Lemon squares are a little taste of heaven. A buttery shortbread crust, luscious lemon curd filling, crackly top, all sprinkled with a dusting of powdered sugar. I'm a huge chocolate fan as you know, but these little gems can stand up to a chocolate cake and win depending on the day.... they are that good. Different from your standard lemon bars, you will quickly make the switch once you try them. The recipe makes a nice 8" square dish of these beauties, and they will be gone before the day is over.
Makes 16 squares
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup gluten free 1:1 flour (I use Cup4Cup or Bob's Red Mill 1:1)
1 cup sugar
2 tablespoons gluten free flour (same as above)
2 tablespoons lemon juice
Grated rind of 1/2 lemon
Powdered sugar for dusting
Preheat oven to 325°F. In a large mixing bowl, cream butter and powdered sugar together. Add the 1 cup flour and mix well. Spread evenly in a greased 8X8" baking dish and bake for 15 minutes. While crust is baking, prepare filling by combining eggs, sugar, 2 tablespoons flour, lemon juice, and lemon rind in a mixing bowl. Beat until fully mixed. Once the crust has baked, pour the filling over the hot crust, then return to the oven to bake for 20 minutes more, or until edges start to brown and center is set. Allow to cool before cutting. Dust with powdered sugar and extra lemon rind, if desired.
Gather your ingredients. You will need butter, powdered sugar, gluten free 1:1 flour, eggs, sugar, lemon juice, and a lemon (for juicing and rind).
In a mixing bowl, cream together 1/2 cup butter (1 stick) with 1/4 cup powdered sugar. Add 1 cup gluten free flour and beat until it comes together in a dough. It may be crumbly for a while, but keep beating and it will come together. Press the dough into a greased 8X8" baking dish. Bake at 325°F for 15 minutes.
While the crust is baking, in another mixing bowl, beat together 2 eggs, 1 cup sugar, 2 tablespoons gluten free flour, 2 tablespoons lemon juice.....
..... and the grated rind of 1/2 of a lemon. Mix until smooth.
Pour filling on hot baked crust, then return to the oven and bake for an additional 20 minutes, or until the edges are browning and the center is set.
It will have a crunchy top, but under that is a lemon curd lovers dream filling! Allow it to cool before cutting into 2-inch squares (4 by 4).
We love to dust them with additional powdered sugar and a little more grated lemon rind.
Once you try these, you will be forever grateful that you don't only eat chocolate. These are tremendous and will forever have my heart as one of the best lemon desserts of all time!
Recipe Source: Recipe adapted from a Lion House recipe