Gluten free and 99% sugar free.
Zingy, zesty, addictive. These double layered lemon slices look super sophisticated but are really so very easy.
You will need
125g cold butter
3 tablespoons (60ml) lemon juice
zest of 1 lemon
Preheat oven to 160oC. Line a 20cm x 20cm baking tray with baking paper.
Place contents of packet into a mixing bowl. Rub the butter into the dry ingredients until the mixture looks like bread crumbs.
Press half the mix into your baking tray and bake for 20 minutes or until golden brown.
Meanwhile, add the eggs, lemon juice and zest to the remaining crumbs and mix well.
Pour over the cooled shortbread base and return to the oven for 10 minutes or until firm.
Allow to cool completely before slicing into 20 pieces.
Gluten & grain free flour blend (almond meal, lupin flour, coconut flour, tapioca flour), non GMO erythritol, monk fruit extract.