Lemon Berry Squares with Strawberry Drizzle
1 Cup gluten free flour (Pamela’s Artisan OR Pamela’s Pancake Baking flour works great)
½ C unsalted butter room temp, (not melted or too soft)
2 Tbl. Sugar
Using a pastry blender, mix thoroughly.
Press into a 9×13 pan. If dough gets sticky while pressing into pan flour your fingers, it will help.
Bake @ 350 for 15 minutes until light brown. Pictured below baked.
5 Tbl. flour
½ tsp. Baking powder
3 Tbl. lemon juice ( fresh is best)
1/2 tsp lemon extract
1 Cup sugar
Mix flour, sugar, & baking powder together, and set aside.
Beat eggs, lemon juice, and lemon extract. Whisk wet ingredients with dry until smooth and well blended.
Pour filling onto crust.
Top filling with mixed berries. (We sliced the strawberries)
Bake @350 degrees for 25 minutes or until center feels firm, not jiggly. Let cool for 10-20 minutes before cutting.
Serve with or with out strawberry drizzle. Recipe for drizzle follows.
1 carton or 1 full cup washed, dried and cut organic strawberries
1/2 C organic cane sugar
1 Tbl. arrowroot, tapioca flour, or organic corn starch
Mash strawberries in a small pot. Heat pot on medium flame. Once berries are hot, whisk in sugar. The sauce will thin as it heats and sugar melts. Remove from from heat. Now take 2 Tablespoons or more of the sauce in a small bowl and mix the arrowroot with the sauce until it’s well incorporated, no lumps. Add the arrowroot and strawberry mixture back into warm strawberry sauce. Heat for 2 minutes whisking continually until sauce becomes thick and to your desired consistency.
Let sauce cool. Drizzle over lemon berry bars.