Gluten Free Recipe - Lemon Squares

LifeAfterGluten - Gluten Free Lemon Squares


This gluten free recipe is slightly more challenging but oh is it worth it. Now that we're enjoying a little break from winter, this dessert is perfect. You can powder your face with sunshine while you're enjoying the powder sugar atop these luscious gluten free lemon squares.

And without further adieu, the recipe goes something like this...



Lemon Squares

Ingredients:

For the crust:
1 cup unsalted butter (2 sticks), room temp softened
1/3 cup granulated sugar
2 TBSP confectioners’ sugar
2 TBSP honey
2 cups Bob’s Red Mill all-purpose GF flour
pinch salt

For the Filling:
6 large eggs, (room temp)
2 cups granulated sugar
2 TBSP honey
2 TBSP grated lemon zest (5 large lemons)
1 cup freshly squeezed lemon juice (5 large lemons, just zested)
1 1/2 cups Bob’s Red Mill all-purpose GF flour
½ tsp baking powder

Confectioners' Sugar for dusting



LifeAfterGluten - Bobs Red Mill GF Flour



crust:
1 cup unsalted butter (2 sticks), room temp softened
1/3 cup granulated sugar
2 TBSP confectioners’ sugar
2 TBSP honey
2 cups Bob’s Red Mill all-purpose GF flour
pinch salt

In a 9x13 glass baking pan, line the sides with parchment paper, up the long sides (13”) – this will be used later to pull the (cool) squares out of the pan for slicing. Combine ALL crust ingredients into a large bowl, mix thoroughly and smooth into the parchment covered glass baking pan. Bake at 350 degrees for 15 minutes. Remove from the oven, let the crust cool, leave the oven on.



filling:
6 large eggs, (room temp)
2 cups granulated sugar
2 TBSP honey
2 TBSP grated lemon zest (5 large lemons)
1 cup freshly squeezed lemon juice (5 large lemons, just zested)
1 1/2 cups Bob’s Red Mill all-purpose GF flour
½ tsp baking powder

While the crust is in the oven, whisk all of the filling ingredients – except the confectioners’ sugar – in a large bowl, making the filling smooth and fluffy. Do not over mix. Pour the mixture into the cooled crust. Back in the oven at 350 for 30 minutes or until the filling is firm. Remove from the oven (turn the oven off), allow to cool atop the stove. Once cool, place into the refrigerator for 90 minutes or until completely cold. Pull the baking pan from the refrigerator, lift the lemon ‘cake’ using the parchment paper, cut into squares. Enjoy!




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