GLUTEN-FREE LEMON RASPBERRY CHEESECAKE SQUARES
A luscious treat with just the right blend of lemon and raspberry.
Provided by iloveonions
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 11h50m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast walnuts in the preheated oven until fragrant, about 5 minutes.
- Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
- Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
- Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
- Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
- Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.
Nutrition Facts : Calories 188 calories, Carbohydrate 16.8 g, Cholesterol 43.7 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 227.4 mg, Sugar 10.6 g
BISQUICK® GLUTEN-FREE LEMON SQUARES
A buttery, crumbly Bisquick® Gluten Free mix shortbread base is topped with a luscious, tangy-sweet lemon filling in this light and refreshing dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
- In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
- Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST
These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 2h56m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan.
- To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
- Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.
- Bake the crust until it's light golden brown, about 8 to 10 minutes.
- While the crust is baking, whisk together the filling ingredients.
- Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.
- Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 22.5 g, Cholesterol 34.7 mg, Fat 12.4 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 88.2 mg, Sugar 17.3 g
GLUTEN-FREE LEMON SQUARES
Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan.
- For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
- For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
- Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g
BEST EVER LEMON SQUARES (GLUTEN-FREE)
A traditional but tangy lemon bar. These were truly raved about by my full gluten-eating relatives.
Provided by Gluten Free Jeannie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is golden brown, about 15 minutes.
- Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.
- Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 29.8 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 86.5 mg, Sugar 19.6 g
GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST
Steps:
- 1) Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan. 2) To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly. 3) Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan. 4) Bake the crust until it's light golden brown, about 8 to 10 minutes. 5) While the crust is baking, whisk together the filling ingredients. 6) Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set. 7) Remove the squares from the oven, and allow them to cool in the pan before cutting into 2" pieces. Cover the squares, and refrigerate until ready to serve.
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