Gluten-Free Luscious Lemon Squares
Bright, tangy, and irresistibly sweet, these Gluten-Free Luscious Lemon Squares are the ultimate dessert for citrus lovers with dietary restrictions. Featuring a buttery almond flour crust and a zesty lemon filling, this recipe provides a perfect balance of textures and flavors. Each square is crowned with a light dusting of powdered sugar for an elegant finish, making them an ideal treat for parties, potlucks, or everyday indulgence. With simple-to-follow steps and gluten-free staples like cornstarch and almond flour, these squares are effortless to bake and deliver a dazzling, naturally gluten-free twist on a timeless classic. Ready in under an hour, these refreshing lemon bars will brighten your dessert table and your taste buds alike!
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Recipe Information
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
Instructions
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.
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.
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.
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.
In a large mixing bowl, whisk together the eggs and 1 1/2 cups of granulated sugar until smooth.
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.
Pour the lemon filling over the slightly cooled crust, spreading it out evenly.
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.
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.
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
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 479.6 g | 174% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 424.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 472 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
