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<blockquote data-quote="WhitbyJet" data-source="post: 262138" data-attributes="member: 35964"><p><strong>Lemon Torte</strong></p><p></p><p>Lemon Torte</p><p></p><p>For the base:</p><p>3 cups ground almonds</p><p>1 to 2 tablespoons fibre husks or freshly ground flax seed</p><p>1 egg</p><p>50 g butter, cubed</p><p>sweetener of your choice</p><p>good pinch of salt </p><p></p><p>Mix all ingredients together really well, it will be quite sticky, dont worry about it. Grease a spring form tin and press mixture into the base and sides fo the tin, use for fingers for that. Place the tin in the fridge for an hour, then preheat your oven to 180C, bake the base for 5 minutes.</p><p></p><p>Lemon Filling</p><p></p><p>6 eggs</p><p></p><p>200 ml double cream</p><p></p><p>sweetener of your choice, taste the mixture, depends on the sweetness you want</p><p></p><p>3 organic lemons, juice and finely grated zest</p><p>_______________________________________________________________________________</p><p>First grate the lemons, make sure you dont grate any of the bitter white pith, you only want the yellow bits. Squeeze the juice from the lemons.</p><p>Whisk together the eggs, cream, sweetener, lemon peel and zest, pour the mixture into the tin, bake for approx 30 minutes until the filling is set.</p><p></p><p>Leave to cool before slicing, serve it with berries and whipped cream.</p><p></p><p><a href="http://lchf-bloggen.blogspot.co.uk/2012/04/sitronterte.htm" target="_blank">http://lchf-bloggen.blogspot.co.uk/2012 ... nterte.htm</a></p><p>The photos show the 'pastry' as being too dark, thats because the lovely Freda forgot to remove the base from the oven, so it got a little bit too brown, it didnt affect the taste though.</p><p></p><p>Anyway its a really delicious, zesty, refreshing tart - Happy Easter - Judith x x</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 262138, member: 35964"] [b]Lemon Torte[/b] Lemon Torte For the base: 3 cups ground almonds 1 to 2 tablespoons fibre husks or freshly ground flax seed 1 egg 50 g butter, cubed sweetener of your choice good pinch of salt Mix all ingredients together really well, it will be quite sticky, dont worry about it. Grease a spring form tin and press mixture into the base and sides fo the tin, use for fingers for that. Place the tin in the fridge for an hour, then preheat your oven to 180C, bake the base for 5 minutes. Lemon Filling 6 eggs 200 ml double cream sweetener of your choice, taste the mixture, depends on the sweetness you want 3 organic lemons, juice and finely grated zest _______________________________________________________________________________ First grate the lemons, make sure you dont grate any of the bitter white pith, you only want the yellow bits. Squeeze the juice from the lemons. Whisk together the eggs, cream, sweetener, lemon peel and zest, pour the mixture into the tin, bake for approx 30 minutes until the filling is set. Leave to cool before slicing, serve it with berries and whipped cream. [url=http://lchf-bloggen.blogspot.co.uk/2012/04/sitronterte.htm]http://lchf-bloggen.blogspot.co.uk/2012 ... nterte.htm[/url] The photos show the 'pastry' as being too dark, thats because the lovely Freda forgot to remove the base from the oven, so it got a little bit too brown, it didnt affect the taste though. Anyway its a really delicious, zesty, refreshing tart - Happy Easter - Judith x x [/QUOTE]
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