Gluten-Free Lemon Squares Recipe

Bright, tangy, and bursting with sunshine, these gluten-free lemon squares are the perfect dessert for any occasion. Whether you’re catering to dietary restrictions or simply looking for a delicious treat, this recipe delivers on flavor and texture without the gluten.

What makes these lemon squares so special? We’ve perfected the crust to be buttery and crumbly, using a blend of gluten-free flours that provide the perfect base for the smooth and vibrant lemon filling. The filling is a delightful balance of sweet and tart, creating a taste sensation that will have you reaching for seconds (and maybe thirds!).

Ingredients:

For the Crust:

• 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• ½ cup powdered sugar
• ½ cup (1 stick) cold unsalted butter, cubed
• ¼ teaspoon salt
• 2 tablespoons ice water

For the Lemon Filling:

• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup lemon juice (freshly squeezed is best!)
• ¼ cup gluten-free all-purpose flour blend
• 2 tablespoons lemon zest

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crust: In a food processor, pulse together the gluten-free flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together.
3. Press the dough evenly into the prepared pan. Prick the crust all over with a fork. Bake for 18-20 minutes, or until lightly golden.
4. Make the Filling: While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, gluten-free flour, and lemon zest in a bowl until smooth.
5. Pour the lemon filling over the warm crust. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
6. Let cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and dust with powdered sugar (optional).

Tips and Variations:

• For a tangier flavor, add an extra tablespoon of lemon juice to the filling.
• If you don’t have a food processor, you can use a pastry blender or your fingers to cut the butter into the flour.
• Store leftover lemon squares in an airtight container in the refrigerator for up to 3 days.

Enjoy these delightful gluten-free lemon squares! They are the perfect treat to brighten your day.

Ingredients:
Gluten-free all-purpose flour blend (ensure it contains xanthan gum), powdered sugar, cold unsalted butter, salt, ice water, large eggs, granulated sugar, lemon juice, lemon zest

Tags:
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