Gluten free lemon slice

When life gives you lemons.

Make a margarita.

If it’s too early to drink, you could always bake this. I am no gardener but my little Cheergerm heart swelled like a helium balloon at the bumper crop of lemons my mini-citrus tree birthed this year. Each lemon is picked and used with tender loving care and the deep appreciation that using homegrown produce brings. This is a tangy, delicate and deeply delicious treat.

LEMON BARS, GLUTEN FREE

WHAT YOU NEED
For the biscuit base:
125g butter, room temperature
1/4 (40g) cup gf icing sugar mixture
150g gf plain flour
For the lemon topping:
3 eggs, 70g each
1 cup (220g) caster sugar
35g gf plain flour
Zest two lemons, at least 2 tbl, I like a lot of lemon
1/2 cup lemon juice

HOW YOU DO IT
Preheat the oven to 170C fan-forced or 180C conventional.
Grease a 20cm X 20cm non-stick baking pan and cover the base with baking paper, extending the paper over two opposite sides. (This helps in removing the slice once it has cooled.)
For the biscuit base: Beat the butter and icing sugar in a bowl with an electric beater or in your stand mixture, until smooth. Stir in the 150g of gluten free plain flour.
Press this mixture evenly over the base of the prepared pan and bake for approximately 15 minutes or until it has browned slightly. Remove from the oven.
For the lemon topping: Place the eggs, caster sugar, remaining flour, lemon zest and juice into a bowl and whisk until well combined.
Pour this mixture over the prepared base and bake a further 20 minutes or until it is just firm.
Remove from the oven, place on a wire rack and let the slice cool completely in the tin.
Slice into pieces (I cut it into 16 square pieces) and dust with extra icing sugar for decoration.
Not suitable for freezing.

A Cheergerm adaptation of a recipe from the ninemsn website. Link to original recipe follows after photos.

http://food.ninemsn.com.au/recipes/ilemon/8344026/tangy-lemon-squares

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34 thoughts on “Gluten free lemon slice

  1. Life gives me more limes than lemons because my lime tree is bigger. But I just happen to have a load of lemons to hand, and my mouth started watering at the sound of all that tart lemony deliciousness. I feel a slice coming on… Probably tomorrow.

  2. Lisa, what glorious lemons you have! I don’t think I’ve ever had the pleasure of picking a fresh lemon straight off the tree. They must be an order of magnitude beyond the grocery store lemon. I couldn’t help sniffing the screen…

    • I couldn’t believe it myself, they just kept growing! They smell and feel pretty darned nice LM. If only I cared as much about the rest of the garden, oh well, that’s the Yaks domain.

  3. Lisa, your photography is award-worthy. Love the shot with one of your boys in the background enjoying the yummy spoon. The joy of cooking is so evident in this post, from the harvesting of your home-grown lemons to the final product that makes everyone in your home happy. Beautiful. And, btw, I love anything lemon!

    • Thanks so much CM! I think if you use the same amount of regular plain flour, it will work. You can check out the original recipe. Yes, it’s small but doing well this year. (Now if only I can replicate whatever it is that I did correctly for next year!!)

  4. I do envy you the lemon tree, which I assume would not grow around here. Your lemons are picture perfect – and that slice looks to die for! Off I go to market tomorrow to find me some organic ones.

    • I am quite shocked that I have managed not to kill this poor tree but I could get used to all this ‘citrus excess’. (Ie roughly amounting to approximately 12 lemons…) Good luck finding some organic market ones Mel. Are you still coming this way at some point?

      • Oh yes but it will not be straight away…advance planning stages for a longish trip in a year or two. Something to deam about… 🙂

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