Gluten-Free Lemon Squares
One of the most frustrating things for me when going gluten-free was the lack of decent desserts, or should I say the lack of desserts that tasted good. So when I stumbled across this recipe from Land O Lakes (which I’ve adapted here for my own use), I found heaven. These are seriously good to the point where some people can’t even tell that they’re gluten-free.
2/3 cup brown rice flour
1/3 cup tapioca starch
1/2 teaspoon xanthan gum
1/4 cup sugar
1/2 cup butter, cold
3/4 cup sugar
3 tablespoons lemon juice
1 tablespoon brown rice flour
1 tablespoon tapioca starch
1 teaspoon freshly grated lemon zest
1/4 teaspoon baking powder
For the crust:
Preheat oven to 350°F. Stir together the dry ingredients in a medium bowl. Cut in butter and mix until it resembles coarse crumbs. Don’t overwork the dough. Press onto the bottom and slightly up the sides of an ungreased 8-inch square baking pan. Bake 15–20 minutes, or until the edges are lightly browned.
For the filling:
Mix all ingredients except powdered sugar in a medium bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over the hot, partially baked crust. Continue baking 18–20 minutes, or until filling is set.
Sprinkle with powdered sugar while still warm, and then again after they’ve cooled. Cut into squares.
- These are equally great as Lime Squares; just substitute lime juice and zest for the lemon.
- If you’re planning to make these and don’t have a fresh lemon available, they’re still good but not nearly as lemony as with the zest. I used to leave out the zest because I didn’t like the texture, but then I learned that the zest is what gives most of the lemon flavor. Same goes with other citrus fruit: lime and orange.
- White rice flour tends to have a grainy texture, which is why I prefer to use brown rice flour. However, I’ve heard that white rice flour from Asian markets tends to have a finer texture.
Adapted from a recipe by Land O Lakes.