Had this after church today. The base was a little thick so I have reduced it to half in the recipe. If you want the crust/base to stick together a bit you can substitute the 3 tablespoons sugar for corn syrup or Rogers golden syrup.
Because I wanted to make it the day before serving (Saturday) I made the recipe up to the spreading on the lemon pie filling – covered it and placed in fridge. I saved part of the whipping cream for the top portion and whipped it the next morning – Sunday morning and spread over the lemon filling, sprinkled with almonds and then lightly covered it again with plastic wrap and placed it in the fridge. That kept very well for later that day.
Gluten Free Four Layer Lemon Slice
1 cup rice flour
1 cup tapioca flour
1/2 cup almond flour
3 tablespoons sugar
1/2 cup butter, softened.
Mix together the above ingredients and press into parchment lined 9″x13″ baking pan. Bake @350 for 20 minutes. Let cool completely.
1 box lemon pie filling 425 grams
Make pie filling according to box directions , let cool.
8 oz/250 ml cream cheese
1/2 cup icing sugar
1/2 teaspoon vanilla extract
1 1/2 cups whipping cream
1 tbsp sugar
1/2 cup slivered almonds lightly toasted in oven.
Mix cream cheese, icing sugar and vanilla extract together. In separate bowl whip whipping cream until fairly stiff, add 1 tablespoon sugar. Add about 1/3 cup of whipped cream to cream cheese mixture and spread on base in pan. Spread the lemon filling on top. Spread whipped cream on top and sprinkle with toasted .