Best Lemon Almond Squares Recipes

GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan.
• 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.
• Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.
• Bake the crust until it's light golden brown, about 8 to 10 minutes.
• While the crust is baking, whisk together the filling ingredients.
• 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.
• Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.

GINGERED LEMON ALMOND SQUARES

Steps:

• Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
• In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.

GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST

Steps:

• 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.

LEMON-ALMOND SQUARES

Steps:

• For crust: Preheat oven to 350F.
• Mix flour, sugar and salt and cut in butter until mixture holds together when pressed; pat into bottom of 9 inch square baking dish; bake until light brown, about 15 minutes.
• For filling: Beat eggs and ½ cup sugar until thick and pale; add almond paste and beat until smooth.
• Mix in lemon juice and peel and all purpose flour.
• Pour filling into crust and bake until firm but not brown, 17-20 minutes.
• Cool in pan.
• Dust with powdered sugar.
• To serve: Cut in squares using knife dipped in hot water.