Gluten-Free Luscious Lemon Squares
Brighten your day with these irresistible Gluten-Free Luscious Lemon Squares, a tangy and sweet dessert that’s perfect for any occasion. Crafted with a golden almond flour crust and topped with a zesty lemon filling, these bars deliver a burst of citrus flavor in every bite. The gluten-free ingredients and simple steps make this recipe ideal for those with dietary restrictions, while the finishing touch of powdered sugar adds a delightful visual and flavorful contrast. Perfectly balanced between tart and sweet, these lemon squares are an elegant treat for gatherings, brunches, or a refreshing midday snack. Ready in just one hour and designed to serve 16, this dessert is a true crowd-pleaser!
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Ingredients
- 1.5 cups almond flour
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 0.25 teaspoon salt
- 4 units large eggs
- 1.5 cups granulated sugar
- 0.75 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.25 cup cornstarch
- 0.5 teaspoon gluten-free baking powder
- 2 tablespoons powdered sugar, for dusting
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on both sides for easy removal.
Step 2
In a medium mixing bowl, combine the almond flour, 1/2 cup of granulated sugar, melted butter, and salt. Mix until well combined and the mixture resembles wet sand.
Step 3
Press the almond mixture evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spoon or your fingers to even it out.
Step 4
Bake the crust in the preheated oven for 18 to 20 minutes, or until it turns a light golden brown. Remove from the oven and let it cool slightly while preparing the filling.
Step 5
In a large mixing bowl, whisk together the eggs and 1 1/2 cups of granulated sugar until smooth.
Step 6
Add the fresh lemon juice, lemon zest, cornstarch, and gluten-free baking powder to the egg mixture. Whisk until all ingredients are thoroughly incorporated and there are no lumps.
Step 7
Pour the lemon filling over the slightly cooled crust, spreading it out evenly.
Step 8
Return the pan to the oven and bake for an additional 20 to 22 minutes, or until the filling is set and no longer jiggly.
Step 9
Remove the lemon squares from the oven and allow them to cool in the pan. Once cooled, refrigerate for at least 2 hours to allow the filling to fully set.
Step 10
Using the parchment paper overhang, lift the lemon squares out of the pan. Dust generously with powdered sugar, slice into 16 squares, and serve.
Nutrition Facts
| Serving size | (1083.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3642.7 |
| Total Fat 188.4g | 0% |
| Saturated Fat 72.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1002.3mg | 0% |
| Sodium 1121.6mg | 0% |
| Total Carbohydrate 479.6g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 424.9g | |
| Protein 56.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 471.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 505.9mg | 0% |
Source of Calories