Lemon Pie Squares – Gluten Free

Lemon Pie Squares are a light citrus dessert that make a great ending to any meal.  This easy dessert is a tasty treat that really hits the spot in the spring and summer weather.

The gluten free, shortbread like crust, with hints of coconut, provides a tasty base for the creamy lemon filling and fluffy meringue topping.

This luscious lemon dessert yields nine servings.

Enjoy the pop of citrus flavour, coconut, and light creamy texture in every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Lemon Pie Squares I put some gluten free soda crackers into a large Ziploc bag.

Then I used a rolling pin to crush the crackers into very fine crumbs.

Next I placed the cracker crumbs, some Crisco shortening, granulated sugar, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and coconut into a mixing bowl.

I used a pastry blender to mix everything together much like regular pie pastry.

Once the ingredients for the base were blended and oatmeal like I greased an 8″ x 8″ square baking pan.

I scraped the base ingredients, minus 2 tablespoons that I reserved for the topping, into the baking pan.

Then I pressed them down to make an even and firm base for the Lemon Pie Squares.

The next step was to prepare the lemon pie filling for the squares.  You could use a can of lemon pie filling but I chose to use a Shirriff Lemon Pie Filling mix and made a minor modification.

I placed 3 egg yolks (instead of 2 for extra meringue) and a bit of cold water into a microwave safe bowl.

Then I added in the pie filling mix.  After whisking the ingredients together I poured in some boiling water and whisked again.

Next I placed the filling into the microwave on Power Level 8 for 6 minutes; stirring every two minutes, or until thick and bubbly.

After removing the lemon filling from the microwave I allowed it to cool for about 5 minutes stirring once.

After 5 minutes I poured the lemon filling over the base in the baking pan.

I prepared the meringue topping following the instructions on the box of lemon pie filling.  After beating the three egg whites to soft peaks I gradually added in some granulated sugar.  I then continued beating with an electric hand mixer for two minutes.

Then I scraped the meringue on top of the lemon pie filling in the baking pan.

I carefully spread the meringue out evenly over the filling making sure to seal the edges.

Before putting the Lemon Pie Square into the oven I sprinkled 2 tablespoons of reserved base over top of the meringue.

yolks 

Then I placed the baking pan into a preheated oven for 15 – 18 minutes or until the meringue was golden brown.

Aftering removing the squares from the oven I allowed them to cool completely before serving.  

You can serve them slightly warm but the squares won’t hold their shape as well.

Grab a fork and dig in to these tasty, gluten free Lemon Pie Squares and savour every bite of refreshing citrus flavour!

Lemon Pie Squares are a light citrus dessert that make a great ending to any meal.  This easy dessert is a tasty treat that really hits the spot in the spring and summer weather.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Delicious Dessert Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Lemon Pie Squares:

Base:

  • 1/2 cup rolled gluten free soda cracker crumbs (18 Schar crackers)
  • 1/4 cup Crisco shortening
  • 1/4 cup granulated sugar
  • 1/2 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/2 cup coconut
    Center:
  • 1 pouch Shirriff Lemon Pie Filling
  • 1/3 cup cold water
  • 3 large egg yolks
  • 2 cups boiling water
    Meringue Topping:
  • 3 large egg whites
  • 1/4 cup granulated sugar

How to Make Lemon Pie Squares:

  1. Preheat oven to 375F and grease 8″ x 8″ square baking pan.
  2. Place soda crackers in a Ziploc bag and roll out into fine crumbs.
  3. In a mixing bowl combine the soda cracker crumbs, Crisco shortening, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and coconut. Mix as for a pie shell.
  4. Reserve 2 tablespoons of the base and press the remainder into the prepared 8″ x 8″ baking pan to form a firm base.
  5. Prepare the lemon pie filling altering recipe on box to 3 eggs.
  6. Pour the hot pie filling over top of the base.
  7. Beat the egg whites, with an electric hand mixer until soft peaks form. Gradually add in the granulated sugar and continue beating for 2 minutes until stiff peaks form.
  8. Spread the meringue topping evenly over the hot lemon pie filling being sure to seal the edges.
  9. Sprinkle the reserved 2 tablespoons of the base mixture over top of the meringue.
  10. Bake in the preheated 375F oven for 15 – 18 minutes or until the meringue topping is golden brown.
  11. Remove from oven and allow to cool completely before serving. You can serve it slightly warm but it will not hold its shape as well.
  12. Once cooled slice into squares.
  13. Serve and enjoy!

Lemon Pie Squares are a light citrus dessert that make a great ending to any meal.  This easy dessert is a tasty treat that really hits the spot in the spring and summer weather.

Yield: 9

Lemon Pie Squares

Lemon Pie Squares are a light citrus dessert that make a great ending to any meal.  This easy dessert is a tasty treat that really hits the spot in the spring and summer weather.

Lemon Pie Squares are a light citrus dessert that make a great ending to any meal.  This easy dessert is a tasty treat that really hits the spot in the spring and summer weather.

Prep Time 12 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 27 minutes

Ingredients

  • Base:
  • 1/2 cup rolled gluten free soda cracker crumbs (18 Schar crackers)
  • 1/4 cup Crisco shortening
  • 1/4 cup granulated sugar
  • 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/2 cup coconut
  • Center:
  • 1 pouch Shirriff Lemon Pie Filling
  • 1/3 cup cold water
  • 3 large egg yolks
  • 2 cups boiling water
  • Meringue Topping:
  • 3 large egg whites
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 375F and grease 8" x 8" square baking pan.
  2. Place soda crackers in a Ziploc bag and roll out into fine crumbs.
  3. In a mixing bowl combine the soda cracker crumbs, Crisco shortening, Bob's Red Mill 1 to 1 Gluten Free Baking Flour and coconut. Mix as for a pie shell.
  4. Reserve 2 tablespoons of the base and press the remainder into the prepared 8" x 8" baking pan to form a firm base.
  5. Prepare the lemon pie filling altering recipe on box to 3 eggs.
  6. Pour the hot pie filling over top of the base.
  7. Beat the egg whites, with an electric hand mixer until soft peaks form. Gradually add in the granulated sugar and continue beating for 2 minutes until stiff peaks form.
  8. Spread the meringue topping evenly over the hot lemon pie filling being sure to seal the edges.
  9. Sprinkle the reserved 2 tablespoons of the base mixture over top of the meringue.
  10. Bake in the preheated 375F oven for 15 - 18 minutes or until the meringue topping is golden brown.
  11. Remove from oven and allow to cool completely before serving. You can serve it slightly warm but it will not hold its shape as well.
  12. Once cooled slice into squares.
  13. Serve and enjoy!

Notes

*This recipe was tested in a 1200 watt microwave.

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