Gluten-free, dairy-free lemon squares or bars

Gluten Free, Dairy Free Lemon Squares

Kay from Georgia Girl with an English Heart asked yesterday if I’d linked to my gluten-free, dairy-free, lemon squares recipe. Well, I realized I hadn’t. So, just in time for Christmas baking, here it is.

Gluten-Free, Dairy-Free Lemon Squares

adapted from Gluten-Free Baking Classics, by Annalise G. Roberts, one of my favorite cookbooks.

Crust

1 cup of gluten free flour mix. You can either use the brown rice flour mix in the cookbook–which is excellent, or I like Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix, which is also dairy free. Pamela’s Ultimate Baking and Pancake Mix, has buttermilk so I can’t eat it, but if you can, I say go for it. If you do use either of the baking mixes, you can leave out the salt and xanthan gum. Both mixes have them.

1/4 cup organic sugar. I use organic because of chemical overload.

1 teaspoon xanthan gum. Wish I would find it organic because there are problems with corn in the U.S.

5 tablespoons of Earth Balance spread sticks. If you can’t have soy, try Spectrum shortening which is not hydrogentated.

Preheat oven to 350 degrees. Spray bottom of 8-inch square baking pan with nonstick spray. PAM now has organic ones I noticed. Dust sprayed pan with rice flour so that bars will come out easily.

Mix the above ingredients, except for Earth Balance, into the bowl of an electric mixer. Blend. Add Earth Balance in chunks and blend until crumbly. Press into pan and bake for fifteen minutes or until light brown. Cool.

Lemony Goodness Filling

3 large eggs. Oh, how grateful I am to be able to eat eggs.

3/4 cups organic sugar

2 tablespoons of gluten and dairy free flour mix. See above.

1/2 teaspoon of baking powder

1/8 teaspoon salt

1/3 cup fresh, organic, lemon juice

2 teaspoons fresh, organic, lemon rind

1/2 teaspoon, pure, lemon extract

Confectioner’s sugar, better if blended with tapioca instead of corn. We get a lot of corn being gluten free.

Beat eggs until frothy. Add remaining ingredients except confectioner’s sugar. Pour onto partially baked crust. Bake for twenty minutes or until filling is set.

Let  cool. Dust with confectioner’s sugar and cut into bars. Enjoy!

 

 

 

13 Replies to “Gluten-free, dairy-free lemon squares or bars”

  1. Came upon your blog after googling “gluten-free lemon squares” and I just love your mode here, the “link with love” link. As a visual artist it’s always a gamble when I post my original images online. Each image takes many hours of work and so you can see how I like the whole idea of the “link with love” link image and site, and loved it so much I posted it on my blog too.

    All the best to you and thank you!
    Gwen

    1. Hi Gwen, I’m hope you made the squares, and they turned out well for you. Thanks for stopping by. Yes, we should all link with love instead of taking what is not ours. My photos and words. Your beautiful paintings. Merry Christmas and Happy New Year.

  2. Darling– thanks, too, for the great tip about Spectrum shortening. I did not know it was palm oil. I’m going to try it. Likely have to order, hopefully from Amazon, because our 1 health food store here is sinfully over-priced. I order almost everything. xxxooo

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