{Gluten-Free} Birthday Lemon Squares

We had discussed bringing lemon squares to class for his birthday treats. Despite the fact that his teacher warned me, "You know, kids don't really bring birthday treats at this age anymore." Well, mine wants them, so we're making them.

We had this conversation last night...and I ended up making 2 pans of lemon squares.

R: Mom, can you make 30 lemon squares instead of 25?

C: Sure.

J: You do know that she's just going to cut them smaller, right?!?

C: Hey!

J: You are, aren't you? I know how your mind works.

C: Well...

R: Mom!!

Because I was making enough for 30 generously-sized lemon squares, I had extras. And I did serve them for (part of) breakfast. At least we had something into which birthday candles could go before we all ran out the door for work and school. Happy 14th birthday, R!!!

Crust Ingredients makes 2 pans of lemon squares

4 C gluten-free flour
1 C organic powdered sugar
1-1/2 C butter (3 sticks)
2 to 3 T cold water
2 to 3 T limoncello (or more water if you don't want to use alcohol)
zest from 2 organic Meyer lemons

Topping Ingredients

8 eggs
2-1/2 C organic granulated sugar
1/2 C gluten-free flour
1 t baking powder
zest from 2 to 3 organic Meyer lemons
1 C freshly squeezed lemon juice
organic powdered sugar for serving

Procedure
Preheat oven to 350 degrees F. Place gluten-free flour and powdered sugar into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs.

Alternate between water and limoncello (if using) until the mixture forms a ball. Press the dough into two baking dishes. Divide the lemon zest between the two pans and press the zest into the crust.

Bake for 20 minutes until golden brown. In the meantime, make the topping.

To make the lemon layer, beat together the eggs, sugar, gluten-free flour, baking powder, lemon zest, and lemon juice in a bowl till smooth and combined. Pour lemon mixture over the cooked base. Bake for another 25 minutes. Leave to cool. Before serving, sprinkle with powdered sugar. Slice into squares.

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