One of my favorite recipes that my grandmother makes are lemon squares. If you have never had a lemon square before, you are missing out my friend. They are fluffy, gooey, sweet, tart, and buttery. If fact, I love them so much I asked my grandmother to make them as part of the dessert bar at my wedding. Let me tell you, not a single square was left on the dessert bar at the end of the night. They were a big hit!
I’ve never known anyone to eat a lemon square and not like them. They are simply irresistible. Unfortunately, the traditional lemon squares are full of refined sugar and gluten, so I created my own gluten free and refined sugar free version. These sweet treats are so easy to make and are my go to when making a dessert to entertain my friends and family. You can enjoy them hot or cold, it doesn’t matter….I could literally eat them all in one sitting. I enjoy them best topped with coconut cream and raspberries!
- 1 1/2 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut flour
- 1/3 cup melted ghee
- 1/4 cup honey
- 4 eggs
- 1 cup maple sugar
- 9 tablespoons freshly squeezed lemon juice
- 1 tablespoon arrowroot starch
- 1/2 teaspoon baking powder
Preheat oven to 325 degrees F. For crust, mix all ingredients together – crust will be crumbly and dry. Spray an 8×8 inch baking dish with coconut oil nonstick cooking spray. Place mixed ingredients into the baking dish and press down so the crust spreads evenly. Bake for 12 minutes.
While the crust bakes, prepare the filling. Whisk eggs in a medium size mixing bowl then pour in the remaining ingredients and whisk again until there are no lumps. The filling will be runny. After crust has baked for 12 minutes, remove from oven and pour the filling on top. Bake for an additional 30-35 minutes until the middle is firm.
Lemon squares will stay fresh for longer if stored in a sealable bowl in the refrigerator. Will stay fresh for up to one week in the refrigerator and up to one month in the freezer.