What can I say about lemon? Pretty simple…. I love it! Lemon cake, lemon cookies, lemon pie. I absolutely love all things lemon. My Mom used to make the best lemon pie, and whenever I would come home for a visit, she would always make one for me to take back. Now, I create my own recipes using lemon, and a few of them are gluten-free. I have a couple of friends who can’t consume gluten, and I always try my best to accommodate.
Lemons are very versatile and have been used throughout history not only for culinary purposes. They are also thought of as having medicinal benefits, treating such ailments as bee stings, aiding in poor digestion, and as a way of purifying the liver. We can also use the oil of lemons for perfume, makeup, and polish for furniture. I prefer to use lemons in recipes and leave the oil extraction to the professionals.
Tangy Gluten-Free Lemon Squares
- 3 cups gluten-free Bisquick
- 1 cup powdered sugar
- ½ tsp salt
- 1 cup chilled unsalted butter
- 10 eggs
- 4 cups white sugar
- 2 cups lemon juice
- ½ cup gluten-free Bisquick
- Powdered sugar for dusting the top of squares
- Grease the bottom and sides of a baking dish, and heat the oven to three hundred and fifty degrees.
- In a food processor, combine three cups of gluten-free Bisquick, one cup of powdered sugar, one-half teaspoon of salt, and one cup of chilled unsalted butter. Mix until crumbly. Press into the bottom of the greased baking dish and bake until golden (fifteen to twenty minutes).Remove from the oven and set aside.
- In a bowl, mix four cups of white sugar, two cups of lemon juice, and one-half cup of gluten-free Bisquick until combined(add the gluten-free Bisquick a little at a time, mixing with an electric hand mixer, so no lumps form). In a separate bowl, beat ten eggs until foamy. Add the eggs into the lemon juice mixture and let stand for approximately fifteen minutes.
- Strain the mixture through a sieve and pour onto the hot crust. Bake thirty to forty minutes. Cool for at least two hours in the refrigerator until the mixture sets.
- Dust the top with icing sugar, cut into squares, and serve.
Luscious Lemon Gluten Free Squares
- 2 cups gluten-free Bisquick
- ½ cup white sugar
- 1 cup cubed, chilled butter
- 1 package cream cheese (room temperature)
- 2 cups white sugar
- ¼ cup gluten-free Bisquick
- ½ cup lemon juice
- 5 large eggs
- 1 tsp vanilla
- ⅓ cup powdered sugar
- Preheat oven to three hundred and fifty degrees.
- In a food processor, pulse two cups of gluten-free Bisquick, one-half cup of white sugar, and one cup of cubed chilled butter until crumbly (you can use a pastry blender). Place mixture into the bottom of a greased baking dish. Bake for ten to twelve minutes.
- In a mixing bowl, cream two cups of white sugar and cream cheese together. With an electric hand mixer, mix in one-quarter cup of gluten-free Bisquick, and one-half cup of lemon juice until smooth. Add one teaspoon of vanilla and five eggs, mixing in each, one at a time.
- Place the filling onto the top of the baked bottom layer and bake for an additional thirty minutes.Cool in the refrigerator for at least four hours before serving. Sprinkle with one-third cup of powdered sugar. Serve and enjoy! Store remainders in the refrigerator for up to one week.
Raspberry Lemon Gluten Free Squares
- 2 cups unsalted butter
- 4 cups gluten-free Bisquick
- ½ cup packed brown sugar
- ½ tsp salt
- 2 cups seedless raspberry jam
- 3 cups raspberries
- 2 packages cream cheese
- 1 cup white sugar
- 2 tbsp gluten-free Bisquick
- 2 large eggs
- 2 large egg yolks
- 4 tbsp lemon zest
- 4 tbsp lemon juice
- 1 tsp vanilla extract
- Preheat the oven to three hundred and fifty degrees, and grease a large baking dish.
- Mix two cups of unsalted butter, four cups of gluten-free Bisquick, one-half cup of packed brown sugar, and one-half tea spoon of salt. Press into the bottom of the greased baking dish, and bake for twenty minutes.
- Spread two cups of seedless raspberry jam over the top of the baked bottom layer. Add three cups of raspberries evenly over the top of the jam.
- With an electric hand mixer, beat two packages of cream cheese, one cup of white sugar, and two tablespoons of gluten-free Bisquick until smooth. Add two eggs, two egg yolks, four tablespoons of lemon juice, four tablespoons of lemon zest, and one teaspoon of vanilla until well combined.
- Bake for forty-five minutes. Chill in the refrigerator for four hours. Cut into squares, and store remainders in the refrigerator.
There are so many options nowadays with being gluten-free compared to twenty years ago. The numerous choices that are available make it much simpler to convert our standard recipes to alternative ones. Bisquick is one of those options and is very simple to use in most recipes. I hope if you are struggling to find good gluten-free recipes, you will give these a try. I’m sure you will love them.