Why do gluten-free lemon bars crumble?
Most failures come from coarse flour or a crust that dries out in the oven before the lemon layer finishes setting. A short, tender bake plus cooling time fixes that.
How do you avoid grit?
Use finely milled almond or rice flour, mix until just combined, and let the bars cool fully before cutting. A chilled bar almost always slices better than a warm one.
Recipes to try next
These recipes match the exact texture or use case behind this guide.
