Gluten Free Lemon Squares Recipe
Ever since we discovered that my youngest daughter had to follow a gluten-free diet I have held off on baking. I’ve tried a few gluten free baked goods including coffee infused cupcakes, and sugar cookies, but other than those I have not done much. Thanks to a recent opportunity to review King Arthur’s Gluten Free Multipurpose Flour, I was able to once again make a favorite family dessert; my homemade, now gluten free lemon squares.
I really love the fact that we can all enjoy them once again! Since lemon is one of my absolute favorite fruits to cook and bake with, I find lemon squares to be an amazing treat! With a small tweak in baking times, I found my gluten free lemon squares to be even tastier than my conventional recipe, and you cannot even tell they are gluten free!
One thing I really loved about the King Arthur Gluten Free Multipurpose Flour was that it required no extra steps. I was using a 1/2 and 1/2 baking mix composed of rice flour, and tapioca starch, but now thanks to King Arthur my time in the kitchen experimenting has been cut in half, and simplified. Each box of King Arthur Gluten Free Multipurpose Flour comes with 24 ounces, or 3 cups of flour. I wish they at least had 4 cups of flour in the box because most recipes call for around 2 cups of flour, but that is ok!
Gluten Free Lemon Squares Ingredients:
- 1 cups butter softened (2 sticks)
- 1/2 cup white sugar
- 2 cups King Arthur Gluten Free Multipurpose Flour
- 4 eggs
- 1 & 1/2 cups white sugar
- 1/1 cup King Arthur Gluten Free Multipurpose Flour
- 2 lemon juiced, and grated
- 9 x 13 pan
Directions for Crust:
- Preheat your oven to 350 degrees
- In a bowl mix your 2 cups of flour, 1/2 cup sugar, and softened butter. Press into an ungreased 9×13 pan
- Bake for 25 minutes (I noticed gf flour takes longer to firm)
Directions for Filling:
Zest, and juice two whole lemons. I used my new Epicurean Non-Slip Cutting Board which worked amazing! There is nothing more annoying than a cutting board that slips around a counter. This board is not only sleek, but the rubber non-slip corners (red) kept my board in place while I juiced, and grated my lemon peels. I really love this board because it easily stores, is dishwasher safe, and the non-slip corners come off for an easy, thorough cleaning.
In a bowl mix your 4 eggs, 1 & 1/2 cups sugar, 1/4 cup flour, juiced & zested lemon.
Pour over your crust-place back into the oven, and cook for another 25 minutes. Let your bars cool, and cut them into squares.
~Enjoy your Gluten Free Lemon Squares~