Ingredients
The following ingredients have 4 Servings
- ½ cup plus 1 teaspoon salted butter, (softened)
- ½ cup granulated sugar
- ½ cup coconut flour
- ¼ cup gluten-free all-purpose flour
- 1 large egg
- 3 large egg yolks
- ¾ cup granulated sugar
- 2 teaspoons lemon zest, (from about 1 large lemon)
- ⅓ cup fresh lemon juice (from a couple juicy lemons)
- 9 very thinly sliced pink lemon ((Meyer lemons can be substituted))
- about ¼ cup powdered sugar
Instruction
- Preheat the oven to 350°F, and adjust a rack to the top third.
- Use a tiny bit of the 1 teaspoon of butter to lightly dab the bottom and sides of an 8 X 8 inch baking pan. Now line the pan with parchment paper (the dabs of butter will help it stick). Be sure to use a large enough piece that will cover the bottom and sides. Cut slits in each corner so that it will lay flat. Now grease the parchment paper with what's left of the 1 teaspoon of butter. Set aside.
