Ingredients
- ½ cup (120 ml) lemon juice concentrate
- 1 teaspoon (1.7 g) lemon zest
- ½ cup (100 g) Spectrum Organic Shortening
- 1 cup (125 g) Bob’s Red Mill white rice flour
- ½ cup (65 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead)
- ½ cup (60 g) powdered sugar
- 0.12 teaspoon (0.6 g) baking powder
- 0.12 teaspoon (0.8 g) salt
For Lemon Filling
- ½ cup (65 g) cornstarch
- 1¼ cups (250 g) superfine sugar
- 1 cup (235 ml) water
- 1½ 2 cups (355 ml) lemon juice
- 1 teaspoon (1.7 g) lemon zest
For Topping
- Powdered sugar
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4). To Make the Crust
- Combine all crust ingredients in a food processor and process until dough forms into a ball.
- Press crust into a greased 9 x 13-inch (23 x 33-cm) baking pan. Bake for 25 minutes. Let cool. To Make the Lemon Filling
- Combine starch, sugar, water, lemon juice, and lemon zest in a saucepan. Over medium heat, bring to a gentle boil while stirring constantly. Lower the heat and cook for about one minute, continuing to stir. Pour lemon mixture over crust. Let cool and then place in the refrigerator to cool completely.
