I strongly believe in seasonal eating and winter is the season of citrus so more power to the lemon! As mentioned previously, my brother sent me a big box of juicy Meyer lemons from his tree down in Texas. I also believe in making my own treats; truly they are a lot healthier than store made sweets.  I have made lemon meringue pie, lemon shortcake cookies, lemon buttermilk tart and this weekend I made some lemon marmalade. Last night we enjoyed lemon squares, gluten free and very dainty with the special flavor of Meyer lemons.  Of course, you can use the regular lemons available in the store; will be a tad sharper/brighter in flavor but they will work great.  u

These cookies are very easy to throw together; I made a shortbread cookie style gf press and bake crust and the filling ingredients are whisked together in my mixer and poured into the partially baked crust.  So easy to make and I wanted something light and delicate after all the fancy holiday desserts.  You would never guess they are made without all purpose wheat flour.  Anyone will love them if they are a fan of lemon. Take these to your next gathering, they will be scarped up pretty fast, and you will be seen as a real baker. Best of all you are eating a safe treat that is relatively guilt free; no gluten, no preservatives, not that much sugar compared to a cake and homemade flavor. Score!

Meyer Lemon Squares

 Cookie Tart Crust

1 cup brown rice flour mixture (recipe below)

¼ cup sugar

1 tsp. xanthan gum

5 tbsp. cold butter cut up into 6 or 7 chunks

Directions for crust:

Mix the dry ingredients with a stand mixer, add the butter, blend with the paddle blade until the butter is small pebbles.  Press into an 8 inch square pan, be sure to first spray the pan with cooking spray and sprinkle with rice flour.  Bake 15 minutes in a 350 degree oven.  While it bakes make the filling.

Filling

3 large eggs, warm them close to room temperature

¾ cup granulated sugar

1/3 cup Meyer lemon juice

2 tbsp gf flour mix

2 tbsp finely grated Meyer lemon peel

Directions:

Heat oven to 350 degrees.

Beat eggs until fluffy, add the sugar slowly but steadily, mix, add rest of ingredients, Mix until smooth.

Pour into crust and bake at 350 degrees for 20-22 min; until set.

Cool completely and refrigerate if you want to serve them cold. They do not freeze well and only keep about 3 days, if any square are left that long!   I like to sift some powdered sugar on right before serving them. Use a sieve and about 2 tbsp. powdered sugar.  Luscious lemony goodness can be yours with minimal effort.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is from Annalise Roberts; Gluten – Free Baking Classics, a fantastic source for baking gluten free treats, full of recipes just like  your old wheaty friends but so so much safer!