Inspired by my sister-in-law who is celiac’s and sensitive to eggs, I used gluten-free all purpose flour, and added an egg substitute for two of the eggs. I was worried it would be too dense but my family assures me that it turned out wonderfully:) For the photo we added a flowery flourish to show off the citrusy, springlike dessert. Thank you for providing a lovely recipe with a light touch.
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