These lemon squares are pretty easy to make. BUT, make sure when you make your sling, that you cover the sides well, or the filling will seep behind it and stick to them.
- 1 ⅔ cups (233 g) basic gum-free gluten free flour blend (click through for simple recipe of superfine white rice flour + potato starch + tapioca starch/flour)
- ½ cup (58 g) confectioners’ sugar plus more for dusting
- ½ teaspoon kosher salt
- Zest of 1 large lemon
- 9 tablespoons (126 g) unsalted butter melted and cooled
- 4 (200 g (weighed out of shell)) eggs at room temperature
- 1 cup (200 g) granulated sugar
- ¾ teaspoon baking powder
- ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice juice of 4 to 5 lemons
- Preheat your oven to 350°F. Grease an 8-inch square baking pan, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.
Make the crust.
- In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest.
- Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer.
- Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.
- Remove from the oven and allow to cool briefly.
- In a medium-sized bowl, place the eggs, granulated sugar, baking powder, lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust.
Bake the bars.
- Return the pan to the center of the oven. Bake until just set (about 25 minutes).
- The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.
- Remove the pan from the oven and allow to cool in the pan for about 20 minutes.
Adapted from Gluten Free on a Shoestring
