HONEY-LEMON SQUARES

- BAKED -

HONEY LEMON SQUARES

October 29th, 2020

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

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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?

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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.