These lactose-free and gluten-free lemon shortbread squares are perfect paired with an English Breakfast tea. What are you waiting for to make them?
INGREDIENTS
Shortbread base
- 175 g lactose-free butter
- 75 g sugar
- 250 g gluten-free flour for desserts
- 1/2 teaspoon gluten-free baking powder
Lemon filling
- 300 g sugar
- 120 ml fresh lemon juice
- 4 large eggs, beaten
- 30 g gluten-free flour for desserts
Gluten-free powdered sugar
INSTRUCTIONS
- Take a rectangular baking pan and line the base and sides with parchment paper.
- Preheat the oven to 180°C (356°F).
- Place the lactose-free butter and sugar in a mixer.
- In a separate bowl, add the flour and baking powder and mix well.
- Add this mixture to the previous one and mix well.
- If the dough is too soft, place it in the fridge for half an hour.
- Place the dough into the parchment-lined pan and spread evenly using an offset spatula or alternatively with the back of a spoon.
- Bake at 180°C (356°F) for 20 minutes.
- While the base is baking, prepare the topping. Mix all the filling ingredients except for the powdered sugar. When the base is baked, pour the topping over it and place back in the oven to bake for another 30 minutes, or until the top has set and no longer wobbles when the pan is shaken.
- Cool in the refrigerator for two hours. Dust with powdered sugar once completely cooled and cut into squares.
If you don't have time to prepare this lactose-free dessert, eat your favorite treat and remember to take a LACTOSOLUTION tablet before eating it so you can digest it well, even if you are lactose intolerant.
You can try LACTOSOLUTION at this link: click here