Gluten Free Lemon Squares Recipes

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GLUTEN FREE LEMON BARS



Gluten Free Lemon Bars image

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

1 cup all purpose gluten-free flour
1/2 cup butter, softened (can use df margarine if needed)
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

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!

GLUTEN-FREE LEMON SQUARES



Gluten-Free Lemon Squares image

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

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
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:

  • 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

BEST EVER LEMON SQUARES (GLUTEN-FREE)



Best Ever Lemon Squares (Gluten-Free) image

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

1 ¼ cups white rice flour
1 cup confectioners' sugar
¾ cup gluten-free oat flour (such as Bob's Red Mill®)
1 cup butter, softened
4 eggs
1 ¾ cups white sugar
¼ cup white rice flour
1 teaspoon baking powder
1 lemon, juiced
1 teaspoon lemon zest

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 CHEESECAKE SQUARES



Gluten-Free Lemon Cheesecake Squares image

"These lemon bars taste like the ones I ate as a kid - you would never know they don't have gluten or sugar," Michael says.

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 24 cheesecake squares

Number Of Ingredients 14

1/2 cup raw cashew pieces
2 cups almond flour
1 teaspoon ground ginger
Kosher salt
3 tablespoons unsalted butter, melted
1 tablespoon raw honey
3 8-ounce bricks cream cheese, at room temperature
1 cup sour cream
3/4 cup raw honey
Grated zest of 3 lemons
1/4 teaspoon kosher salt
5 large eggs
1 teaspoon vanilla extract
Lemon zest (optional)

Steps:

  • Preheat the oven to 350˚. Make the crust: In a food processor, pulse the cashews until they become a fine crumb, about 10 times. Add the almond flour, ginger and a pinch of salt and pulse a couple times to combine. Pour this mixture into a medium bowl, add the melted butter and honey and stir with a fork to combine until it resembles coarse meal. Press the mixture evenly onto the bottom of a 9-by-13-inch baking pan. Bake until light golden brown, about 15 minutes. Set aside.
  • Reduce the oven temperature to 300˚. Make the filling: In a stand mixer fitted with the paddle, beat the cream cheese on medium-high speed until smooth, 2 minutes. Mix in the sour cream, honey, lemon zest and salt on medium speed, scraping the side of the bowl, until smooth, 2 minutes. With the mixer on low speed, add the eggs one at a time. Add the vanilla and mix to combine.
  • Pour the batter onto the crust. Bake until it begins to brown around the edges and the center is set, about 1 hour. Let cool slightly. While warm, slice into 24 squares, then cover with plastic wrap and chill until cold. Garnish with lemon zest, if desired, and serve chilled. Store for up to 3 days covered in the fridge.

BISQUICK® GLUTEN-FREE LEMON SQUARES



Bisquick® Gluten-Free Lemon Squares image

A buttery, crumbly Bisquick® Gluten Free mix shortbread base is topped with a luscious, tangy-sweet lemon filling in this light and refreshing dessert bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 11

1 cup Bisquick™ Gluten Free mix
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons butter, melted
Powdered sugar

Steps:

  • Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
  • In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
  • Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg

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