The thought of indulging in gluten-free lemon squares feel simplistic and homey. The older I get the more I desire simplicity. Simple living and simple food. I would even go as far as to describe it as urban homesteading.
Let’s face it! These gluten-free lemon squares are so ridiculously delicious! Rich and decadent. Gluten-free too!
I made these for the gluten intolerant dessert lover in mind. I used almond, oat, and rice flour for the crust. Which in my opinion produces a really delicious crust. The crust is immediately pressed after the first bake which makes it hold together better and gives it a shortbread texture.
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Gluten-free Lemon Squares is all about that lemon!
These zesty lemon bars are perfect for the sweet-craving that’s been nudging you all day. Desiring that one thing that will satisfy your sweet tooth. This will do that!
Why? Because LEMONS! Who doesn’t love everything lemon. I found some beautiful lemons at Zabars in NYC.
Too dramatic? I think not!
Hey, sweets are a serious business. I try to design my work and recipes for people who are commited to eating healthier. Sometimes ya just gotta throw in something outrageously sweet. Do I have a sweet tooth? Guilty as charged! For the most part I try and stay away from too much sugar, but sometimes a little splurge is ok.
That’s why I named my blog Craving The Yum. Craving The Yum means craving the thing that makes you go YUM!!
You might like these desserts too!
Hey, if you make these gluten-free lemon squares I would absolutely love hearing how the process went for you. Go to my contact page and drop me a line or two.
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Gluten-Free Lemon Squares
- Total Time: 60
- Yield: 16 1x
- Diet: Gluten Free
Description
Bright and zesty gluten-free lemon sqauares that is tart and sweet. An old standard adjusted a bit to accommodate the gluten intolerant dessert lover.
Ingredients
Crust
- 1/2 cup almond flour
- 1/2 cup sweet white flour
- 1/2 GF oat flour
- 2 tablespoons tapioca flour
- 1/4 granulated sugar
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt
- 6 tablespoons butter, diced into small pieces
- 1 teaspoon vanilla
Custard
- 10 tablespoons butter, diced into small pieces
- 1 tablespoon firmly packed finely grated lemon zest (about 2 lemons)
- 1 1/2 cups granulated sugar (or 1 1/4 for extra tart bars)
- 1/8 teaspoon fine sea salt
- 4 large eggs
- 2 large egg yolks
- 1 cup strained lemon juice (about 6 large lemons)
- Optional garnishes: powdered sugar, berries or whipped cream
Instructions
Crust
- Set the rack in the center of the oven and pre-heat to 350° F. Line an 8-inch square pan with parchment. In a criss-cross way with the paper hanging over the sides. This will be used to lift out the sqaures once completely chilled.
- In a food processor combine almond, sweet rice, oat and tapioca flours with sugar and salt. Scatter the butter chunks over the top and drizzle with vanilla extract.Process until the butter is incorporated and the dough forms large clumps. 15-30 seconds in a food processor on medium speed.
- Dump the dough into the prepared baking pan and press evenly into the bottom.
- Bae crust until light golden all over, 25-30 minutes. Remove the crust from the heat, and while still hot, press the crust down with the back of a spoon. This will help it hold together and create a delicious shortbread texture.
Custard
- Lower the oven temperature to 325°F.
- Place the lemon zest and butter into a heat proof bowl. Place a mesh strainer of the top and set aside.
- In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the lemon juice.
- Place pot over medium-low heat and cook, stirring constantly with a silicone spatula, until the mixture thickens slightly, and reaches 160-165°F on an instant-read thermometer, 5-10 minutes. As you stir, be sure to scrape the entire bottom and sides so that the mixture heats evenly. It will start out thick and cloudy from the undissolved sugar, then will turn thin and transluscent and turn clowdy and thick as the eggs cook. Lower the heat as it gets closer to being done. Remove from heat and continue to the next step.
- Immediately pour the curd through the strainer and into the bowl of butter and zest to stop the cooking. Whisk to incorporate the butter and lemon zest , making sure there are no lumps.
- Pour the cooked curd over the baked crust. Bake the bars at 325°F (don’t forget to lower to 325°) intil the sides barely puff up and the center jiggles like firm Jell-O when you give a light shake, 15-20 minutes. It should not be wet or watery looking nor should it be puffed in the center or cracking. Remove the bars from the oven and let cool to room temeprature, 30-40 minutes, then chill for 3-4 hours or overnight.
- When the bars are completely chilled, grasp the parchment paper and lift the bars from the pan and onto a cutting board. Gently peal away the parchment paper and with the sharp knife, cut into 16 squares.
- Just before serving, dust them with powdered sugar or top with whipped cream.
- The squares will keep up to 3 days if well refrigerated.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 267
- Sugar: 23
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 95
Keywords: gluten free, almonds, lemon, sweet, dessert
These look really yummy, the lemon is similar to my own recipe, but I have been looking for a good gluten free option to make for one of my friends, looking forward to trying this. Thanks for sharing!
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Love lemon flavours and these look really good, just decadent enough but impressive. They look gorgeous. Thank you for sharing this.
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I love lemon flavored anything. These look like the perfect desserts when those sugar cravings hit.
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This looks absolutely amazing and delicious
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Yes, I am all about the Lemon!! I love that this crust is gluten free, as I have some friends with that need. Pinning so I can make these for our next get together!
★★★★★
I’m making these very soon!
★★★★★
I can’t wait to make these!!! Not only is the recipe easy to follow, even for the cooking impaired (not me), but the pictures are gorgeous! You can almost taste the lemon bars by looking at the photos! My mouth is watering!!!
★★★★★
I love lemon bars! I’ve never made GF bars- The flour mixture for the crust here sounds absolutely perfect.
Easy to follow recipe and perfect amount of sweet & tart. Kids loved them too. ??
★★★★★
These look amazing and I love that you put together a gluten-free option! There are some ingredients here I have never worked with and I can’t wait to give them a try!
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my sister is gluten free I should try using oat and almond flour next time for her. I always like lemon cake/squares they are refreshing snack and dessert
★★★★★
Actually made these tonight, but polished them off too quickly! They were delicious!!! Making them again soon!
★★★★★
Any citrusy cake sounds delectable, and this recipe is the perfect proof! I have to congratulate you on your photography, too! Amazing job!
★★★★★
Thank you so much! And I totally agree…any citrusy cake does sound delectable!