Food Philosopher’sTM Gluten–Free

LEMON SQUARES

 

Yields 16 pieces

 

Crust

1 cup Bette Hagman’s Four Flour Bean Mix or brown rice flour mix*
1 teaspoon xanthan gum
5 tablespoons butter
¼ cup granulated sugar
Baking spray
  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

3 large eggs
¾ cup granulated sugar
2 tablespoons Bette Hagman’s Four Flour Bean Mix or brown rice flour mix*
½ teaspoon baking powder
1/8 teasoon salt
1/3 cup fresh lemon juice
2 teaspoons lemon rind
½ teaspoon pure lemon extract
  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

 

print this page
back
top
home