I used almond meal (almond flour) for the crust.
I wanted the lemon part to be tangy, not too sweet.
I wanted them totally delicious.
I used fresh lemons.
What I wound up with was very tasty.
We ate them all up.
But the crust wasn't as solid as I would have liked.
Yesterday, I re-worked the recipe.
I came up with this.
I couldn't get the photo quite right,
but the flavor and texture was just what I was looking for.
Yeah, this was just about perfect.
Lemon Squares(Makes 16)
Preheat oven to 325.
Grease an 8” square glass pan.
In a bowl, stir together:¾ cup almond meal,
¾ cup GF flour
(“Ancient Grains” by King Arthur is nice),
¾ tsp xanthan gum, and
¾ cup sugar.
Then cut in1 stick of softened butter (1/2 cup),
Until the mixture looks like coarse crumbs.
Press this mixture into the bottom of the prepared pan.
Bake for ~20 minutes, until golden but not browned. It may bubble up and look a bit funky. When you take it out of the oven, let it cool a bit and settle down.
While the crust is baking, clean up your bowl and beaters.
Juice up 4 large lemons to get¾ cup of lemon juice.
Zest some of the lemon peel to get about2 Tbs of zest.
When you remove the crust from the oven, increase the temperature to 350.
Into your clean bowl, crack open4 eggs. Whip these up together to get them nice and frothy.
Combine in a small bowl:1 ¼ cups sugar, and
¼ cup rice flour.
Mix this into your eggs, being careful to not have lumps.
Use a hand mixer or a hand blender.
Add in your juice and zest.
Gently pour your lemon mixture over the somewhat cooled crust.
Bake for an additional 20-25 minutes, or until set.
Cool and refrigerate before cutting into 16 squares.
Dust with powdered sugar.