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
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,
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!
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
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.
Hi Dee – Merry Christmas from Martha
Hi Dee – The recipe looks lovely. Just stopped by to say Merry Christmas. See you in 2012.
Merry Christmas Martha! I hope to see you in 2012 too. We live so close after all.
Sounds wonderful!
We made them again this year. They were good enough there were none left. 🙂
so glad you shared…I am going gluten free so I can feel better and this will help me to move recipes to gluten free..thx Dee
Hi Donna, look on my tabs at the top for more gluten free recipes. I hope you continue to feel better.
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
Hey Sweetness, I love Spectrum shortening. It tastes the best I think. Yes, Amazon is often the way to go with gf foods.
Dee,
THANK YOU! This looks so lemony good, I can’t stand it! I can’t wait to try it!
Hope you have a wonderful Christmas!
Love, Kay