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Lotsa Lemon Squares

by Donna Washburn, PHEc and Heather Butt, PHEc

Lotsa Lemon Squares



Makes 36 squares (1 per serving)

Temptingly tart, amazingly addictive — you’re going to want a second or third piece. You’ll be so glad this recipe is gluten-free.

And, you know it will be good as it's made by food experts Donna Washburn and Heather Butt, who created the brilliant book 250 Gluten-Free Favorites, which is where this delicious recipe comes from!


         Preheat oven to 350°F (180°C)

         9-inch (23 cm) square baking pan, lightly greased
and lined with parchment paper


14 cup            brown rice flour            50 mL

34 cup            cornstarch            175 mL

3 tbsp            tapioca starch            45 mL

1 tsp            xanthan gum            5 mL

14 cup            packed brown sugar            50 mL

Pinch            salt            Pinch

13 cup            vegetable oil            75 mL

1            egg            1


4            eggs            4

112 cups            white (granulated) sugar            375 mL

2 tbsp            grated lemon zest            25 mL

12 cup            freshly squeezed lemon juice            125 mL

14 cup            cornstarch            50 mL

1 tsp            GF baking powder            5 mL

  1. Base: In a food processor, pulse brown rice flour, cornstarch, tapioca starch, xanthan gum, brown sugar and salt to combine. In a small bowl, whisk together oil and egg. With the motor running, through the feed tube, add egg mixture in a slow, steady stream and process for 5 to 10 seconds or until mixture resembles coarse crumbs.
  2. Press evenly into bottom of prepared pan. Bake in preheated oven for 12 to 15 minutes or until set. Reduce oven temperature to 325°F (160°C).
  3. Topping: Meanwhile, in a bowl, using an electric mixer, beat eggs, sugar, lemon zest, lemon juice, cornstarch and baking powder until blended. Pour over the hot base.
  4. Bake for 35 to 40 minutes or until light golden and firm to the touch. Let cool completely in pan on a rack, then cut into squares.
  5. Store in an airtight container at room temperature for up to 3 days or individually wrapped in the freezer for up to 2 weeks.