1 ½ cups lupin flour
½ cup pure icing sugar gluten free
1 tab sp grated lemon rind
155 g butter melted
½ cup lemon juice
400g can condensed milk
2 tablespoons lupin flour, extra
1 teaspoons baking powder gluten free
Preheat oven to 180°C and line a 18cm x 28cm lamington pan.
Combine lupin flour, butter and icing sugar, mix well and press into pan. Bake for 15 minutes.
Place Condensed milk and egg in a large bowl, beat well. Add lemon rind, lemon juice, extra lupin flour and baking powder and beat until combined. Pour over base. Return to the oven and bake for a further 25- 30 minutes or until topping is set.
Allow to cool in the pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.