Gluten Free Lemon Cookie Bars are a nice bite of citrus as we start to think about the warmer weather.  These gluten free bars will satisfy anyone's sweet tooth.

A nice cookie topping, that starts out as the base for this refreshing treat, adds a nice contrast to the soft citrus lemon base.

Lemon is one of my favourite flavours and these Lemon Cookie Bars are an easy, gluten free way to enjoy about 20 servings of sunshine!

Every bite is a refreshing reminder of warmer days to come.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to make these Lemon Cookie Bars was to prepare the cookie batter.  To do this I dumped 2 large eggs, some shortening and a bit of vanilla into a medium mixing bowl.

Then I used an electric hand mixer to blend these ingredients together before measuring in some brown sugar and some granulated sugar.

I used the electric hand mixer again to cream the ingredients together.

Then I added in some Bob's Red Mill Gluten Free All Purpose Flour Blend, baking soda, xanthan gum, and a bit of salt.  These ingredients were blended in with the electric hand mixer until the batter was creamy.

After beating the batter I greased a 9" x 13" baking pan and scraped the batter into it.

I spread the batter evenly in the pan before placing it into a preheated 350F oven for about 15 minutes or until it was light golden brown.

While the base was cooking it was time to make the lemon filling.  To start I cracked 4 large eggs into a mixing bowl.

Then I used a whisk to beat the eggs together until they were frothy before adding in some granulated sugar, Bob's Red Mill Gluten Free All Purpose Flour Blend and a bit of margarine.  I again used the whisk to combine.

I zested some lemon and squeezed out some lemon juice.  I added both to the bowl and used the whisk to combine.

When the ingredients were well combined I poured the lemon mixture over the warm crust.  I returned the pan to the 350 oven for about 30 minutes.  Until it was a deep golden brown.

The cookie crust will now be on the top of the lemon mixture.

If you need a bit of sunshine in your day these Gluten Free Lemon Cookie Bars will refresh your taste buds and brighten your day!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Lemon Cookie Bars:

• Cookie:
• ½ cup shortening
• 2 eggs, large
• 1 teaspoon vanilla
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 ½ cups Bob's Red Mill Gluten Free All Purpose Flour Blend
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• ½ teaspoon salt
  Lemon:
• 4 eggs, large
• 1 ½ cups granulated sugar
• 2 tablespoon Bob's Red Mill Gluten Free All Purpose Flour Blend
• 2 tablespoon margarine
• 3 tablespoon lemon zest
• ⅓ cup lemon juice

How to Make Lemon Cookie Bars:

1. Preheat oven to 350F and grease a 9" x 13" baking pan.
2. To make cookie batter combine shortening, eggs and vanilla in a mixing bowl. Beat using an electric hand mixer until combined.
3. Measure in the brown sugar and granulated sugar. Beat with electric hand mixer until creamy.
4. Add in the Bob's Red Mill Gluten Free All Purpose Flour Blend, baking soda, xanthan gum and salt. Beat to combine with electric hand mixer.
5. Scrape batter into the prepared baking pan and spread it out evenly.
6. Place baking pan in the preheated 350F oven for about 15 minutes, until light golden brown.
7. While cookie is baking prepare lemon mixture. Whisk 4 eggs together in a mixing bowl until frothy.
8. Add in the granulated sugar, Bob's Red Mill Gluten Free All Purpose Flour Blend and the margarine. Whisk again.
9. Prepare lemon zest and juice. Stir in the lemon zest and lemon juice.
10. Pour the lemon mixture over the warm cookie in the baking pan.
11. Return to the 350F oven and cook for 30 minutes. Until deep golden brown and the cookie is now the top crust.
12. Allow to cool.
13. Serve and enjoy!