Gluten-Free Lemon Squares with an Almond Flour Crust

Name: Gluten-Free Lemon Squares with an Almond Flour Crust
Yield: 16 squares
Ingredients: 192 g Almond Flour; 74 g Granulated sugar; 21 g Cornstarch; 0.25 tsp Table salt; 85 g Butter; 2 each Eggs; 198 g Granulated sugar; 74 g Lemon juice; 14 g Cornstarch; 1 pinch Table salt; 46 g Mini diced ginger

A bright lemon layer on an almond-flour base.

2 hours 17 minutes16 squares

Ingredients

Ingredients for16 squares
Ingredient	Amount
Crust
Almond Flour	192 g
Granulated sugar	74 g
Cornstarch	21 g
Table salt	0.25 tsp
ButterCold.	85 g
Filling
EggsLarge.	2 each
Granulated sugar	198 g
Lemon juice	74 g
Cornstarch	14 g
Table salt	1 pinch
Mini diced gingerOptional.	46 g

Method

1
Grease a 20cm square pan and heat the oven to 175°C/350°F. Mix the crust dry ingredients, work in the butter and press into the pan.
2
Bake the base 8–10 minutes until lightly golden. Whisk the lemon filling ingredients together.
3
Pour filling onto the hot base and bake another 14–18 minutes, until set.
4
Cool completely in the pan before cutting into squares.