GLUTEN-FREE LEMON SQUARES

Gluten-Free Lemon Squares image

Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup granulated sugar
3/4 teaspoon xanthan gum
1/2 cup cold butter, cut into pieces
1 to 2 tablespoons water
1 1/2 cups granulated sugar
2 tablespoons grated lemon peel
1/2 cup fresh lemon juice
4 eggs, lightly beaten
1/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
Gluten-free powdered sugar

Steps:

Heat oven to 350°F. Spray bottom only of 9-inch square pan.
For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g