Gluten- (and Dairy-) free Lemon Squares with Johnna Stanton
Shortbread Crust
1 C Unsalted Butter or Dairy-free Smart Balance
½ C Granulated Sugar
1 teasp Pure Vanilla extract
½ teasp Salt
2 C Gluten-free All Purpose Flour–I use King Arthur’s one-to-one
Lemon Filling
6 Large Eggs
1½ C Granulated Sugar
¾ C Fresh Lemon Juice (from about 4 lemons)
½ teasp Pure Vanilla Extract
½ C Gluten-free Flour (plus a handful for rolling out)
Powdered sugar for dusting
Instructions
Preheat oven to 350F degrees.
Line the bottom and sides of a 9X13 glass baking dish with parchment paper.
Make sure the parchment hangs over the sides of the pan to make lifting the bars out easier.
Shortbread crust
In a large bowl mix the melted butter, sugar, pure vanilla extract, and salt.
Add the gluten-free flour and stir to completely combine and the dough forms. The dough will be thick.
Firmly press the dough into the lined pan evenly to about ½” thick. Make sure the layer of crust is even.
Bake for 22-25 minutes or until the edges are very lightly browned.
Remove from the oven and set aside.
Lemon Filling
In a large bowl whisk the eggs.
Add the sugar and whisk until combined.
Add the lemon juice and pure vanilla extract and whisk until combined.
Add the gluten-free flour and whisk until completely combined.
Pour the lemon filling over the warm crust.
Bake the bars for 26 minutes or until the center is just about set or no longer jiggles. Remove bars from the oven and cool completely at room temperature for one hour.
Cover bars with plastic wrap and place them in the fridge for two hours, until chilled.
Once the bars are chilled, lift the parchment paper out of the pan using the overhang on the sides of the pan.
Dust the top with powdered sugar and cut into squares before serving.
For smoother squares, wipe the knife clean between each row you cut.
Cover and store the leftover lemon bars in the fridge.
The bars are best when cold.
