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Gluten-Free Lemon Squares

gluten-free lemon squares Dessert
Gluten-Free Lemon Squares
  • Prep 30 min
  • Total 3 hr 25 min
  • Servings 16

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. MORE+ LESS-

Updated July 24, 2019

Ingredients

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
Gluten-free powdered sugar

Steps

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  • 1
    Heat oven to 350°F. Spray bottom only of 9-inch square pan.
  • 2
    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.
  • 3
    For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
  • 4
    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.

Expert Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • For perfectly cut squares, line pan with aluminum foil before pressing crust into pan. After baking, refrigerate bars several hours before cutting. Then, lift bars from pan using aluminum foil and place on cutting board. Slice with a long sharp knife, cleaning it with a damp cloth between each slice.
  • Xanthan gum is a sugar-based ingredient that is used as a thickener and stabilizer in recipes and can be found online or in grocery stores.
  • To get the most juice from your lemon, first roll the lemon against the counter top with your hand before cutting it. Squeeze lemon over a mesh strainer to keep seeds from falling into the juice.
  • Store leftover bars in an airtight container.
  • Check out Betty's other Desserts That Make Ever Guest Happy.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar
Calories
230
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
130mg
5%
Potassium
25mg
1%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
26g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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