Cupid’s Lemon Bars

Cupid’s Lemon Bars

A gluten-free lemon bar with a pressed crust made of millet, potato, and sweet rice flours. Low-FODMAP in small portions.

By, variation of Ina Garten’s lemon bars

A client of my Mr. Wonderful sent him home with a bunch of lemons picked from their lemon tree in Westbury, the neighborhood where we grew up and became childhood sweethearts (insert “ah” and a cheek pinch here). Of course, I had to make lemon bars with these citrus cherubs. They taste heavenly - as if they were little baby Cupid lemons with powdered sugar wings shooting buttery arrows at passers by. Valentine-worthy.


For Crust
For Filling
For Dusting
  • 2 – 3 Tbsp powdered sugar (I prefer Imperial powdered sugar, it has less clumps and is born and raised in Texas)


  1. Cut out two pieces of parchment paper to overlap and fit the interior sides and base of an 9 X 13 X 2 inch rectangular baking pan, allow a few inches of slack on either side (the paper will be used after baking to lift the lemon bars out of the pan). Affix parchment paper to interior of pan, overlapping at the interior base.  Set aside.
  2. For Crust
  3. In the bowl of a standing mixer (fitted with paddle attachment), add butter and ½ cup sugar. Mix on medium-low speed until butter is light and creamy.
  4. In a small bowl, combine 2 cups flour (reserve 1 Tbsp) and salt; mix well with fork. Add flour and salt to the mixer bowl with the butter and sugar. Mix on low until just incorporated. Scrape edges of bowl with spatula and mix a few seconds more.
  5. In a medium bowl, add reserved 1 Tbsp flour. Dump out the dough mixture into the floured bowl, and gently form the dough into a ball.
  6. Dump floured ball of dough into the base of the baking pan. Using your fingers, press the dough gently all along the base of the baking pan, bringing up the dough to about a ½ inch along the inside walls. Do your best to make it as even as possible and to eliminate any holes (you do not want the filling to leak). Bring the crust up to the inside walls of the pan to only one ½ inch, leaving about 1 and ½ inches free of crust (this step is difficult given the mushy-ness of the dough). Place pan into refrigerator and chill for 30 minutes.
  7. Preheat oven to 350 degrees.
  8. Remove pan from refrigerator and place into preheated oven. Bake at 350 degrees for 15 – 20 minutes, or until the edges of the crust are browning and the top of the crust is a very light brown, almost beige in color. Rotate pan once during baking. When completely baked, it will have little bubble holes from where the butter burst. Resist eating at this point.
  9. Set aside to cool while making filling.
  10. Keep oven on.
  11. For Filling
  12. In a large bowl, add eggs and beat well. Add to eggs sugar, lemon zest, and lemon juice. Whisk together with a wire whisk. Add to mixture 1 cup flour. Beat using a hand beater/mixer (the kind with two little whisk attachments) until well incorporated and smooth. Scrape edges of bowl with spatula and beat again. Filling will be liquidy.
  13. Pour filling into pan, topping the crust.
  14. Bake in preheated oven at 350 degrees for 30 - 35 minutes or until filling is set and is lightly golden brown (there will be a few golden bubbles spattering the top of the filling). Rotate pan once during baking.
  15. Allow pan to cool for 1.5 hours (oh, the torture!) on a wire rack before even attempting to remove from pan. To remove lemon bars from pan, lift up the extra slack in the parchment paper. Place onto cutting board.
  16. For Dusting
  17. Take a small wire strainer, and place a tablespoon of powered sugar into it. Position the strainer a few inches above the lemon bars, and using side of hand, gently tap side of strainer in order to force out a snowfall of powdered sugar across the top of lemon bars. Slowly move strainer while tapping in order to coat entire lemon bar surface with a fine dusting of sugar.
  18. Using a large knife, cut lemon bars into squares or triangles. Top with another dusting of powdered sugar for good measure and to hide any imperfections from the stress of cutting. Use a metal spatula to remove each square or triangle and place into serving dish or storage container.


  • Be certain to bake the crust before adding the filling…I had to learn the hard way on my first attempt.
  • Serve room temperature or chilled.
  • Store in airtight container for up to 5 days in refrigerator.
  • Migraine Warning: Citrus (lemon).