THIS is why I love HIVE. I love how much I *learn* from the ordinary, extraordinary people here. I've been inspired *countless times* to make things, learn things and do things based on what I've read, been recommended, or advised. If I'm not sure how to do something, I'll ask - and inenvitably recieve a reply. A post is often a *conversation* - not just a one sided piece of writing in the empty void of blogospheres, but with real people behind them keen to listen and respond. 

And so, when I drooled over @amy-goodrich 's [Gluten Free Lemon Squares](https://peakd.com/hive-180569/@amy-goodrich/gluten-free-lemon-squares), I also tagged @artemislives, as we'd been talking about lemons - not as common in Asia for them as limes, but here's both of them *in the same week* in Cambodia and Thailand recieving lemons respectively, as I take the last of the summer lemons from my tree.

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Within twenty four hours, I've assembled the ingredients and adapted her recipe to suit my own. You just can't overestimate how much I love any kind of lemon curd or slice! But it's all so *sugary* and I can't justify eating it. This one uses maple syrup, although I used honey. 

The other thing I adapted was the base. I'd run out of baking paper but I found some cupcake cups in the back of my cupboard, so used that instead. I have to say, Amy's base in *delicious*. I used roast rather than plain almonds, because it was all I had. It's a very sticky dough, so wetting your hands can help press it into the cups or tray without it sticking to your hands. The salt is a MUST. It adds a deliciousness to it that contrasts the sweet of the filling. 

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Now, with the filling I made an error - I didn't measure how much juice, rather, followed the 'juice of three lemons' instructions. This made it a little too liquid, so if you're making it, err on the side of caution as you can always add liquid if you need it later. I swapped out the honey for the maple syrup and, whilst I discussed using tapioca starch instead, ended up using the cornflour as I had it anyway. It was still not quite as thick in consistancy as Amy's, so I added a little more cornflour and a big handful of coconut flakes. 


![image.png](https://files.peakd.com/file/peakd-hive/riverflows/23vsQpxSKVe1CM8YNDd5hV48ynSVxmA3BcPmHxYgzAuBqzxvqHKKSnMmrfrGcerdqXTtH.png)


Needless to say, I had more filling than I needed, so that's gone in the freezer for another time. I have a hankering to make mock lemon tarts - the flavour is *right* there - tangy and sweet. You will notice in the photo below about how lazy I can be - I didn't grate the lemon zest as I realised it'd all just whizz around anyway, which it did. 

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If you fancy making this recipe, find it [here](https://peakd.com/hive-180569/@amy-goodrich/gluten-free-lemon-squares) and tell Amy what you think about it. She's a kick ass vegan cook and I vouch that this recipe is a good one! I've left her a little beneficiary on this post as a thankyou. 


![image.png](https://files.peakd.com/file/peakd-hive/riverflows/Ep1YQ9wjT2RtkLJq9RVxaBRCxA5WCgaYpzX9GxkjyiSzL8sVbijNao9AdG6BNKpUFGm.png)


![image.png](https://files.peakd.com/file/peakd-hive/riverflows/Eo4DXnnsG61cHBFUz9DuvXCPAJ6N7dH966fHxefVZaFZRtxTwc6ZkUSa3bU6aeEhEWH.png)


I think Jamie'll get a shock when he gets home to find I've done something that resembles baking. I do like to keep him on his toes. Now I must go for a long walk to walk off all that lemony filling I just licked from the blender jug....

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# `With Love,` 


![image.png](https://files.peakd.com/file/peakd-hive/riverflows/23t6xT1abr5kFMeEirKwZ2QqT6MK9U4SBpKCQZAjVEojgm7uSSGL9AJSuwtBsUmMAV5jv.png)


![image.png](https://files.peakd.com/file/peakd-hive/riverflows/EokbcbGr4B6LNQM7MAAP3yLDE1kCGtsR3wWDHy8JfrLFQ2diZ5wPrzLAQLkAMC4epR1.png)
[Plant Power Vegan Community](https://peakd.com/c/hive-180569/created)

https://files.peakd.com/file/peakd-hive/theherbalhive/EoEofKuBwDPUUUz9kdHAUJgtbsMPrxDx477aJFXUaQgbokJeeZ68fFZvimwY5xnKkDW.png
<sup>[The Herbal Hive Community](https://peakd.com/c/hive-141827/created)</sup>
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