The recipe I found online, and then made some changes. Here's the original:
"for the shortbread
1 1/2 cup gluten free flour
1/2 cup powdered sugar
3/4 cup butter softened
for the filling
4 eggs
1 1/2 cups granulated sugar
3/4 cup lemon juice
2 tablespoons flour
2-3 teaspoons grated lemon zest, optional
preheat to 350
combine shortbread ingredients, mix well
press into the bottom of a greased 9x13 baking pan
bake for 20 min
remove pan from oven
beat filling ingredients together in a medium sized bowl
pour over warm crust
return to oven and bake for 15-20 min more or until custard sets up
remove from oven and cool for 10-15 min"
Ok so that's a lot of sugar! I took the sugar out all together and replaced it with stevia. Instead of ½ cup powdered sugar in the shortbread mix I used ¼ cup stevia granules. For the gluten free flour mix I used ½ cup ground white corn flour and 1 cup rice flour. I also added a few drops of vanilla extract to the shortbread mix.
1 cup rice flour
½ cup white corn flour
¼ cup stevia
3/4 cup butter softened
4 eggs
¾ cup stevia
3/4 cup lemon juice
2 tablespoons cornstarch
For the filling I cut the sugar out too. Instead of 1 ½ cup sugar I used half that. I measured out ¾ cup stevia.
I ended up baking the shortbread for about 35 minutes because I wanted it to be really firm before pouring the lemon filling over. I checked it at 20 minutes, but it was still wet in the middle.
I combined the filling ingredients except the lemon juice in the blender and let it mix on high for like 3 minutes. I put the lemon juice in for the last minute or so, until it all looks combined. I just didn’t want the lemon juice to sit there in the mix and curdle.
I didn’t remove the tray of shortbread from the oven. I pulled out the rack and poured the lemon mix over the pan and then quickly but carefully pushed the rack back in. I didn’t want the temp to drop in the oven and I didn’t want the lemon filling to get the shortbread soggy. So this just made the most sense to me.
I baked it for an additional 10-12 minutes, but definitely kept an eye on it. I let it cool for about 30 minutes before cutting a corner piece just to try it. I was kinda disappointed, it tasted like I added too much stevia. But I put the tray in the refrigerator overnight uncovered and something magical happened. I guess it just needed time to cool and the flavors mellowed out in the cold. I cut a piece this afternoon and it was just perfect. Tart and sweet, not too sweet and I didn’t get that stevia aftertaste you can sometimes get if you use too much.
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