Lemons. Life gives them to us and we make lemonade. Or in my case cheesecakes,cupcakes, cookies and lemon meringue pies. Who do I make them for? For my man, my friends, colleagues, even ex-colleagues for that matter! Why do I make them for others? Well, I'm not a huge fan of lemons, or citrus come to think of it, but my man is crazy for them. So crazy in fact he eats lemon and limes straight (that's right, no vodka or ice here, just a wedge of lemon please !). So, as you can imagine sour lollies are deemed 'sweet' on a regular occasion and I've looked as I've entered every lolly shop I've passed in Perth and Melbourne the past few years! If you know any truly sour lemon lollies PLEASE email me!

However, the other night I struck lemon gold! Yes, I stumbled across a recipe for citrus squares and wondered.... how sweet will this sour slice be? Well, I can tell you right now that I'm certainly not a fan, oh the face I pulled - squinty eyes, scrunched up nose, reaching for the water glass before I've even swallowed it. No, this gluten and lactose free lemon slice is not my cup of tea. My man on the other hand - do I have to take it to work and share it? Well, unless you want to make a lot of extra gym visits, yes, yes you do!

Light and tangy this lemon slice with its crunchy base and smooth lemon topping will go down a treat and don't worry, it's not too tart - it's perfectly edible. Unless you hate citrus of course!

Gluten & Lactose Free Lemon Biscuit Slice

Base

125g Gluten Free plain flour

100g Nuttelex or other lactose free spread (butter can be substituted if allergies allow)

40g Gluten Free icing sugar

1/4tsp xantham gum

Topping

2eggs

150g castor sugar

Rind 2 Lemons

2tbspn lemon juice

2tbspn lime juice

1tbspn Gluten Free Flour

1/2tsp bi-carb soda

Preheat oven to 175Deg Celcius. Line the base of a 26x19cm tin. Don’t line the sides as the topping will stick to it. Simply grease the sides.

To make the base: Pulse all base ingredients in the food processor until a ball forms. Press the dough evenly onto the base of the lined tray. Bake for approximately 15minutes. Remove from oven and allow to cool.

To make the topping: Beat the eggs with an electric mixer until frothy. Add the sugar in small batches until finished and beat until the mixture is thick and frothy. Add remaining ingredients and beat until well combined.

Pour over base and bake for 20-25minutes. Cool in tin and cut into squares. If you wish you can sift some gluten free icing sugar on the squares before serving.