This delicious gluten-free lemon squares dessert is also known as gluten-free lemon bars. Whatever you call them, they are perfect for an easy Easter dessert. I also like to make these for a healthy summer treat topped with berries. The shortbread crust and creamy lemon center combine for just the right balance of tart and sweet. And of course, this recipe is also dairy-free.
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Gluten-Free Flour: I make my own flour blend since I have multiple food allergies and intolerances. Check out my Simple Gluten-Free Flour Blend HERE. There are many store-bought gluten-free flour blends available. When I first started baking gluten-free I used Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour (paid Amazon link). I also tried King Arthur Gluten-Free All-Purpose Flour. I recommend using either one of these. Remember to check the ingredients for Xanthan Gum. Some already contain it and others do not. If you use my gluten-free flour blend recipe you will need to add Xanthan Gum separately.
Dairy-Free Option: Substitute Earth Balance or Spectrum Organic Shortening for regular butter.
Lemon Zest: In order to get the zest of the lemons for this recipe, I recommend you purchase a good citrus zester/grater. This is a must-have kitchen tool. I like to use THIS ONE (paid Amazon link). This zester is reasonably priced, easy to use, and dishwasher safe. I also like it because it only gets the peel and not the white part of the lemon, which can ruin the taste of your recipe.
Lemon Juice: I recommend using freshly squeezed lemon juice. It really enhances the lemon flavor. For this recipe, I use a lemon/lime squeezer (manual citrus press). It’s a convenient way to juice a lemon and I like that it doesn’t take up much space. It easily fits in a drawer. You can find the one I use HERE. (paid Amazon link).
For the Gluten-Free Shortbread Crust:
Preheat your oven to 350 degrees Fahrenheit, and line your pan with parchment paper folding it over the sides. Set the pan aside.
In a small mixing bowl combine 3/4 cup gluten-free flour, 3 tablespoons sugar, Xanthan Gum, and salt.
Next, cut the butter (cold & cubed) into the flour mixture using a small knife or your fingers until the mixture becomes crumbly.
Pat the mixture into your prepared pan and bake for 15 minutes.
For the Lemon Filling:
Using an electric mixer, beat the eggs until frothy.
Add the remaining 2/3 cup sugar, 3 tablespoons gluten-free flour, lemon zest, lemon juice, and baking powder.
Mix on medium speed for 3 minutes until thickened, then pour the mixture over the baked crust.
Bake at 350 degrees Fahrenheit for 25-30 minutes or until the edges are lightly browned and the center is set.
Cool in the pan for about 5-10 minutes, then sift the powdered sugar over the top. Chill in the refrigerator for 1 hour. Cut into squares and serve.
CHECK OUT some of my other favorite dessert recipes like my Gluten-Free Red Velvet Cupcakes, or my Great Grandma’s Snickerdoodle Cookie Recipe. Both are simple to make and incredibly delicious.
Yes. Lemon squares should be stored in the refrigerator. Store them in an airtight container or covered tightly with plastic wrap for 4-5 days. If you will be serving them the same day, it’s ok to leave them out for a few hours at room temperature.
Yes. They can be frozen for up to 3 months. Once cut, wrap each square individually in foil or plastic wrap and place them in a sealed storage bag or airtight container.
Whether you make this recipe for Easter or for a special treat, I hope you enjoy these gluten-free lemon squares as much as my family does.
Blessings, Laura xo
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