Meyer lemon Tatin - Sunset magazine. I used rice milk. And a little less sugar than what was asked for. So good! I also replaced 2/3 of the butter by margarine + instead of fine cornmeal (which I didn't have) I used 1/3 of regular polenta and 2/3 of almond flour. New update: using 1.5 tsp Davita phosphorus-free baking powder, same ratio butter ( for caramel)/margarine (cake). And 1/2 c polenta and 1/4 c coconut flour. 1.5 lemon for zest and 2 for fruit. Cooker after 40 min.