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Gluten-Free Lemon Squares
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Prep Time:
30 minutes
Total Time:
3 hours 25 minutes
Delicious gluten-free lemon squares made with fresh lemons and a homemade shortcrust pastry. Perfect for any occasion, these luscious dessert bars are easy to make and sure to impress.
Ingredients:
  • 1 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1/2 cup granulated sugar
  • 3/4 teaspoon xanthan gum
  • 1/2 cup cold butter, cut into pieces
  • 1 to 2 tablespoons water
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated lemon peel
  • 1/2 cup fresh lemon juice
  • 4 eggs, lightly beaten
  • 1/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • Gluten-free powdered sugar
Instructions:
  • Preheat the oven to 350°F and generously spray the bottom of a 9-inch square pan with cooking spray.
  • To make the crust, combine 1 1/2 cups of flour blend, 1/2 cup of granulated sugar, and xanthan gum in a medium bowl. Cut in butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add water, 1 teaspoon at a time, and toss with a fork until crumbly. Press the dough into the bottom of a pan and bake for 20 to 25 minutes until set.
  • In a medium bowl, whisk together all ingredients except powdered sugar until well combined. Pour the mixture over the hot crust.
  • Continue baking for an additional 23 to 28 minutes until the filling is set. Allow the lemon squares to cool completely on a rack for about 2 hours. Cut into 4 rows by 4 rows, sprinkle with powdered sugar, and serve. Refrigerate any leftovers covered.

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