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Yuzu Squares

Yuzu is particularly abundant in Japan in winter! These perfectly tart yuzu squares are a gluten-free, healthier alternative to your favorite lemon squares. 

Servings

4~6

Prep Time:

15~20 min.

Bake for:

35 min.

Good For:

Dessert

Introduction

Yuzu Squares

Lemon squares were one of my favorite desserts growing up! I loved the sweet and sour, crunch crust meets creamy citrus combination, but as I recreated the recipes, I DIDN’T love how much sugar the recipe called for. I made a healthier gluten-free option with a local twist, yuzu, which adds a bittersweet flavor to this dessert! Pairs perfectly with ginger tea.
Yuzu Square Meraki Japan

Ingredients

FILLING

  • Eggs, 4
  • Honey, 2/3 cup
  • Freshly squeezed yuzu, 1/3 cup (usually around 3-4 yuzu)
  • Coconut flour, 4 tbsp.

CRUST

  • Blanched almond flour, 1 & 1/4 cup
  • Coconut oil, 2 tbsp.
  • Arrowroot flour, 1/2 cup
  • Egg, 1
  • Salt, 1/2 tsp.
  • Water, 2 tbsp.
Preheat your oven to 170C. In the meantime mix crust ingredients.
Bake crust for 10 min.
While that’s baking, mix the filling ingredients and add some grated yuzu skin (I used 1/2 yuzu).
Pour over the crust and bake at 170C for 25 min.
Enjoy! I like to serve my squares chilled.

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