Frosted-Lemon Dessert Squares

Step by step method and Ingredients

• Layer 1 – Crust

• Butter a 9-inch square baking pan, and blend the following ingredients for the crust. Preheat the oven to 350℉.

• 1 1/2 cups of Trina’s Pastry Flour Mix #2
  Gluten-Free, You Can Do It -by Trina Astor-Stewart.

• 1/8th teaspoon Xanthan Gum

• 1/4 cup granulated white sugar

• 1/2 cup butter

• 1 slightly beaten egg

• Blend the bottom layer of pastry crust and pat the dough into the bottom of the buttered 8×8 “Square” pyrex-style baking pan. Partially Bake the Crust for about 10 minutes. Remove from oven and set aside while preparing lemon filling.

• Layer 2: Lemon Filling

• Blend the following together in a bowl and whisk together.

• 2 eggs

• juice from 2 lemons

• zest of 1 lemon

• 1 cup sugar

• 1/2 teaspoon baking powder

• dash salt

• 4 tablespoons of Trina’s Pastry Flour Mix #2
  

• Pour lemon filling on top of the Crust Layer and Bake at 350℉ for about 15 minutes until the center is set and the top is a light brown color. Cool and then spread with Frosting as follows.

• LEMON FROSTING:

• 1 1/2 cup Icing sugar

• 2 tablespoons soft butter (or dairy-free substitute)

• 4 tablespoons lemon juice

• Whisk frosting ingredients together into a smooth icing. Spread on top of the lemon layer. Let set, and cut into squares. Keep refrigerated for up to a week.