This afternoon I tried this new lemon squares recipe from Gluten-Free Baking Classics. It was actually quite simple to make! I had to make slight modifications to the recipe because my husband is lactose intolerant. Instead of butter, I just used oil. Also, we’ve eliminated sugar from our diet, so we use honey. The result turned out pretty good. I’m sure the lemon squares would taste better with butter and sugar, but as is, we have to make substitutes.

Crust

Ingredients:

1 cup GF flour substitute
1/4 cup granulated sugar
1 teaspoon xanthan gum
5 tablespoons cold unsalted butter

Directions:

1. Preheat oven to 350°F. Spray bottom of 8-inch square baking pan with cooking spray and dust with rice flour.
2. Mix flour, sugar, and xanthan gum in a bowl.
3. Add butter and mix with a mixer until crumbly. Press dough into bottom of baking pan.
4. Bake in center of oven for 15 minutes or until very light golden.

Lemon Filling

Ingredients:

3 eggs 3/4 cup granulated sugar 2 tablespoons GF flour substitute 1/2 teaspoon baking powder 1/8 teaspoon salt

1/3 cup fresh lemon juice 2 teaspoons lemon rind 1/2 teaspoon pure lemon extract Confectioner’s sugar

 

Directions:

1. Beat eggs at high speed in a large bowl until foamy.
2. Add sugar, flour, baking powder, salt, lemon juice, lemon rind, and lemon extract. Beat until well blended. Pour onto partially baked crust.
3. Bake for 20 minutes or until set. Cool on rack. Cut into 16 squares and sift confectioner’s sugar on top. Serve at room temperature or slightly chilled.