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Tangy Gluten-Free Lemon Squares

Tangy Gluten-Free Lemon Squares

I don’t remember where I got this recipe, but it’s definitely one of my favorites. That I could change it to be gluten-free makes it even better. These need to be stored in the refrigerator and will last for approximately one week, but don’t worry about taking up space, they won’t last that long.
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Prep Time 40 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients
  

Bottom Layer

  • 3 cups gluten-free Bisquick
  • 1 cup powdered sugar
  • ½ tsp salt
  • 1 cup chilled unsalted butter

Filling

  • 10 eggs
  • 4 cups white sugar
  • 2 cups lemon juice
  • ½ cup gluten-free Bisquick
  • Powdered sugar for dusting the top of squares

Instructions
 

  • 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.
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