Gluten Free Lemon Squares

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

IMG_4261Ingredients:

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.

IMG_4244Press 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.

IMG_4245Bake 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.

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.

IMG_4247Pour filling over the crust.

IMG_4248Bake 14-18 minutes, until set.

IMG_4249Cool in the pan before cutting into squares, and store leftovers in the refrigerator.

IMG_4262Two 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.

 

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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