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Gluten-Free Lemon Squares with an Almond Flour Crust

Rated as 4.27 out of 5 Stars

"These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling."
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Ingredients

2 h 56 m servings 209 cals
Original recipe yields 16 servings (16 squares)

Directions

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  1. Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch 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. 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.
  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-inch pieces. Cover the squares, and refrigerate until ready to serve.

Nutrition Facts


Per Serving: 209 calories; 12.4 g fat; 22.5 g carbohydrates; 3.9 g protein; 35 mg cholesterol; 88 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This turned out great! To clarify the recipe, the 6 T sugar and 3 T cornstarch are in the crust; and the 1 c. sugar and 2 T cornstarch are in the filling. I also used 2/3 c. Meyer lemon juice in...

Most helpful critical review

This was disgusting. I made it to take to a Christmas party and threw the entire thing out. It was sickeningly sweet and flavorless. It probably needed about half of the sugar and double the lem...

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This turned out great! To clarify the recipe, the 6 T sugar and 3 T cornstarch are in the crust; and the 1 c. sugar and 2 T cornstarch are in the filling. I also used 2/3 c. Meyer lemon juice in...

Yum! I didn't have quite enough lemon, so I used lime as well. They tasted great! I brought them to work and everybody liked them. I also used vegan butter in the crust, and it worked perfectly ...

This turned out really well for me! I needed a gluten and dairy free dessert so I substituted coconut/red Palm oil shortening for the butter. I would double the filling next time as I used a 9"r...

This was disgusting. I made it to take to a Christmas party and threw the entire thing out. It was sickeningly sweet and flavorless. It probably needed about half of the sugar and double the lem...

Yummy!! They were so good. I do not have to eat gluten free. I just made this because I had some almond flour that I did not know what to do with. I will never make my lemon squares any other wa...

So good - can't tell they are gluten free!

Increased liquid lemon by adding 1 egg, 1/2 cup sugar, I tsp cornstarch and increased lemon juice to 1/2 cup to the filling ingredients. Added 3 minutes to cook and it was awesome. Very easy to ...

A great little recipe and easy to play around with by adding things to the crust either chocolate or some other goodies, added some lemon zest to punch up the lemon flavor.

Revamped this to be lower carb by substituting Swerve for the sugar and reduced to 5 T for the crust and just under a cup for the filling, also increased lemon juice to 2/3 cup. My baking time ...