By Helen Chin Lui of The Healing Place in Medfield, MA
Recipes can easily be doubled using a 9×13 pan.
Prep Time: 20 minutes
Cooking Time (in two parts) -
Crust: 20 minutes
Custard: 18-20 minutes
1/2 cup butter (no subs)
1 cup flour or gluten free flour mixture
1/4 cup confectioners’ sugar
3/4 – 1 cup sugar or Truvia (we prefer a little less sweet)
1/4 teaspoon salt
3 tablespoon, preferably fresh lemon juice (one lemon) or bottled (don’t forget to take out the seeds, no one wants this extra fiber.)
grated rind of one lemon, preferably fresh or 1 teaspoon of dry
1/3 teaspoon of baking powder
2 tablespoon of gluten free flour or wheat
Custard: with a grated, using the smallest holes, grate fresh lemon peel. Squeeze lemon juice. Set aside.
In a food processor, or mixer, mix the rest of the ingredients, add lemon juice and peel. Mix until all is blended. Set aside.
Crust: Pre-heat oven to 350 degrees. Spray 9×9 pan with vegetable oil. Set aside. In a food processor, or using 2 knives, process or cut butter into flour and sugar until size of peas. Pour flour mixture into pan, and pat gently and evenly into the pan. Bake for 18-20 minutes until golden brown. Immediately pour lemon mixture on top of cooked crust and cook for another 18-20 minutes. We like our custard to be slightly undercook, so we cook the custard until it no longer moves when shaken in the pan (around 16 minute.)
Take out of oven and let cool completely. Custard will harden as it cools. If you like, sprinkle top with confectioners’ sugar. Cut into big squares.