Friday, August 29, 2014

Lemon Squares (Gluten/Dairy/Corn Free)

It has been almost three months since I shared a recipe with you guys. I officially suck. It seems that ever since I stopped Foodie Fridays, I've totally slacked on posting anything food or recipe related, unless it's a picture of my supper I ate. I apologize for that and hope to do better come fall. I need to work on trying more recipes and making better food. I feel like we've been eating a lot of "whatever" meals lately and it's time to bring back some tasty meals!

Anyways, enough venting about how I don't share enough food related posts with you and on to actually sharing a recipe. It's a good one too - lemon squares.

Oh and I should totally apologize in advance for the crappy pictures. They don't do the squares justice but I had lost my natural light and needed to get them in the freezer before I ate them all. Seriously, I cannot be left around fresh lemon squares and be expected to resist the temptation to eat them all.

See picture below for proof of how much I ate before getting around to photographing them for you.

:::hangs head in shame:::

Back to the recipe. So it's not actually a gluten/dairy/corn free recipe but I tweaked it so that it would work for me. And by tweaked, I mean I substituted most of the ingredients for ones I could have. It was a lot of work but I had a pretty big hankering for some lemon squares and felt the effort would be worth the result.

Lemon Squares

1 c. flour
1/2 c. butter
1/4 c. powdered sugar

2 eggs
1 c. white sugar
3 Tbsp. lemon juice
1/8 tsp. salt
2 Tbsp. flour
1/2 tsp. baking powder

Preheat oven to 350 degrees F. Mix flour, butter and powdered sugar together. Press into greased 8x8 pan and bake for 20 minutes. Mix remaining ingredients together and pour onto baked crust. Return to oven and bake for another 25 minutes. Let cool on wire rack and then sprinkle with powdered sugar. Cut into squares and enjoy!

So as you can see from the above recipe, it's pretty simple to make. But when you can't eat half the ingredients in their natural form, it gets a little trickier. You see, I had to substitute the butter for Earth Balance and the flour for a gluten free mix. I used my magic flour mix that you can only buy in Sherbrooke, Quebec, but works oh so well and I was once again pleased with the results.

Not too hard to swap out those few ingredients, right? Right. But the next part was where it got a bit more time consuming. You see, normal powdered sugar and baking powder both have corn in them. I make my own baking powder and keep a small stash of it in the cupboard so that was easy enough. But the powdered sugar? I had to make my own. And it made a mess.

I didn't get any photos of the process but you can picture it if you like. Imagine me putting 1/2 c. of white sugar and 1 Tbsp. of arrowroot starch into my food processor, pressing start and walking away for a bit. Only to return to a great cloud of whiteness surrounding the food processor and realizing that it isn't airtight and of course it would seep out. Oops! I turned it off, let the dust settle and carefully poured my "powdered sugar" into a mason jar. Then wiped down the base, the counter, the stove...

Other than having to work harder on the ingredients, the whole making of the lemon squares went pretty smoothly. The shortbread crust even turned out better than I had thought it would.

They were totally worth the extra time needed to make them because they taste so dang good! They have 100% filled my craving for lemon squares and I was pretty proud of myself for adjusting the recipe so that I could have them.

Even though the crust was a little crumblier than normal, I'd say they were a success. And for those of you who can eat anything they want, the original recipe works like a charm. You should make some. Today. You know you want to.

What is your favourite kind of square? Lemon squares, date squares, brownies, rocky road, rice krispie squares, nanaimo bars? Do tell.


  1. I love lemon squares! I may have to try this one. :)

  2. Stasy - Lemon squares are pretty darn awesome. Let me know if you try this recipe and what you think of it!