Lemon Squares

Lemon Squares
Yields 12 servings
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Tangy and sweet


  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups gluten-free flour blend
  • 1/2 tsp xanthan gum
  • pinch salt
  • 6 large eggs, at room temperature
  • 2 1/2 cups granulated sugar
  • grated zest of 2 lemons
  • 1 cup lemon juice
  • 1/2 cup all-purpose gluten-free flour blend
  • icing sugar


  • Preheat oven to 350 degrees F.
  • Line a 9×13-inch baking pan with parchment paper
  • Crust: cream the butter and sugar until light and fluffy. Combine the flour & salt, and slowly add to the butter/sugar mixture while the mixer is on low. Mix just until it is combined. Dump the dough into your 9×13-inch pan, and using hands dusted with gluten-free flour, press the dough evenly over the bottom of the pan, building up a 1/2-inch edge on all sides.
  • Bake in preheated oven for 20 minutes, or until very lightly browned. Remove from oven and cool on wire rack.
  • Filling: whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour. Pour over your pre-baked crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
  • Using a sifter or wire sieve to dust the top of the bars with icing sugar. Cut into squares, and serve.

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