Select Page

I really love these Gluten-Free Lemon Squares. They are the perfect dessert.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields8 Servings
Prep Time5 minsCook Time2 minsTotal Time7 mins
Ingredients
For the base:
 12 medjool dates, pitted
 1 cup almonds
 2 tbsp coconut oil
 salt
For the filling:
 ½ cup cornstarch
 ¾ cup cane sugar
 ½ tsp turmeric
 salt
 800 ml (2 cans) full-fat coconut milk
 juice of 3 lemons
 zest of 2 lemons
 300 g soft tofu, drained
Instructions
1

Place the dates, almonds, coconut oil and salt in a food processor. Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it.

2

Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper. Put in the fridge to firm up.

3

In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt. Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender. Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.

4

Pour into crust and let cool in the refrigerator for at least 4 hours. Serve topped with fresh seasonal fruit.

Ingredients

Ingredients
For the base:
 12 medjool dates, pitted
 1 cup almonds
 2 tbsp coconut oil
 salt
For the filling:
 ½ cup cornstarch
 ¾ cup cane sugar
 ½ tsp turmeric
 salt
 800 ml (2 cans) full-fat coconut milk
 juice of 3 lemons
 zest of 2 lemons
 300 g soft tofu, drained

Directions

Instructions
1

Place the dates, almonds, coconut oil and salt in a food processor. Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it.

2

Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper. Put in the fridge to firm up.

3

In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt. Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender. Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.

4

Pour into crust and let cool in the refrigerator for at least 4 hours. Serve topped with fresh seasonal fruit.

🍋 Zesty Zingy Gluten-Free Lemon Squares