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Lemon tarts

Homemade lemon filling nestled in a gluten free pastry crust. So excited to discover Alice Medrich. My pastry is adapted from her ‘Flavor Flours’ – cooking with ‘alternative’ flours and no added starches – that’s right, no tapioca, arrowroot, cornflower or potato starch.

Pastry crust ingredients: oat flour, rice flour, sugar, eggs, salt, baking soda, butter, vanilla, cream cheese.

Filling ingredients: lemons, eggs, sugar, butter. Chocolate sprinkles.

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