Gluten-Free Lemon Squares

Gluten-Free Lemon Squares


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 0   Average: 0/5]

Just because you’re eliminating gluten in your diet, it doesn’t have to mean eliminating fun and good taste. These lemon squares have a slightly nutty shortbread crust and a delicious bright lemon filling that offer the perfect balance between tangy and sweet.

  • Crust
  • 2 Cups Almond Flour
  • 6 Tablespoons Sugar
  • 3 Tablespoons Gluten-Free Cornstarch
  • 1/2 Teaspoon Kosher Salt
  • 6 Tablespoons Unsalted Cold Butter (Diced)
  • Filling
  • 2 Large Eggs
  • 1 Cup Sugar
  • 1/3 Cup Lemon Juice
  • 2 Tablespoons Gluten-Free Cornstarch
  • 1/8 Teaspoon Kosher Salt
  • Powdered Sugar For Dusting
  1. Preheat oven to 350 degrees.
  2. Lightly grease 8 inch square pan. I like using a glass baking pan for this recipe. Set aside.
  3. In medium-size bowl combine almond flour, sugar, cornstarch, and kosher salt. Add cold butter pieces and work into dry ingredients with pastry blender or your fingers until mixture is crumbly.
  4. Transfer crust mixture to prepared baking pan. Evenly distribute and press crust into bottom and about 1/2 inch up sides of pan. Place in oven 10 minutes until golden brown.
  5. While crust is baking make filling ingredients. In medium-size bowl beat eggs, sugar, and lemon juice. Add kosher salt and cornstarch. Beat until cornstarch has dissolved.
  6. Remove pan from oven and pour filling over hot crust. Return to oven for another 15 minutes until filling appears set.
  7. Remove from oven and cool in pan before cutting. Cut into 2 inch pieces and transfer to serving plate. Cover and place in refrigerator until ready to serve. Dust with powdered sugar before serving.
  8. Makes 16
  9. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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