Lemon Custard Squares

A silky lemon custard on a shortbread base.

As spring blooms and Easter approaches, my mind drifts to delightful desserts that capture the essence of the season. Lemon-infused treats hold a special place in my heart, particularly as the days grow warmer and the sun lingers a bit longer.

This recipe came to me when I was thinking of a spring, Easter dessert. Im game for a good lemon dessert anytime but especially when the days become a little warmer and the sun sets a little later.

I wanted to create a dessert that resembles a lemon tart but doesn't require a complicated processes or a lot of time.

Enter these Lemon Custard Squares—a harmonious blend of sweetness and tanginess, nestled atop a luscious nut-free shortbread crust. The interplay of sweet and tart, courtesy of the lemons, makes it easy to come back for more.

We all know by now that all my recipes are 100% gluten-free but these Lemon Custard Squares are also free from

• grains

• dairy

• soy

• legumes

• refined sugars

• artificial flavours and additives

I would suggest running to the store, getting your hands on some lemons and making these bars as soon as possible!

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lemon custard squares

16 squares

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INGREDIENTS

Crust:

• 1 1/2 cup cassava flour

• ½ cup coconut oil, melted

• ¼ cup maple syrup

• ½ teaspoon vanilla extract

• zest of 1 lemon

• Salt

Filling:

• 4 eggs, room temperature

• 1/2 cup coconut oil

• ⅓ cup honey

• ½ cup lemon juice (roughly 3 - 4 lemons), room

• zest of 1 lemon

• powdered monk fruit or icing sugar (to serve)

INSTRUCTIONS

1. Preheat your oven to 165C / 325F. Line an 8x8" baking pan with parchment paper, leaving overhang on all sides.

2. Add all of the crust ingredients into a bowl or a food processor and combine until everything is incorporated and a dough is formed.

3. Press the dough into the baking pan evenly. Bake the crust for 12 - 18 minutes or until golden brown. Once the crust is baked, take out of the oven.

4. While you are waiting for the crust to bake, start making the filling.

5. Add the coconut oil and honey to a small sauce pan and heat oven low heat. Leave on the heat just until the coconut oil is melted. Once it is melted set aside to slightly cool. You dont want to add this mixture if it is super hot as it will cook the eggs.

6. In a bowl of a stand mixer or with electric beaters, whip the eggs for 4 minutes.

7. After the 4 minutes and while the mixer is still on, slowly add your coconut oil and honey. Turn off the mixer, and fold in your lemon juice and zest by hand.

8. Pour filling over slightly cooled crust and gently tap pan on counter to pop any air bubbles on surface. Bake until lemon mixture is set but still jiggles slightly when gently shaken. This should take about 15 - 20 minutes. Let lemon bar cool, then chill until cold, at least 4 hours.

9. Using parchment paper overhang, lift lemon bar from pan and place on a cutting board. Cut into 16 squares. Dust lemon bars with powdered sugar just before serving.