Gluten Free Lemon Cranberry Squares Recipe - Ultra Yummy!
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Here is the recipe for these awesome Gluten Free Lemon Cranberry Squares as seen on the latest TST episode. They’re my favourite holiday treat I’ve made this year!
Ingredients:
Base
3 cup almond flour
3/4 cup sugar
2 Tbsp corn starch
1/2 tsp salt
9 Tbsp cold butter
Filling
1.5 cups sugar
Zest of 1 lemon
Juice from 1 lemon
1/4 cup additional lemon juice
1/2 tsp lemon extract
2 pinches salt
3 Tbs corn starch
3 eggs
2 cups frozen cranberries
Instructions
In a large bowl, stir dry crust ingredients: almond flour, sugar, corn starch, salt, butter
Cut butter into cubes and add to dry crust ingredients.
Use pastry cutter (or fingers!) to mix until evenly combined
Press mixture into a greased/lined 8x12 inch pan, making sure crust goes out to the corners and is an even thickness.
Bake at 350F until the edges start to turn golden brown (8-10 minutes)
While crust is cooking, in a large bowl, whisk together sugar, lemon zest, lemon juice, lemon extract, salt, corn starch and eggs
Slightly thaw cranberries and cut them in half
Once crust is beginning to brown, take it out of the oven and spread cranberries and lemon mixture on top of the hot crust.
Place back in the oven (still at 350F) until set. Approx. 20-30 minutes. Edges should be beginning to brown, and they should be beginning to firm up.
Allow to cool in the pan before cutting.
Can be stored in an airtight container in the fridge for 2-3 days. Freeze any extras…if they last that long…
I hope you enjoy these gluten free lemon cranberry squares as much as I do!
If you’re looking for some more baking ideas, check out this awesome book I found on Amazon - it’s full of a bunch of easy recipes that are sure to satisfy your sweet tooth!