Easy & Gluten Free
Fresh lemon juice
Gluten free flour blend
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Preheat oven to 350-degrees F.
Whisk together flour & powdered sugar. Melt butter and combine with flour mixture.
Press dough into a foil-lined and sprayed 8x8 pan and bake for 15 minutes.
While the shortbread crust is baking, make the lemon filling.
Pour the filling over the warm crust and bake for 25 minutes until the top is brown and the center is set.
Remove the lemon squares from the oven and allow to cool on a wire rack.
Step 6: Cut the cooled bars into squares and sprinkle with powdered sugar.
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