Growing up, these were a common dessert, whether it be a potluck or a baby shower, my Mom made these often and I always enjoyed them. Somehow, I never made them myself, but when my oldest was 10, he became disgruntled with only having them when Minnie (my Mom) came to visit, asked her for the recipe and made them himself.
With our recent gluten free forays, I can tell you that shortbread lends itself well to being gluten free. While I havent made these gluten free, I can give fairly confident gluten free swap suggestions. For the 2 cups of flour in the base, I would swap for 1 1/2 cups rice flour and 1/2 cup tapioca starch and the 1/4 cup of flour in the filling for 2-3 tbsp tapioca starch.
This makes a big pan, but I dont feel you’ll have trouble eating them. You could freeze them if you really needed, or you were wanting to get baking for a holiday done ahead of time.
Shortbread Bottom Lemon Squares
- 2 cups flour all purpose, whole wheat or pastry flour
- 1/2 cup icing sugar
- 1 cup cold butter, grated
- 2 cups sugar
- 4 eggs
- 6 tbsp lemon juice
- 1/4 cup flour
- 1 tsp baking powder
- icing sugar
- Preheat the oven to 350F
- Mix flour and icing sugar together.
- Stir in grated butter and mix well. Press into a 9×13 ungreased pan.
- Bake for 15 minutes.
- While the bottom bakes, stir together all of the filing ingredients together in a bowl.
- When the bottom is done, pull it out of the oven and pour the filling overtop right away.
- Return to oven for 25 min.
- The filling will still be a little jiggly but it shouldnt be runny.
- Once its cooled for 15-20 minutes, sprinkle or dust with icing sugar to taste.