Gluten Free Lemon Squares Recipe

This is the best gluten free lemon squares recipe! They’re simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust!

Today I’ve partnered with Bob’s Red Mill to bring you this festive Spring dessert. It’s perfect for Easter, baby showers, bridal showers, or any Spring celebration.

Ingredients
For the Crust

• 2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
• 1/2 cup powdered sugar (confectioners sugar)
• 1 cup salted butter, cubed and cold

For the Filling

• 6 large eggs
• 2 1/4 cups granulated sugar

zest of 2 lemons

• 3/4 cup fresh lemon juice (about 3 lemons)
• 1/2 cup Bob's Red Mill Gluten Free 1:1 Baking Flour

Directions

1. Preheat oven to 350 degrees and line a 9x13 inch baking dish with parchment paper.
2. Add the flour and and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball.
3. Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden.
4. To make the filling, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the baked crust and bake at 350 degrees for 25-30 minutes or until the edges are set and middle is still slightly jiggly.
5. ...........................

for full instruction please see: www.whattheforkfoodblog.com

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