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Lemon Squares – Grain-free & dairy-free

I have been experimenting with baked goods, and outside of the actual GAPS cookbook there are not a lot of recipes that are “legal” for our food plan. I’ve tried muffins and they are a little on the dry side, and don’t feel like a treat, although they are great snacks. I won’t even go in to the whole bread debacle (I have given up bread, it’s not gonna happen). Lemon squares were one of my favorite things growing up, and I hoped that without the need for baking soda I could tweak my recipe to be legal. After several attempts.. Mission accomplished.

Lemon Squares

CRUST
2 cups blanched almond flour*
1/2 teaspoon sea salt
2 tablespoon ghee OR virgin, cold-pressed, unrefined coconut oil (melted)**
1 tablespoon vanilla extract (gluten-free, organic)
1 pastured egg

TOPPING
1/4 cup virgin, cold-pressed, unrefined coconut oil (or pastured butter if tolerated)
1/4 cup raw honey
3 large eggs
1/2 cup freshly squeezed lemon juice (I like to use Meyer lemons) Usually about 3-4 lemons.

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Grease a 9×13″ baking dish with ghee or coconut oil.
  3. To make the crust, combine almond flour and salt in a Food processor and pulse briefly. Add ghee, egg and vanilla extract and pulse until mixture forms a ball. Press the dough into prepared baking dish. The crust will be only on the bottom, it will not extend up the sides.
  4. Bake for 15-17 minutes, until lightly golden.
  5. While crust bakes, make the topping. In a blender combine the coconut oil (or butter), honey, eggs and lemon juice. Blend on high until smooth. Remove crust from oven and pour topping over hot crust.
  6. Bake for 15-20 minutes until the topping is golden.
  7. Cool in baking dish for 30 minutes, then refrigerate for 2 hours to set.
  8. Cut into bars and serve.

OPTIONAL
I have added a raspberry puree to these for a slightly more tart version and it was delicious. It’s a great option when raspberries are in season.

RASPBERRY PUREE

1 package of raspberries
2 tablespoons raw honey
1/2 teaspoon vanilla extract

  1. Puree raspberries in a blender until smooth.
  2. Pour through a medium-fine strainer to remove the seeds.
  3. Discard the seeds and place the raspberries into a saucepan over medium heat.
  4. Add honey and vanilla extract. Stir and raise heat to medium-high to bring mixture to a rolling boil stirring frequently for 3-5 minutes. Be careful not to burn the honey.
  5. Remove pan from heat and place in refrigerator for 10 minutes.
  6. After you have poured the lemon topping into hot crust, pour raspberry puree into the lemon mixture. It should keep mostly separate so drizzle all over. Continue steps above for baking.

*Honeyville has the best almond flour. Bob’s Red Mill is too coarse and leaves a grainy texture in baked goods. Honeyville is less expensive too, so order it online and store it in your fridge.
**Coconut Oil is solid at room temperature most of the time. My grandma brought back a jar from Arizona and it had completely melted. It has not solidified again, and I am using it for baking as it is so easy to pour into measuring cups and incorporate. It is the Spectrum brand, so I am not sure if it is always liquid or if this was just a fluke.

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