Light, lemony, creamy, tart, tangy, gooey deliciousness were some of the descriptions my family gave these gluten free pudding squares. They’re a perfect summer treat or dessert at the end of a meal. After my daughter tasted one she said she hoped her Dad would finish them off so she wasn’t tempted to sit down and eat the whole baking dish full.
On top of being gluten free, they can be made dairy free as well.
Also, please note that if you choose to use coconut sugar (as I ordinarily do) or Sucanat, they will not be be quite as yellowy as they are in the photograph above.
- BASE -
- GF flour mix - 1 cup
- xanthan gum or guar gum - 1/2 teaspoon
- sugar (coconut, Sucanat or organic cane sugar) - 1/4 cup
- butter or non-dairy margarine - 1/2 cup
- lemon zest - 2 teaspoons
- sea salt - 1/8 teaspoon
- FILLING -
- sugar (coconut, Sucanat or organic cane sugar) - 1 cup
- eggs - 3
- fresh lemon juice - 1/4 cup
- lemon zest - 1 teaspoon
- GF flour mix - 1/4 cup
- baking soda - 3/4 teaspoon
Preheat oven to 350 degrees Fahrenheit. Spray or grease an 8" or 9" square baking dish.
To Prepare the Base or Bottom:
Cream together butter/margarine, sugar, lemon zest and salt with a handheld or standing mixer. Add 1 cup GF flour mix and xanthan gum and whip together until creamy smooth.
Press evenly into the bottom of a prepared baking dish and bake for 15 - 20 minutes. Oven temperatures may vary so keep an eye on it. The edges should be slightly golden.
Remove and allow to cool slightly as you prepare the filling.
To Prepare the Filling:
Whip together the following ingredients: eggs, sugar, lemon juice, and lemon zest. Then add the GF flour mix and baking soda and whip again. The mixture should be fluffy and light.
Pour onto the top of the baked lemon base and bake for approximately 25 - 30 minutes. The edges will have a crispiness to them while the center should be jiggly.
Cool completely before cutting into squares. Sprinkle with confectioner's sugar or even a dab of whipped cream or ice cream (if you like), and serve immediately. Best if served that day, but may be stored in the fridge for a day or two and even reheated slightly. Yum! :)