Gluten Free Lemon Slice


  • 1 ½ cups LUPIN Flour                                
  • 1 egg
  • ½   cup  pure icing sugar GF                     
  • 1 tab sp grated lemon rind
  • 155 g butter melted                                 
  • ½  cup lemon juice
  • 400 g can condensed milk                       
  • 2 tab sp LUPIN Flour, extra
  • 1 tea sp baking powder GF


  1. Preheat oven to 180°C and line a 18cm x 28cm lamington pan.
  2. Combine LUPIN Flour, butter and icing sugar, mix well and press into pan. Bake for 15 minutes.
  3. 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.
  4. Allow to cool in the pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.