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This is one of those GF recipes that doesn’t make you miss good ol’ wheat flour. Almond meal takes over and is used to make the nuttiest, most buttery shortbread crust, layered with notes of vanilla and lemon zest — so even those without a gluten intolerance will appreciate them! Each square is ever so decadent and has the perfect balance of sweet, tangy citrus and rich velvety butter — ideal for warmer days filled with blooming trees, picnics and pitchers of iced tea. When the sun is out, invite some friends over and whip up a batch of these bright, summery treats.
Ingredients:
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Makes 16 Squares
For the crust:
— 2 cups finely ground almond meal (aka almond flour)
— 1/3 cup granulated sugar
— 6 Tablespoons chilled butter, cubed
— zest from one lemon
— 1 teaspoon vanilla extract
— pinch of salt
For the lemon filling:
— 2 large eggs
— 1 cup granulated sugar
— juice from 2 lemons (about 1/3 cup juice)
— 2 Tablespoons GF cornstarch
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and make sure the rack is positioned in the middle of the oven. Line an 8 x 8-inch baking dish with parchment paper and allow the excess paper to hang over the sides. To prepare the crust, combine the almond flour, sugar, cubed butter, lemon zest, vanilla extract and salt in the bowl of your food processor. Pulse several times until the mixture resembles a crumbly dough.
2. Dump the shortbread dough into your parchment-lined baking dish and press the dough into the bottom (1/2-inch thickness) of the pan in one even layer.
3. Place the baking dish on the middle rack and bake for about 20 minutes or until lightly golden. While the shortbread is baking, prepare the lemon filling. In a large measuring cup or a bowl, whisk the eggs, sugar, lemon juice and cornstarch together until completely smooth.
4. Once the shortbread reaches a light golden color, remove it from the oven. Give the liquids a good mixing before pouring it over the hot crust. Place the baking dish back in the oven for another 10-15 minutes, or until the center is set and no longer jiggly.
5. Cool completely at room temp and then transfer to the fridge for at least 4 hours (or overnight). Run a knife around the edges of the pan and then, using the excess paper, lift and transfer to a cutting board. Use a sharp chef’s knife to cut into even squares. Have some clean paper towels nearby so you can clean the knife after each slice. Sprinkle with powdered sugar and serve em’ up!
To prepare the crust, combine the almond flour, sugar, cubed butter, lemon zest, vanilla extract and salt in the bowl of your food processor. Pulse several times until the mixture resembles a crumbly dough.
Dump the shortbread dough into your parchment-lined baking dish and press into the bottom of the pan in one even layer. Place the baking dish on the middle rack and bake for about 20 minutes or until lightly golden.
In a large measuring cup or a bowl, whisk the eggs, sugar, lemon juice and cornstarch together until completely smooth.
Once the shortbread reaches a light golden color, remove it from the oven. Give the liquids a good mixing before pouring it over the hot crust. Place the baking dish back in the oven for another 10-15 minutes, or until the center is set and no longer jiggly.
Cool completely at room temp and then transfer to the fridge for at least four hours (or overnight). Run a knife around the edges of the pan and then, using the excess paper, lift and transfer to a cutting board. Use a sharp chef’s knife to cut into even squares. Have some clean paper towels nearby so you can clean the knife after each slice. Sprinkle with powdered sugar and serve em’ up!
These gluten-free lemon squares are perfect for warm summer days!
Looking for more GF treats to satisfy your sweet tooth? Follow us on Pinterest for more GF recipes.
