Lemon Curd Squares – Gluten Free

Bake 30” and cool for 1 ½ hour in the fridge.

These squares have a smooth creamy texture with a tantalizing flavor that you get from the combination of tangy lemons and sugar.

Like in all of our gluten free shortbread, we have to add some sort of extra flavor. In this case, I added a dash of lime.

This recipe requires a bit of extra time, as the pastry needs to rest and to be baked blind. Also, the filling, once cooked, needs to set in the fridge for more than an hour.

Nevertheless, I assure you that all these efforts, as well as the calories, are worth it to be able to get that delicious and refined flavor .

For the shortbread crust

1/3 cup coconut flour

1/3 cup almond flour

1/3 cup tapioca flour

1/3 cup of sugar

1 teaspoon of lime zest

½ teaspoon of pysillum husk

½ cup of butter

1 pinch of salt.

For the lemon curd

3 eggs and 2 yolks

1/3 cup of tapioca starch or corn starch

1 teaspoon of lemon zest

¼ cup of lemon juice (about 3 lemons)

1 cup of sugar

½ confectioner sugar for decoration.

Let’s prep

1- Grease a 8 inch pan and cover with paper parchment reaching over the borders. Preheat the oven to 350F

2- Sieve all the dry ingredients.

3- Mix the sugar with the above preparation.

4- Cut the butter in cubes and keep it cool.

5- Add the lime zest to the above preparation.

6- Mix the butter with the help of a food processor until you get a paste. But if you don’t have one, just add the butter to the dry ingredients plus the lime zest and work it with the tips of your fingers to form “bread crumbs”. At this point, make sure that your butter doesn’t become warm. You should be able to form a soft ball. Add a bit of cold water if necessary

7- Let the paste rest in the fridge for 15 – 20 minutes.

8- Spread the paste in the pan with the help of a spoon, and rest another 15 minutes.

9- Bake blind the pastry for 10 minutes.

Check your baking. If it rises, cover it with paper parchment and a few ceramic weights. Bake for another 10 minutes.

10- Remove from the oven and let it cool.

To make a shortbread crust, remember to always keep the ingredients cold.

Lemon Curd Filling

1- Once you have all the ingredients, whisk the eggs, yolks, and sugar to a stiff point, almost to the ribbon (this will give the creamy texture)

2- Add the zest and the tapioca to the lemon juice.

3- With the help of a spatula or wooden spoon, gently combine the two preparations with smooth motions.

4- Once combined, slowly pour this preparation onto the crust and bake for 25 minutes.

Once out of the oven let it cool and then take it out of the baking pan and then rest in the fridge for 1 hour and a half. Afterwards, cut and decorate with confectioner sugar.