Gluten Free Lemon Mint Crisps Recipe (made with potatoes!!)

Lemon Mint Crisps Recipe

If you are looking for a wonderful and summery dessert with a twist, then try my Gluten Free Lemon Mint Crisps Recipe. These little bars pack just the right amount of sweet and sour to create a light dessert that has a lemon-y pop to it without being too sugary. My favorite part about this dessert is that it is so easy to make and yet looks like a dessert that you might see in a fancy pastry shop.

These crisps have a very rich look to them and the added berries make them scream summer! They are definitely a dessert, but because they are so light, they would also be a wonderful treat to serve at a Mother’s Day brunch, Baby Shower, and also perfect for an afternoon tea party!

Wondering what the secret ingredient is? As an Idaho girl (born and raised!) I am excited to tell you that it is Idahoan Mashed Potatoes! That’s right.. right out of the box, they replace the need for flour and they make this dessert amazing! (and definitely a conversation piece!)

Ingredients

1½ cups Idahoan® Original Mashed Potatoes (must be the ones in the box – not in the pouch)
¼ cup sugar
¼ cup loosely packed fresh mint leaves
¾ cup butter, softened
2½ cups confectioners’ sugar, divided
3 eggs
2¼ cups heavy whipping cream, divided
2 Tbsp lemon juice
2 tsp grated lemon peel
1 jar (10 ounces) lemon curd*
1 qt fresh strawberries, sliced
2 cups blueberries

*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label. Also, if you are wondering where to locate it in the store, I found it by the jelly/jam and I used the Dickinson’s brand.

Instructions

*note, the first 5 steps from this recipe were taken from this Lemon Mint Pound Cake from the Idaho Potato website here. I created additional steps to turn this yummy cake into these Gluten Free Lemon Mint Crisps.

Place sugar and mint in a small food processor; cover and process until blended. Set aside.
Preheat oven to 325°F.
In a large bowl, cream butter and 1-3/4 cups confectioners’ sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with ¼ cup cream. Stir in lemon juice and peel.
Pour into a greased 9˝ x 13˝ baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat remaining cream until it begins to thicken. Add ½ cup confectioners’ sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
Cut cake into 3×3 squares. You’ll end up with 12 squares. Remove from pan with a spatula. Place on clean surface, or parchment paper and cut each square into a triangle (yielding 24 triangles).Spread cream mixture on top of each triangle and top with sliced strawberry, blueberries and mint leaf.