This recipe is found on page 93. I did not deviate from the provided recipe at all. I even used granulated sugar for this one. My reasons for using this sugar, which is absolutely terrible for you, is I had tried lemon squares over the holidays. I used the organic raw cane sugar, which is naturally brown in color. Well the lemon squares looked gross - like brown throw up. No one ate them. They tasted fine, but our eyes often keep us from eating things and it was a waste of time to even bake them. So, for this batch, I used the white processed sugar as the recipe called for and as you can tell from the picture they are beautiful! Since I don't like eating sugar, I only took a sample bite and it took pure strength and endurance to not continue eating. They were amazing. The lemon taste was perfect and the crust was superb. I made mine in a smaller 8x8 pan for thicker squares. I think next time I will make them in the 9x13 pan to get thinner lemon squares.
I would recommend to all of you reading this blog who are gluten free and want to get into baking, I HIGHLY recommend this cookbook. The title again is Gluten-Free Baking by Rebecca Reilly. I have not been disappointed yet by any recipe. Even the scones were not bad. My daughter dunked her scones in her hot chocolate and loved them. I really thought gluten-free baking would be difficult, but with great recipes, it is easy and the outcome is delicious. Happy Baking!
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