Lemon Curd Crumble Slice
Ingredients
| 81 g sorghum flour |
| 72 g icing sugar |
| 84 g rice flour |
| 56 g tapioca flour |
| 36 g millet flour |
| 50 g potato starch |
| ¾ tsp xanthan gum |
| 1 pinch salt |
| 224 g butter (gluten and dairy free) |
| 2 tbsp milk (dairy free) |
| 65 g coconut oil |
| 132 g caster sugar |
| 125 ml lemon juice |
| 4 tsp lemon zest |
| 2 large eggs |
| 4 large egg yolks |
| 63 g almond meal |
Preparation
Read full directions on The Gluten and Dairy Free Bakehouse at https://theglutenanddairyfreebakehouse.com/2014/11/08/lemon-curd-crumble-slice/
