Gluten-free lemon blondies –
These lemon blondies are soft and with a delicate taste. Try to use ripe lemons, so they are less sour as possible. They are also good with sour lemon, but the flavor will be less delicate.
Preparation time 30 minutes
Ingredients for 15 blondies:
125 grams of butter
125 grams of sugar flavored with vanilla (*)
100 grams of gluten-free flour (I used the BiAglut flour)
juice of 2 lemons (for a more delicate taste put the juice of 1 lemon)
a pinch of salt
candied lemon peels
(*) store the white sugar in a jar containing a vanilla bean
Melt butter, add sugar and mix well. Add, one at a time, the egg yolks, mix again and then the juice of 2 lemons.
Add the gluten-free flour, a little at a time, and mix well, until the mixture is smooth and homogeneous. Mount the egg whites with a pinch of salt until stiff and add them gently to the mixture.
Bake in a pan lined with parchment paper, at 180°C for 15 minutes.
Cut the cake into squares and sprinkle with icing sugar and some candied lemon peel.
If you don’t have the candied lemon peels, you can melt a little of sugar in a nonstick pan and caramelize some lemon zest.
More gluten-free desserts: