FOOD PHILOSOPHER®GOES WHEATLESS

Lemon Squares

LIGHT, LUSCIOUS LEMON SQUARES ARE A FAVORITE CLASSIC DESSERT.
Our gluten–free version has a melt–in–your–mouth crumbly crust and a tangy, not–too–sweet lemon filling. They are easy to make and disappear way too fast. Bake the lemon squares several hours ahead or the day before you plan on serving them in order to give them time to cool. They can be stored in the refrigerator for up to four days. Lemon squares are perfect for dessert after a special dinner (see our Featured Menu, April, 2004), great for a springtime picnic, or you can enjoy them with a cup of afternoon tea. But no matter when you eat them, we think you’ll agree, they are a delicious treat.

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Food Philosopher’s® Gluten–Free

LEMON SQUARES

Yields 16 pieces

Crust

1. Preheat oven to 350°F. Spray bottom of 8–inch square baking pan.
2. Put flour, xanthan gum, butter, and sugar in bowl of electric mixer. Mix on low speed until crumbly. Press into bottom of baking pan.
3. Bake in center of oven for 15 minutes.

Lemon Filling

1. Beat eggs in large bowl of electric mixer at high speed until foamy. Add sugar, flour, baking powder, salt, lemon juice, lemon rind, and lemon extract. Beat until well blended. Pour onto partially baked crust.
2. Bake in center of oven for 20 minutes or until set. Cool on wire rack. Cut into 16 squares or triangles; remove from baking pan onto serving plate. Sift powdered sugar over the tops.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2002 by Claudia Pillow and Annalise Roberts

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