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Gluten-Free Lemon Squares with an Almond Flour Crust

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Gluten-Free Lemon Squares with an Almond Flour Crust Recipe

These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.

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At a glance

Prep
Bake
Total
Yield
16 squares
Nutrition information

Ingredients

Choose your measure:

Crust

  • 2 cups almond flour
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, diced

Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/3 cup lemon juice
  • 2 tablespoons gluten-free cornstarch
  • pinch of salt

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
  2. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
  3. Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan.
  4. Bake the crust until it's light golden brown, about 8 to 10 minutes.
  5. While the crust is baking, whisk together the filling ingredients.
  6. Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.
  7. Remove the squares from the oven, and allow them to cool in the pan before cutting into 2" pieces. Cover the squares, and refrigerate until ready to serve.
  8. Yield: 16 squares.

Nutrition Information

  • Serving Size 1 square, 48g
  • Servings Per Batch 16 squares
Amount Per Serving:
  • Calories 199
  • Calories from Fat 98
  • Total Fat 3.5g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 64mg
  • Total Carbohydrate 22g
  • Dietary Fiber 2g
  • Sugars 18g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.