Ingredients
To make Lemon Torte, you'll need:
FOR THE TART BASE: - 150g almond flour
- 150g plain flour
- 2 eggs
- 3 tbsp. coconut oil
- Pinch of salt
FOR THE LEMON FILLING: - 7 eggs
- 200 ml double cream
- 1 tbsp. honey
- 1 tbsp. Triple Zero sweetener
- 5 lemons, zest and juice
- Icing sugar
- Shavings of unsweetened dark chocolate
- Mint leaves for decoration
Method
- Preheat oven to 180°c/Gas Mark 4.
- Put the almond flour, plain flour, eggs, coconut oil and salt in a big bowl and mix together thoroughly.
- Using a rolling pin, roll the pastry into a circular shape on a lightly-floured surface.
- Press this evenly onto the bottom of a 7-inch-wide, loose-bottomed tart tin to form the base.
- Bake for 15 minutes or until it goes a slightly brown colour then place to one side to cool.
- Lower the oven temperature to 170°c.
- To make the filling, whisk the eggs to break the yolks, and add the remaining ingredients, whisking thoroughly until totally smooth.
- Pour the filling onto the cooled tart base and bake for 30 minutes. To test if the torte is cooked, poke a cocktail stick(or something similarly long and thin) into it. The stick should be clean when you remove it. If the stick comes out covered in the mixture, the torte is not set.
- Once it’s cooled, decorate the torte with icing sugar, shavings of unsweetened dark chocolate and mint leaves.
Nutritional Facts (Per Serving)
Calories 405 | Total Fat 30g | Saturated Fat 13g | Carbohydrates 25g | Fibre 3g | Protein 13g
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