Ingredients

The following ingredients have 16 Servings
  • 3 cups gluten free flour blend
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon sea salt
  • 1 1/2 cups cold butter (cubed)
  • 2 Tablespoons lemon zest
  • 2 large eggs
  • 1 1/2 cups sugar
  • 2/3 cup light sour cream
  • 4 Tablespoons lemon juice
  • 1/2 cup gluten free flour blend
  • 4 cups blueberries

Instruction

  • Preheat oven to 350 degrees. Grease a 9×13 pan and line with parchment paper.
  • Zest two lemons. Pour 1 1/2 cups of sugar into a bowl and work the lemon zest into the sugar with the back of a spoon.
  • Combine lemon sugar, gluten free flour, salt and butter and mix on medium speed until forms large crumbs.
  • Set aside 1 1/2 cups of the crust mixture to use as the topping. Place the rest of the mixture into the bottom of the pan and press flat.
  • Bake crust for 12 to 15 minutes, or until golden brown - this may take longer with your gluten free flour blend. Let crust cool while you prepare the filling.
  • For filling: whisk the eggs in a large bowl. Add sugar, sour cream, lemon juice, flour, and salt. Add berries and pour the mixture evenly over the crust.
  • Sprinkle reserved topping over filling.
  • Bake at 350 degrees for 45 to 55 minutes, or until topping is lightly browned.