2 c gluten free flour
1 c butter or coconut oil, softened
1/2 c powdered sugar
Mix the above ingredients press into a 9x13 inch pan.
Bake for 20 min at 350.
2 c evaporated cane juice crystals
4 tsp grated lemon peel
4 tbsp lemon juice
1 tsp baking powder
1/2 tsp salt 4 large eggs
Beat the above ingredients for about
3 min or until light and fluffy. Pour over
hot crust. Bake 25-30 min at 350. Cool completely on a wire rack, about
1 hour. Dust with powdered sugar.
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