Well, the other day I looking outside, and spring was just beginnning to start. The trees have that fuzzy green look, and the tulips are starting to sprout. But the first thing I thought of when spring came to mind was lemon squares. That sweet, lemony, cool treat that everyone just loves, including me. So I ran to my kitchen, pulled out the tried and true GF lemon square recipe, and baked away. What came out were delicious, mouthwatering lemon squares that taste and look just like the real thing. On this post you get to see some of my incredibly amazing photography (not really, just a pic of the treat on my kitchen counter…) But they really are THAT GOOD. And, of course the recipe comes from my favorite cookbook, “Gluten Free Baking Classics” which you can buy at www.amazon.com. Here’s the recipe-enjoy!
Crust
| 1 cup brown rice flour mix (recipe at bottom) 1 teaspoon xanthan gum 5 tablespoons butter ¼ cup granulated sugar Baking spray |
- Preheat oven to 350°F. Spray bottom of 8–inch square baking pan.
- Put flour, xanthan gum, butter, and sugar in bowl of electric mixer. Mix on low speed until crumbly. Press into bottom of baking pan.
- Bake in center of oven for 15 minutes.
Lemon Filling
| 3 large eggs ¾ cup granulated sugar 2 tablespoons brown rice flour mix (recipe at bottom) ½ teaspoon baking powder 1/8 teaspoon salt 1/3 cup fresh lemon juice 2 teaspoons lemon rind ½ teaspoon pure lemon extract |
- Beat eggs in large bowl of electric mixer at high speed until foamy. Add sugar, flour, baking powder, salt, lemon juice, lemon rind, and lemon extract. Beat until well blended. Pour onto partially baked crust.
- Bake in center of oven for 20 minutes or until set. Cool on wire rack. Cut into 16 squares or triangles; remove from baking pan onto serving plate. Sift powdered sugar over the tops.
Brown Rice Flour Mix:
2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Recipe Courtesy of “Gluten Free Baking Classics”–© 2002 by Claudia Pillow and Annalise Roberts
