Gluten Free Dairy Free Lemon Streusel Bars
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These luscious Gluten Free Dairy Free Lemon Streusel Bars are a sure way to win friends and influence others. What sets this Gluten Free Lemon Bar Recipe apart from others is how the creamy and tangy lemon filling is sandwiched between a sweet, crumble streusel.
And trust me when I say this one is the best. Combining the lemon filling which includes fresh squeezed lemon and grated zest with a streusel topping into one gluten free, dairy free bar-- wow, you'll be blown away. This is definitely a dessert match made in Heaven.
In fact this delicious recipe is a must for our family. We are head over heals in love with fresh lemon--anything lemony. As in lemon poppy seed bread, lemon bundt cake, lemon tart with the most delicious lemon curd, and especially this Lemon Streusel Bar Recipe.
These Lemon Streusel Bars are quick and easy to make. Combined with a streusel crust and topping while enjoying a layer of fresh lemony filling-- you will be completely addicted to these bars after just one bite.
And since these bars can be made 1-2 days ahead of time they are perfect for your next family gathering, work party, baby shower, or BBQ.
Gluten Free Dairy Free Lemon Streusel Bar Recipe Ingredients
- dairy free butter-- our go-to is Earth Balance Buttery Sticks (they have a soy free option too)
- gluten free all purpose flour-- we use Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- gluten free old fashioned rolled oats-- Bob's Red Mill Old Fashioned Oats are certified gluten free as well.
- lemons-- fresh lemon juice and zest is the key to this recipe; never use anything bottled.
- helpful kitchen gadgets for this recipe-- a lemon juicer is a must if you use fresh lemons often. This juicer is one of our favorite kitchen gadgets. And a pastry blender brings this streusel crust together in a snap.
Tips and Tricks
- chill the streusel-- pop the crumbled streusel topping in the freezer for about 10 minutes before it goes in the oven. This helps it stay crumbly and golden instead of melting into the lemon filling.
- zest before you juice-- always zest your lemons before cutting and squeezing them. It's nearly impossible to zest a lemon after the juice is gone.
- use room temperature butter-- for the crust and streusel, room temperature dairy free butter blends into the flour more evenly, giving you that classic sandy, crumbly texture.
- line the pan with parchment-- leave a couple inches of overhang on two sides so you can lift the whole batch of bars out in one piece for clean, easy slicing.
- let the bars cool completely-- resist the urge to cut into these warm. The lemon filling needs time to fully set, or you'll end up with a gooey mess instead of neat bars.
Variations
- lime streusel bars-- swap the lemon juice and zest for fresh lime for a slightly different citrus twist.
- berry swirl-- drop small spoonfuls of raspberry or blueberry jam over the lemon filling and swirl with a toothpick before baking.
- coconut streusel-- stir a handful of shredded coconut into the streusel topping for added texture and flavor.
- nutty crunch-- add finely chopped pecans or almonds to the streusel for extra crunch.
Frequently Asked Questions
Yes! These gluten free, dairy free bars can be baked, cooled, and refrigerated 1-2 days ahead of time. Most often we will bake a batch the night before we need them and refrigerate them until serving.
Tightly cover and refrigerate these gluten free, dairy free bars -- they will last up to a week in the refrigerator, though ours never last more than a day or two at the most. They are so good!
We love sharing our gluten free and dairy free recipes with you. Check out our cookbook, The Classics, for 16 of our most raved about recipes available for instant download, plus you'll find even more recipes for every occasion and holiday right here on the site.
We don't recommend it. Fresh squeezed lemon juice and zest are what give these bars their bright, tangy flavor -- bottled lemon juice tends to taste flat and can have a slightly bitter, processed aftertaste.
Yes! Once baked and completely cooled, wrap the bars tightly or store in an airtight container, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
More Gluten and Dairy Free Dessert Recipes
- s'more cookie bars-- these are definitely a dessert favorite among my followers. These ooey gooey bars taste so good. Give these a try too.
- crunchy crock-pot chex mix-- who else loves a good, crunchy snack? This is a great recipe to enjoy at home during game night or when traveling. This safe snack goes fast in our home.
- homemade brownie bites-- these mini brownie bites are perfect for company, your next BBQ, or work party. No one guesses they are gluten and dairy free.
- orange velvet bundt cake-- this tropical recipe combines fresh orange zest with shredded coconut for a delicious cake with an orange glaze that brings everything together for an absolutely incredible slice
Ingredients
Streusel Crust
- ¾ c DF butter, softened see post for suggestions
- 1¼ c packed brown sugar
- 2 c GF DF all-purpose flour see post for suggestions
- 1½ c GF old fashioned rolled oats
Lemon Filling
- ¾ c sugar
- 2 tablespoon GF DF all-purpose flour
- 2 eggs
- 3 teaspoon lemon zest
- ½ c juice of 2 large lemons- only use fresh lemon juice, nothing bottled
Instructions
- Preheat oven to 350°.
- Place parchment paper in 9x9" glass baking dish.
- In a large bowl combine all crust and streusel ingredients. Mix well with a pastry blender until mixture resembles coarse crumbs. Reserve 1 ½ cups of streusel; set aside. Place remaining streusel in dish and press it down onto the bottom of the dish to create a crust. Set aside.
- For the filling, mix all ingredients well, then pour onto the crust.
- Place baking dish into the oven for 20 minutes.
- Remove from oven and sprinkle top of bars with remaining streusel. Then gently pat streusel into filling and bake 12 more minutes.
- Remove from oven and cool completely. These lemon streusel bars are best after they've been refrigerated overnight or for 6 hours. Cut into bars and serve.
- Cover and refrigerate any leftovers for 3-4 days.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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