A bright cheery dessert for this wintery weather, these lemon squares use almond flour to create a crisp gluten-free crust.

Ingredients:

Crust:

• 1 cup almond flour
• 3 tablespoons softened butter
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Filling:

• 2 large eggs
• 1 cup granulated sugar
• 2 5/8 ounces lemon juice
• 2 tablespoons gluten-free cornstarch
• pinch of salt

Grease an 8″ square pan, or 9″ round, and set aside.

Combine the crust ingredients in a bowl and mix until crumbly and sandy looking – you do still want some small chunks of butter left, so don’t try to mix it entirely consistent.

Press into the bottom of the prepared pan, and about 1/2″ up the sides if you have room, then refrigerate for 30 minutes. During this time, preheat your oven to 350 degrees.

Bake the crust 18-22 minutes, until lightly golden. Set aside to cool slightly.

A minute or two less would have been ok, but this was still fine/not burnt.

Combine filling ingredients and whisk thoroughly until well mixed.

Pour filling over the crust.

Bake 14-18 minutes, until set.

Cool in the pan before cutting into squares, and store leftovers in the refrigerator.

Two bowls and a pan, not too shabby!

Gluten Free Lemon Squares

From King Arthur Flour.

Crust:

• 1 cup almond flour
• 3 tablespoons softened butter
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Filling:

• 2 large eggs
• 1 cup granulated sugar
• 2 5/8 ounces lemon juice
• 2 tablespoons gluten-free cornstarch
• pinch of salt

Grease an 8″ square pan, or 9″ round, and set aside.

Combine the crust ingredients in a bowl and mix until crumbly and sandy looking. Press into the bottom of the prepared pan, and about 1/2″ up the sides if you have room, then refrigerate for 30 minutes. During this time, preheat your oven to 350 degrees.

Bake the crust 18-22 minutes, until lightly golden. Set aside to cool slightly.

Combine filling ingredients and whisk thoroughly until well mixed. Pour over the crust, then bake 14-18 minutes, until set.

Cool in the pan before cutting into squares, and store leftovers in the refrigerator.