Gluten Free Lemon Squares

Dessert | 0 comments

Shared By: 2014 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • Crust
  • 1 1/2 cups Betty Crocker® All-Purpose Gluten Free Rice Flour Blend
  • 1/2 cup granulated sugar
  • 3/4 teaspoon xanthan gum
  • 1/2 cup cold butter, cut into pieces
  • 1 to 2 tablespoons water
  • Filling
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated lemon peel
  • 1/2 cup fresh lemon juice
  • 4 eggs, lightly beaten
  • 1/4 cup Betty Crocker® All-Purpose Gluten Free Rice Flour Blend
  • Powdered sugar


  •  Heat oven to 350°. 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.


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