Lemon-Lime Squares
- 1/4 cup granulated sugar
- 1 cup Basic Gluten-Free Flour Mix (page 19)
- 1/2 teaspoon xanthan gum
- 5 tablespoons dairy-free, soy-free vegetable shortening, chilled
- 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 3/4 cup granulated sugar
- Juice of 1 large juicy lemon and 1 large juicy lime (you should have 1/2 cup freshly squeezed juice, so if your citrus is dry, it may take more than 2 fruits)
- Zest from 1 lime
- Zest from 1 lemon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon double-acting baking powder
- 1/8 teaspoon salt
- 3 tablespoons Basic Gluten-Free Flour Mix (page 19)
- Confectioners sugar, for dusting
- Preheat the oven to 350F.
- Grease an 8 by 8-inch baking pan.
- To make the crust, combine the granulated sugar, flour mix, and xanthan gum in the bowl of a stand mixer fitted with the paddle attachment.
- Add the shortening and mix on medium speed until crumbly (with bits no bigger than peas).
- Press the crust into the pan with your fingertips.
- Flatten with the palm of your hand.
- Bake for 15 minutes.
- Meanwhile, to make the lemon-lime layer, whisk the egg replacer until foamy.
- Add the granulated sugar, lemon juice and lime juice, lemon and lime zests, vanilla, baking powder, salt, and flour mix.
- Mix well.
- Pour over the crust and bake for 25 minutes, or until set.
- Cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate overnight.
- Cut into 16 pieces, transfer to a serving plate (I find a long, thin frosting spatula works best for this), and sift the tops with confectioners sugar.
- Keep stored in the fridge.
- If the confectioners sugar sinks into the squares before they get eaten, just sift some more on top to refresh them!
- Double yum!
granulated sugar, flour, xanthan gum, vegetable shortening, egg replacer mixed, sugar, lemon, lime, lemon, vanilla, doubleacting baking powder, salt, flour, confectioners sugar
Taken from www.epicurious.com/recipes/food/views/lemon-lime-squares-379166 (may not work)