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Lemon Cheesecake Slice


1 ½ cups lupin flour   

1 egg

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.