This is an adaptation of Chelsea Sugar’s Lemon Slice recipe. I have amended it to make it Gluten Free and you can further amend it to make it work for you.
INGREDIENTS
130 grams coconut oil
1 cup gluten free flour (I used Edmonds Gluten Free Flour)
1/2 cup icing sugar
1 cup caster sugar
1/2 cup lemon juice
1 Tbsp grated lemon rind
2 Tbsp custard powder
1/2 tsp baking powder
3 eggs
DIRECTIONS
Preheat your oven to 180 degrees Celsius. Line a 20x30cm tray with baking paper.
In a food processor, add your coconut oil, gluten free flour and icing sugar. Process until it forms a dough. Tip out into the tray and press out to the edges.
This part was a little difficult because the “dough” was a little sticky. So to fix that, I put baking paper OVER the dough and used a small rolling pin to roll it out flat. Remove the top baking paper afterwards, and voila! I’ve included an extra photo of this step.
Bake this base in the oven for 15 minutes, until slightly golden.
Next, add the caster sugar, lemon juice, lemon rind, custard powder, baking powder and eggs to your food processor and process until combined.
Carefully pour over your hot base and cook in the oven for a further 25 minutes.
Remove and let cool. Cut up into slices, and if you wish, sprinkle icing sugar over the top.
