2 eggs + an extra egg yolk
2 lemons, zest and about 50 ml of juice
200 ml sugar
150 ml gluten-free flour mix (I used Semper Finmix)
2 tsp vanilla sugar
Pinch of salt
100 g white chocolate, coarsely chopped
Prepare a 20*20 cm square tin by lining it with baking paper. Heat the oven to 175C
Melt the butter.
Whisk the eggs, they don’t need to be airy, just well-blended.
Add the lemon zest and juice to the butter, along with sugar, vanilla sugar, salt and the gluten-free mix. Add the eggs and stir well. Finally add the chocolate.
Pour the batter into the prepared tin and bake for about 15 minutes. It should be firm around the edges but can be a little bit wobbly in the middle.
Let it cool completely before cutting, ideally overnight. Sprinkle with some powdered sugar before serving.