Lemon Poppyseed Squares (Gluten Free)

When a Soggy Bottom is a Good Thing

This dessert, one of my Sunday afternoon experiments, is hard to describe.  When I left a sample at a friend's office as a treat, she texted me with "This is delicious!" then later,  "It was fabulous! What was it?"

A confectionery concoction was my response.  

I'd been thinking about the idea of combining poppy seeds with traditional lemon bars for some time.  Poppyseeds and lemon go well together in muffins so why not in lemon squares? 

After doing some research, I decided to put the poppy seeds in a shortbread crust and to make a tart lemon-lime top.  I was all set to go, and opened the baking drawer to find that I was out of flour!  But I did have almond meal to substitute, so they became gluten free.  

Normally you don't want a soggy bottom, but the lemon-lime filling melded with the almond meal poppy seed base and created a thick, rich tangy bite. 

Made them again for the 4th of July, and they really sparkled.  

--Barbara

Lemon Lime Poppyseed Squares

Makes approximately 15  2-inch squares

1/2 cup poppy seeds
1/4 cup confectioner's sugar
2 generous cups almond meal (or all purpose flour)
2 sticks (1 cup) unsalted butter, cold, cut into pieces
1 t. salt, divided: 1/2 t. for crust, and 1/2 t. for filling
parchment paper
4 eggs
2 cups regular sugar
1/4 t. salt
grated zest from 2 lemons and  2 limes
1/2 cup lemon lime juice
1/4 cup cornstarch

Preheat the oven to 350 degrees.  Line a 7 x 11" x 3" pan with parchment paper.

In a medium size mixing bowl, combine the almond flour, poppy seeds, confectioner's sugar.  Cut in the cubes of butter until the size of peas.  (Use a pastry cutter, or your hands to do this.It will come together into a rough dough eventually.)

Press evenly and up the sides of the pan.

Blind bake the crust for 30 minutes or until browned.  Remove from oven and cool completely.

Zest the lemons and limes.

Squeeze them until you have 1/2 cup of juice.  Mix in the cornstarch until smooth and combined.

Whisk together the eggs and sugar until frothy.  Add the remaining 1/2 t. salt.  Then, the zest.  Add the juice cornstarch mixture, and mix together until well combined.

Pour on top of the cooled blind baked crust.

Bake for 30-35 minutes or until not jiggly.  If jiggly, put it back in for another 5 minutes.  The top might puff and brown a little but when it cools it will become smooth.

Let it cool completely.  The bottom of the pan should be completely cool  Don't be tempted to do it early.

Dust with confectioner's sugar.

Use the flaps of parchment paper to remove from pan and cut into squares.  Use a firm flat metal spatula.  They will be so gooey that they are impossible to cut cleanly.  Do the best you can.

Serve with a fork or spoon.

Store in the refrigerator, and cut off sections as desired.

---Barbara