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Gluten free lemon squares
Nb persons: 0
Yield: 36 squares
Preparation time:
Total time:
Source:
Base | |
1/4 cup | brown rice flour |
3/4 cup | corn starch |
3 tbsp | tapioca starch |
1 tsp. | xanthan gum |
1/4 cup | brown sugar |
Pinch | salt |
1/3 | vegetable oil |
1 | egg |
Topping | |
4 | eggs |
1 1/2 cups | sugar |
2 tbsp. | grated lemon zest |
1/2 cup | lemon juice |
1/4 cup | corn starch |
1 tsp. | baking powder |
1. Base: in food processor pulse brown rice flour, cornstarch, tapioca starch, xanthan gum, brown sugar and salt to combine. In a small bowl whisk egg and oil. While on slowly pour wet mixture in processor until resembles coarse crumbs.
2. Press lightly into a square 9 inch baking pan, lightly greased and lined with parchment paper. Bake in preheated 350 oven for 12-15 min until set. Reduce oven temp to 325.
3. Topping: meanwhile in a bowl using a mixer beat all topping ingredients Neil well blended. Pour over hot base.
4. Bake for 35-40 min until golden and firm. Makes 36 squares. 86 cals 3G fat 15g carbs 1g protein
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