Gluten-Free Lemon Squares
if you asked me to name my favourite dessert, i would politely respond anything lemon. seriously, it's my weakness. my birthday cake is typically lemon meringue pie, my favourite snack is my lemon loaf, and i will never turn down my grandma's lemon squares. i may have a problem.
so when i have a chance to share a great lemon square recipe that my gluten-free friends can also enjoy, you better believe i'm going to! like my last post this recipe comes courteous of my new cookbook from Donna Washburn & Heather Butt, and their 100 Classic Gluten-Free Comfort Food Recipes.
same lovely lemony taste in a wonderful gluten-free option.
1/4 cup amaranth flour
3/4 cup cornstarch
3 tablespoons tapioca starch
1 teaspoon xantham gum
1/4 cup packed brown sugar
pinch of salt
1/3 cup vegetable oil
1 1/2 cups granulated sugar
2 tablespoons grated lemon zest
1/2 cup freshly squeezed lemon juice
1/4 cup cornstarch
1 teaspoon gluten-free baking powder
preheat oven to 350F
lightly grease a 9-inch square metal baking pan and line with parchment paper.
base: in food processor fitted with metal blade, pulse amaranth flour, cornstarch, tapioca starch, xantham gum, brown sugar and salt to combine. in a small bowl, whisk vegetable oil and egg. with motor running, add egg mixture in a slow, steady stream through feed tube and process for 5 to 10 seconds or until mixture resembles coarse crumbs.
press evenly into bottom of prepared pan. bake in preheated oven for 12 to 15 minutes or until set.
reduce oven temperature to 325F.
topping: meanwhile, in a bowl, using electric hand mixer, beat eggs, sugar, lemon zest, lemon juice, cornstarch and baking powder until blended. pour over hot base.
bake for 35 to 40 minutes or until light golden and firm to touch. let cool completely in pan on a rack, then cut into squares.
makes 36 squares
recipe and image reprinted with permission from Robert Rose