Sunday, December 23, 2012

Gluten-Free Lemon Squares




















Need one more holiday dessert recipe and want to try something a little less traditional? Oh sure, Molasses Cookies are awesome. You'll get no arguments from me there. But Lemon Squares - when they're done right - are absolutely phenomenal.

This particular recipe will be a hit because a) it's extremely easy to make, b) even those who say they don't like lemon desserts tell me they love these, and c) it's easy to make. Did I say that already?

This is that recipe you grab when you need a no-muss, no-fuss dessert.

This recipe comes to you because of my friend, Shirley, of Gluten-Free Easily. It's from my cookbooks with Brittany Angell and so wasn't intended for the blog, but when Shirley mentioned her Home For The Holidays December blog series, I decided to post it. She's giving away lots of wonderful gluten-free gifts this December at her blog, and I was more than happy to offer up the The Essential Gluten-Free Baking Guides, Parts 1 and 2.

Want more recipes like this? Head over to Gluten-Free Easily to enter the cookbook giveaway!

Lemon Squares (Gluten-Free, Dairy-Free)
These are a gluten-free version of an old family favorite from a little known cookbook called "Kids Can Cook" by Dorothy R. Bates. I find that even my friends who say they don’t like lemon flavored desserts will go back for seconds on these.

Ingredients:
1/2 cup Earth Balance*
1/4 cup sugar**
1 cup sweet white rice flour (155 grams)***
1 teaspoon pure vanilla extract
1 tablespoon cold water

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons fresh lemon juice

(Optional) Powdered sugar or coconut flakes

Directions:
1. Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking dish. 
2. Beat together (or combine in a food processor) the Earth Balance, sugar, sweet white rice flour, vanilla extract, and water. Press into the baking dish and bake for 20 minutes. Remove from oven.
3. Whisk the eggs, sugar, baking powder and lemon juice together. Pour evenly over the crust, then put back in the oven for 20 minutes.
4. Dust with powdered sugar or coconut flakes if desired. Let cool completely, and chill in the fridge before serving.

Store in an airtight container in the fridge.

Makes 9 large or 16 small squares. 

*Butter can be used to replace Earth Balance. I haven't tried shortening or coconut oil, but I suspect they would work. 
**This is one recipe where refined white table sugar is best. I tried it with xylitol, and while everybody still ate them, the texture was a bit off. As for coconut palm sugar...It might work in the shortbread base if you blend it to a finer powder first. I'm not so sure it would taste right with the lemon topping. But it's your recipe now, so do what you want with it!
***Sweet white rice flour can often be found at Asian markets or in the Asian section of your grocery store. It is NOT the same as white rice flour. 

6 comments:

Catherine Salisbury said...

Love, love your blog! As a newly diagnosed "sensitive" tummy to dairy, eggs, gluten, and beef products, I have had a very difficult time adapting. I have made great strides in the past two months, particularly with help from your blog. Thank you, thank you!

Have you tried the lemon bars egg-free? I'm not sure where to even start, so any suggestions would be greatly appreciated.

After Christmas, I will be trying several of your recipes - can't wait to start.

PS: I know your sister, Sophie. She is a dear, and now I know her siblings are multi-talented. :)

Sheryl said...

In love ... Thank you!

gfe--gluten free easily said...

Thanks so much for sharing this recipe, Iris! I'm delighted to feature it on All Gluten-Free Desserts. :-) Folks are loving the opportunity to win your and Brittany's series!

Merry Christmas! xo,
Shirley

Evangelista Nick said...

Wow, amazing recipe! I'm converting my lousy diet to a healthy one, and I'm building a digital recipe book for it. Usually I try recipes out before adding, but this one is already on the list! Thanks for sharing!

Iris said...

Catherine,

This recipe would not be easily converted to egg-free. I'd try a google search for a gluten-free, vegan lemon square. I'm pretty sure Brittany Angell has one on her blog: www.realsustenance.com.

Also, I don't have a sister Sophie. Maybe you're thinking of someone else? :) Either way, glad you found my blog and you're enjoying it. Good luck!

-Iris

Zuupdesign said...

Hi, Zuupdesign here. Your valuable shares are really amazing. I can't wait to try some of your valuable recipes. Last christmas, I tried one of yours and it was a Huge Success! My kids simply adore me for it.LOL. Looking forward for more of your valuable share

LinkWithin

Related Posts with Thumbnails