- 200 g granulated sugar
- 185 g gluten-free flour for desserts
- 125 g butter
- 60 g powdered sugar
- 50 g almond flour
- 4 eggs
- a teaspoon of baking powder
For the lemon slice recipe, heat the oven to 180 ° C. Grease a 20 cm side pan and line it with 2 crossed bands of parchment paper, making them protrude abundantly on all sides (they will be useful for turning out the cake); also butter the paper.
For the basic dough: melt the butter and let it cool. Mix 95 g of flour with the almond flour, the powdered sugar, half a teaspoon of salt, the grated rind of a large lemon and half a teaspoon of yeast. Add the melted butter, at room temperature, and mix everything with a fork, mixing well. Pour the mixture into the prepared pan and roll it out in an even layer with a spatula or the handle of a spoon.
Bake the pan at 180 ° C for about 15 minutes, until the dough is firm and slightly golden. Then remove it from the oven and let it cool.
For the lemon cream: vigorously work the eggs with the granulated sugar, then add half a teaspoon of yeast, then 175 g of lemon juice and finally the rest of the flour; stir vigorously each time you add an ingredient. Pour the cream on the base paste, spread it over the entire surface; bake at 180 ° C for another 20-25 minutes. To check that the cream is cooked, gently move the pan back and forth: the cream should not tremble.
Remove the cake from the oven and let it cool for 20 minutes, then put it in the fridge to harden
for at least 2 hours. You can prepare it the day before and leave it in the fridge overnight. Take it out of the fridge, sprinkle it with icing sugar, cut it into squares and eat it immediately, very cold.