Gluten Free Lemon Squares With An Almond Flour Crust Recipes
BEST EVER LEMON SQUARES (GLUTEN-FREE)
A traditional but tangy lemon bar. These were truly raved about by my full gluten-eating relatives.
Provided by Gluten Free Jeannie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is golden brown, about 15 minutes.
- Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.
- Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 29.8 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 86.5 mg, Sugar 19.6 g
GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST
These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
Provided by King Arthur Flour
Categories King Arthur Flour
Time 2h56m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan.
- To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
- Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.
- Bake the crust until it's light golden brown, about 8 to 10 minutes.
- While the crust is baking, whisk together the filling ingredients.
- Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.
- Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 22.5 g, Cholesterol 34.7 mg, Fat 12.4 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 88.2 mg, Sugar 17.3 g
GLUTEN-FREE LEMON SQUARES
Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan.
- For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
- For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
- Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g
GLUTEN FREE LEMON BARS
Awesome Gluten Free Lemon Bars that have the traditional shortbread like crust with the tangy, sweet-sour filling of lemon. This was my Grandmother's recipe that I converted to gluten free. Fantastic on a hot summer day!
Provided by gratefullygf
Categories Bar Cookie
Time 55m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
- Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
- Cool and cut into 1 1/2 inch squares. Enjoy!
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GLUTEN FREE LEMON BARS WITH ALMOND FLOUR - JOY THE BAKER
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- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9×9-inch square baking pan. Line with parchment paper so the flaps hang over two sides (making the bars easier to remove) and lightly grease the parchment.
- Firsts make the crust. In a medium bowl whisk together almond flour, sugar, cornstarch, and salt. Add the cold butter pieces and a tiny splash of almond extract if you’re using it. Use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.
- Reserve about 1 cup of the crusts mixture in a small bowl to the side and press the majority of the crust mixture into the bottom of the prepared pan. Use your fingers to press into as even a layer as possible. Bake for 10 minutes until just barely golden brown around the edges.
- While the crust bakes, whisk together the filling. In a medium bowl combine sugar and lemon zest. Use your fingers to work the zest into the sugar until fragrant. Whisk in the the cornstarch and salt. Whisk in the eggs until thick and thoroughly combined. Whisk in the lemon and vanilla.
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- Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides.
GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST ...
Instructions. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold …
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4.1/5 (93)Total Time 2 hrs 17 minsServings 16Calories 199 per serving
- Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan., To make the crust: Combine the dry ingredients in a small bowl, whisking to blend.
- Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly., Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan., Bake the crust until it's light golden brown, about 8 to 10 minutes., To make the filling: While the crust is baking, whisk together the filling ingredients., Remove the crust from the oven, and pour the filling over the hot crust.
- Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set., Remove the squares from the oven, and allow them to cool in the pan before cutting into 2" pieces.
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