- BAKED -
HONEY LEMON SQUARES
October 29th, 2020
Lemon squares are the dessert that I associate the most closely with an English tea party. I cannot say I understand why because I have never seen them served at an English tea or at my childhood tea parties. But one thing I know is that they go well with tea particularly Earl Grey.
However, these HONEY-LEMON SQUARES are marvelous with chamomile tea. I mean really. I am thinking of trying and adaptation of this recipe where I steep chamomile in the lemon filling so that these are chamomile honey lemon squares!!! It sounds mouth wateringly delightful to me. What about you? in this recipe
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gluten-free honey lemon square recipe
#honeylemon #lemonsquares #lemonbars #gluten-free
method
shortbread layer
110 grams flour mix #3 (40%/44 grams brown rice flour, 40%/44 grams sweet rice flour, 20%/22 grams arrowroot starch/flour) 55 grams arrowroot starch/flour 2 millilitres/1/3 tsp baking powder 75 grams shortening 55 grams granulated sugar 2 each egg yolks, room temperature 2.5 grams/1/2 tsp pure vanilla extract lemon curd layer 4 large eggs 150 grams liquid honey 150 grams granulated sugar 150 grams lemon juice, fresh 75 grams flour mix #3 (page xx) garnish confectioners’ sugar as needed ingredients
1. To make the shortbread layer: Preheat the oven to 177°C (350°F). Line a 20 centimetre (eight inch) square cake pan with enough parchment paper to cover the bottom and sides of the pan.
2. Sift dry ingredients together. 3. In a separate bowl, cream the shortening and sugar. Stir in the egg yolks and vanilla. Mix in the dry ingredients. With damp hands, press the dough evenly to fill the bottom of the pan. Chill the crust in the freezer for 15 minutes. Bake for 15 to 18 minutes. 4. Meanwhile, make the lemon layer: In a med-ium bowl, mix together the flour, granulate sugar and lemon juice until smooth. Add the remaining ingredients and whisk until homogenous. Remove the pan from the oven. Pour the lemon mixture over the hot crust. Reduce the oven temperature to 160°C (325°F) and bake until filling is set and edges are slightly golden brown, about 30 minutes. 5. Let cool completely on a wire rack. Grip the paper, lift out the dessert, and set on a cutting board. With a sieve, dust with confectioners; sugar. Cut into squares. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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