Articles & Recipes

Lotsa Lemon Squares (gluten-free)

March 18, 2019

Temptingly tart, amazingly addictive — your Spring-time guests are going to want a second or third piece. You’ll be so glad this recipe is gluten-free so everyone can indulge.

Ingredients Makes 36 squares (1 per serving)

1⁄4 cup brown rice flour 50 mL
3⁄4 cup cornstarch 175 mL
3 tbsp tapioca starch 45 mL
1 tsp xanthan gum 5 mL
1⁄4 cup packed brown sugar 50 mL
Pinch salt Pinch
1⁄3 cup vegetable oil 75 mL
1 egg 1
4 eggs 4
11⁄2 cups white (granulated) sugar 375 mL
2 tbsp grated lemon zest 25 mL
1⁄2 cup freshly squeezed lemon juice 125 mL
1⁄4 cup cornstarch 50 mL
1 tsp GF baking powder 5 mL


  • Preheat oven to 350°F (180°C)
  • 9-inch (23 cm) square baking pan, lightly greased and lined with parchment paper
  1. Base: In a food processor, pulse brown rice flour, cornstarch, tapioca starch, xanthan gum, brown sugar and salt to combine. In a small bowl, whisk together oil and egg. With the motor running, through the feed tube, add egg mixture in a slow, steady stream and process for 5 to 10 seconds or until mixture resembles coarse crumbs.
  2. Press evenly into bottom of prepared pan. Bake in preheated oven for 12 to 15 minutes or until set. Reduce oven temperature to 325°F (160°C).
  3. Topping: Meanwhile, in a bowl, using an electric mixer, beat eggs, sugar, lemon zest, lemon juice, cornstarch and baking powder until blended. Pour over the hot base.
  4. Bake for 35 to 40 minutes or until light golden and firm to the touch. Let cool completely in pan on a rack, then cut into squares.
  5. Store in an airtight container at room temperature for up to 3 days or individually wrapped in the freezer for up to 2 weeks.
If your baking pan has a light-colored finish, bake the base for an extra 3 minutes and the topping for up to an extra 5 minutes.


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