A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Nana’s Lemon Squares

Lemon squares ready to eatMy dad’s mom, my Nana, made some incredibly delicious food. Honestly, most of her best foods were desserts. Her Chocolate Peanut Butter Balls rocked, and Angel Pie is a family tradition. These Lemon Squares were another of her beloved desserts. I don’t make them often, though, as my kids aren’t big fans of them. As with my Lemon Poppyseed Muffins, that means that I share them at work or church eat them all myself.

This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.

I wasn’t able to make this recipe work properly when we were dairy-free. However, there are better dairy-free margarines out there now than there were the last time I tried. If I were to try to make these dairy-free/gfcf, I’d definitely use something like the Earth Balance sticks – the Fleishmann’s Unsalted failed in earlier tests. As the filling contains 4 eggs, it can’t be made egg-free.Lemon square crust



  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1 1/3 cups brown rice flour or millet flour
  • 2/3 cup white rice flour or starch
  • 2 tsp xanthan gum
  • 1/2 tsp salt

Lemon square fillingLemon filling:

  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/3 cup white rice flour
  • 2/3 cup lemon juice
  • zest of 2 lemons (optional)


  • 2-3 TBS confectioner’s sugar for dusting (optional – this usually contains corn)

Preheat oven to 350 degrees F.

Lemon square crust bakedIn a stand mixer, cream the softened butter and sugar. Add 2 cups flour and xanthan gum, mixing until just combined. It will be more like pie crust, and rather crumbly. Press into the bottom of an ungreased glass 9×13″ pan.

Bake for 15 to 20 minutes, or until firm and golden brown on the top. Set aside to cool.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/3 cup flour. Whisk in the eggs and lemon juice (and zest, if using). Pour over the cooled, baked crust.

Bake for 20-25 minutes, until the filling has started to set into a pudding-like consistency. The bars will firm up more as they cool.

Lemon square lemonyAfter they have cooled for at least 10 minutes, dust the top with confectioner’s sugar. Slice after they have completely cooled. It’s hard to wait, but the lemon filling will ooze unless it has completely cooled. Keep lemon squares in the fridge or in a cool area of the house, as they won’t keep their shape as well if they are warm.


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