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 heaven.....
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 in
1
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 get
¾
cup of lemon juice.
Zest some of the lemon
peel to get about
2
Tbs of zest.
When you remove the
crust from the oven, increase the temperature to 350.
Into your clean bowl,
crack open
4
eggs. Whip these up together to get them nice and
frothy.
Combine in a small
bowl:
1
¼ cups sugar, and¼ 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.
