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

Filling

• 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

Topping

• 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.

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