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Lemon Dessert Squares - Gluten free

This is one of my family's favourite desserts .

Base - (can be used for any dessert calling for crumb base)
  • 1/2 cup butter
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup (Julie's German-pancake flour mix) found here
  • 1/4 cup white corn flour
  • 1/4 cup potato starch or tapioca starch (or combo of both)
  • 1/2 cup of almond flour or finely ground almonds
  1. melt butter
  2. blend dry ingredients together
  3. stir in melted butter
  4. press mixture into a 9x12 baking pan (using a sheet of parchment paper, or plastic wrap over mixture to press evenly in pan is helpful)
  5. bake for 15 minutes in a 350 degree oven.
  6. cool
  • 1 - 8 oz package of cream cheese
  • 1 cup icing sugar
  • 2 packages of lemon pudding and pie filling - or three if you want a higher square. 
  1. Whip 8 oz. package of cream cheese with 1 cup icing sugar until smooth and spread onto cooled base.
  2. Prepare 2 packages of lemon pie filling according to pkg instructions - I use slightly less water than called for (or make your own from-scratch lemon pie filling)
  3. Spread cooled lemon filling over cream layer
  • 1 1/2 cups whipping cream
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 3/4 cup toasted almonds
  1. Whip cream with sugar and vanilla until stiff
  2. Spread over lemon filling
  3. Sprinkle toasted almonds over the top
  • Chill in fridge for a few hours before serving.


  1. This sounds and looks delicious can't wait to try making it.

  2. I bet this perks up the tastebuds, yummy

  3. This looks fabulous. So thrilled that you are posting gluten free recipes.

  4. About right now, I would like a piece..You can roll down the hill or I'll walk up!!

  5. This looks amazing! Thanks for posting gluten free amazingness!

  6. Hi! Looks amazing! Just curious, I noticed over and over again, especially in this past year 2011, that you've been using white corn flour more and more. I remember in your blog about bread, you said you noticed the wonderful quality of bean flour. What quality comes out of the corn flour. I think it's great and would like to incorporate more of it in my baking if I knew what qualities it possessed. :-) Thank you!!!!

  7. Ruth, I still like and use the white bean flour - but as you know gf baking needs to be a combination of flours and they are all a little different.
    I like the lightness of the white corn flour - and that it doesn't have a strong flavour.

    It is high in nutritional value as well - here is a good site

    If you can't find white corn flour you can grind white cornmeal to a flour using a coffee grinder - or a four mill if you have one.

    Hope that helps ! thank you for your comment!

  8. I too love the gluten free desserts, and breads... I have a concern though... most pudding (instant and those you have to cook, including Dr. Oetker, Sheriff, Jell-O and bit chain store house brands) have a preservative called tartrazine... I swell up like a balloon... isn't there some other way to make the lemon filling??

    BTW: In keeping with the lemon theme... My mother used to make a lemon based summer salad dressing that was used to put on just lettuce... we loved the dressing so much and could drink what was left over (we were kids then)... I have looked for it all over... anyone know how to make that dressing??

    Oh also does anyone have a good recipe for Granatsplitter (chocolate mountain)... most of the recipes online seem to be a little bit butter creme heavy...

    love this blog... thank you

    1. Hi Elke, thank you for your comments ... instead of using a boxed mix for the lemon filling you can use your 'from scratch lemon pie filling' -- lots of recipes online such as this one
      ( )

      Your mom's lemon based salad dressing .. if you enjoyed drinking the left-overs as a child, I would guess it would be something very basic like maybe just lemon juice and lemon zest sweetened with honey .. maybe a little oil added?

      I'm sorry I am not familiar with Granatsplitter ... but it sounds very interesting!