yourself weekend.
Ingredients
For the crust:
1 ½ cups almond flour (super fine works best)
½ cup oat flour (certified gluten-free)
¼ cup cornstarch
⅓ cup granulated sugar
½ teaspoon kosher salt
10 tablespoons cold unsalted butter, diced
For the filling:
1 cup full-fat ricotta (drained if watery)
1 cup granulated sugar
3 large eggs (room temp)
1 tablespoon lemon zest (from about 2 lemons)
⅔ cup freshly squeezed lemon juice (about 3–4 lemons)
2 tablespoons cornstarch
Pinch of salt
Optional but recommended:
Powdered sugar, for dusting
Instructions
Line your 8×8 pan with parchment paper. Leave a little overhang on the sides so you can pull the bars out easily when they’re done. Preheat your oven to 350°F.
In a medium bowl, mix almond flour, oat flour, cornstarch, sugar, and salt. Add the cold butter. Use your hands or a pastry cutter to blend it until it feels like damp sand. Press this mix firmly into the bottom of your prepared pan. Get it even. The back of a measuring cup helps.
Bake for 18–20 minutes until the edges are just turning golden. Let it cool while you make the filling.
Whisk the ricotta until it’s smooth—don’t skip this or you’ll get weird clumps. Add sugar, eggs, lemon zest, lemon juice, cornstarch, and salt. Whisk until combined. No need for a mixer—just a little muscle and a solid whisk.
Pour the filling over the cooled crust.
Pop it back in the oven for another 25–30 minutes. The edges should be set, and the middle will still jiggle a bit—that’s perfect. It’ll firm up as it cools.
Let it cool completely in the pan on the counter. Then cover and chill it in the fridge for at least 3 hours (overnight is even better).
Notes
Be sure to use full-fat ricotta and drain it if it’s watery.
Freshly squeezed lemon juice is a must—bottled won’t cut it here.
Almond flour and oat flour both give great texture without any gritty feel.
Let the bars chill fully before slicing. They set better and cut cleaner that way.
These keep beautifully in the fridge and freeze well too.
- Prep Time: 20 minutes
- Cook Time: 50 minutes (20 for crust + 30 for filling)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215 kcal
- Sugar: 15g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
