This recipe came from my friend Joy Gray. She creates recipes for the United Sorghum Checkoff Program.
My lemon squares weren’t as good as I had hoped they would be because of several mistakes I made in the process.
The first mistake I made was not using the gluten-free flour mix designated. Joy used NuLife All-Purpose Sorghum Flour Mix. I didn’t have that, so I used Carol Fenster’s recipe for her sorghum flour blend. I didn’t realize that the NuLife mix has xanthan gum already mixed into it and I didn’t add any xanthan gum to my flour mix.
My second mistake was that I combined the sugar, flour and salt, then I realized I was supposed to cream the butter and sugar together first. I decided to use a pastry blender to mix the butter with the flour/sugar mixture. This may have worked ok if I had remembered the xanthan gum, but I’m not sure.
The biggest mistake I made was that I didn’t let the crust cool completely before adding the lemon filling mixture. When I poured the mixture onto the hot crust, the center section of the crust exploded into bits and mingled into the filling. The filling ended up having more of a cookie-like texture instead of being creamy like lemon pudding.
Without the xanthan gum, the crust was very crumbly and fell apart as I tried to remove the squares from the pan. So, although my lemon squares were edible, I was quite disappointed with them.
If you make this recipe, be sure to follow the directions carefully and don’t make the same mistakes I did!
- 1/4 pound unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 cup NuLife All-Purpose Sorghum Flour Mix
- Pinch kosher salt
- 3 eggs, room temperature
- 1/2 cup confectioner’s sugar
- 1/2 cup lemon juice
- Zest from 1 large lemon
- 1/2 cup NuLife All-Purpose Sorghum Flour Mix
- Pinch salt
Preheat oven to 350° F.
Crust: Cream butter and sugar together with paddle attachment in electric mixer. Add salt to sorghum flour mix and slowly add to butter until mixture resembles pea-sized crumbs.
Press into an 8 x 8 inch baking dish lined with parchment paper and bake for 15-20 minutes or until light brown. Cool on a wire rack for 15 minutes.
Filling: Wipe out mixing bowl and whisk eggs, sugar, lemon zest, lemon juice, sorghum flour mix and salt.
Gently pour over the crust and bake for 30 minutes until firm. Cool thoroughly.
Cut into squares and dust with confectioner’s sugar before serving.
Makes about 20 squares.
Recipe © Joy Gray, Amarillo, TX.
Lemon is not my favorite snack flavor, Maizy. Please make these with BACON filling next time!