These lemon squares are so indulgent and rich while using quite healthy ingredients. Lemon squares always strike me as the perfect summer-time dessert or treat to go along with iced tea or lemonade. And these gluten free lemon squares can be made into vegan lemon squares just by substituting the eggs with chickpea liquid (aquafaba). You can also make a key lime version by substituting the lemons with limes!
Makes 12 to 15 squares
1 cup (100g) almond flour
1 cup (100g) gluten free flour
3 tablespoons (20g) cornstarch
6 tablespoons (75g) coconut (or cane) sugar (you can also use honey in place of the sugars!)
6 tablespoons (90g) coconut oil
1/4 teaspoon salt
2 large eggs (or 6 tablespoons aquafaba/chickpea liquid)
1 cup (198g) coconut (or cane) sugar
2 tablespoons (15g) cornstarch
1/3 cup (75g) lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar and lemon zest to decorate (optional)
Preheat the oven to 350ºF
Combine all the ingredients for the crust in a bowl and mix together until a crumbly dough is formed. Line a rectangular/square baking dish (like one used for brownies) with greased baking parchment (don’t forget to grease the sides of the pan as well!).
Press the dough for the crust into the bottom of the pan and bake for about 10 to 12 minutes.
While the crust bakes, whisk together all the ingredients for the filling.
When the crust is done baking, pour in the filling over the hot crust and place it back in the oven to bake for another 15 to 20 minutes until the filling is set.
Remove the dish from the oven and let cool. Cut it into squares, removing the squares from the parchment paper, place them on a plate and dust with powdered sugar and/or lemon zest.
The lemon squares can also be frozen and defrosted without affecting flavor or texture! Just add an extra dusting of sugar or lemon zest to freshen them up before serving.