We got a peculiar gift while in Sonoma before the event this year…someone sent us a citrus juicer. Granted, we were in an area where citrus fruits were quite abundant, but we actually got the juicer about a day before the event started, so we had to bring it in the car with us on our family vacation. And then we had to pay extra to bring it back home on the airplane! That being said, I have really been trying to use it as much as possible lately, like I said in my last post about fresh orange juice being just about one of the best things ever. I woke up yesterday to realize that we had about 8 lemons in the kitchen (my husband buys them all the time for lemon water) that just weren’t being used for anything…so I took it upon myself to see that they were put to good use in these squares and another recipe that I will be sharing in the next few weeks! This recipe is pretty traditional aside from the fact that I used coconut sugar in both the crust and filling to cut down on the presence of that devil white sugar 😉 If you’d prefer a more traditional bar with a lighter crust and filling you can definitely revert back to all white sugar for this recipe though!
Gluten-free Lemon Squares
Makes 1 9×9 pan of bars
– 1 1/2 cups gluten-free baking flour
– 1/2 cup coconut sugar (use white sugar if you want a more traditional white crust)
– 3/4 teaspoon xanthan gum
– 1/2 cold butter, chopped into pieces (I use Kerry Gold)
– 1-2 tablespoons water
– 1 cup white sugar and 1/2 cup coconut sugar
– 2 tablespoons lemon peel, freshly grated
– 1/2 cup fresh lemon juice
– 4 free range eggs, beaten lightly
– 1/4 cup gluten-free baking flour
– Powdered sugar for dusting
1) Preheat your oven to 350 degrees and grease the bottom of your baking pan.
2) In a medium sized bowl, stir together the 1 1/2 cups flour, coconut sugar, and xanthan gum.
3) Add butter and pull through the flour mixture using two forks until the mixture is crumbly (you can also combine by using your hands, which is a little bit easier). Add 1-2 tablespoons of water and toss with a fork until combined.
4) Press the dough into the bottom of your prepared baking pan and bake for 22-25 minutes or until just set.
5) While the dough is cooking, prepare the filling: in a medium sized bowl, combine all of
the filling ingredients with a whisk until well blended. When the crust is finished, pull it
out of the oven and pour the filling over top of it.
6) Return the pan to the oven for another 25-28 minutes, or until the mixture doesn’t jiggle when you move the pan.
7) Cool the squares for at least 2 hours before cutting. Dust with powdered sugar before serving.
If you have any squares left cover them and refrigerate for up to 3 days.
Happy eating! Xo