1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup corn starch
1/2 cup icing sugar, plus more for dusting
Zest of 1 large lemon
9 tablespoons butter
custard:
4 eggs
1 cup sugar
3/4 tsp baking powder
2/3 cup freshly squeezed lemon juice (about 4 lemons)
1/3 cup brown rice flour
1/3 cup tapioca starch
Preheat oven to 325°F. Line an 9x9 baking pan with parchment paper.
First the shortbread crust: Mix the flour, starches, icing sugar, and lemon zest. Add the butter and cut in with pastry knife or a fork until well blended. Press the mixture into the bottom of the lined baking pan until even. Bake for about 15 minutes or until firm. Remove from the oven and allow to cool while you mix the custard filling.
Next the custard layer: In a medium bowl, beat the eggs. Add sugar, then baking powder, lemon juice and finally the 2/3 cup flour. Pour into the baked crust and return to the oven. Bake 20 to 25 minutes until just set. Test by shaking the pan back and forth. Remove from the oven and allow to cool about 20 minutes.
then comes the hardest part! PUT IT IN THE FRIDGE ... I know it smells amazing, but it will be even better if you let it chill until firm!
Dust with icing sugar, and slice into small squares with a sharp knife. Serve chilled.
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