INGREDIENTS
SHORTBREAD:
1.5 sticks butter (room temperature)
1/3 cup + 1 Tbsp sugar
3/4 cups gluten free all purpose flour
3/4 cups almond meal (or you can use more GF flour)
1 tsp xanthan gum (omit if your flour has any gums added)
½ tsp gluten free baking powder
TOPPING:
1½ cups sugar
½ cup fresh lemon juice
4 large eggs, beaten
¼ cup all purpose gluten free flour, or cornstarch
gluten free powdered sugar to dust
Preheat oven to 350 degrees.
Cream the butter and sugar in a mixer.
In separate bowl add flour, xanthan gum, baking powder and mix well.
Add flour mix to butter/sugar and mix well until combined.
Press your dough into the lined baking pan and spread out evenly.
Bake at 350 for 20 mins or until lightly brown.
While base is cooking make the filling, mix all the topping ingredients except the powdered sugar. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
Cool for several hours or overnight. Dust with powdered sugar and cut into squares.
