Lemon Cake.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
CRUST: 1 yolkflour white 0.5 cuplight butter 1 sticksplenda 0.5 tsp , salt.FILLING: brown sugar 1 cupjuice of 5 fresh lemons +zest of 2 fresh lemonsfresh eggs 5cream 0.5 cup
Makes 8 medium slices.
CRUST
1.Dice cold butter and mix with flour. (by hand)
2.Add Splenda and a dash of salt and one yolk.
3. Mix everything (Do not use mixer). Add 1 tbsp cold water. And if the dough is too hard add one more. (be careful, the dough should be hard, add extra water if it looks like crums and falls apart)
4. Make a ball out of the dough. Wrap it in plastik and put in the fridge for at least 25 minutes.
Start making the FILLING:
1.Grinde peels of 2 lemons (only yellow part)
2. Squeeze juice out of lemons, remove seeds.
3.Mix lemon zest, juice and 1 cup of brown sugar in a large bowl.
4.Mix 5 eggs and add them to the juice and sugar mixture. Leave to sit for 5 min.
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Roll the dough (If not sticky enough keep in the fridge for 10 more min) and place it into a round 9 inch Loose base baking tin (pregreesed. Use non stick spray). You should end up with a thin layer of dough covering the tin. It will be the base for out cream when it's ready.
Put it into a preheated oven and bake at 380 F for 25-30 min till the crust looks golden. BEFORE putting in the oven pinch the crust with a fork in several places.
Add cream to the lemon mixture. Pour the filling into the crust, lower the temperature and bake for another 30 min at 300 F till the filling starts getting thicker.
Cool for at least 45 min.
Enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user ZABELINA1.
CRUST
1.Dice cold butter and mix with flour. (by hand)
2.Add Splenda and a dash of salt and one yolk.
3. Mix everything (Do not use mixer). Add 1 tbsp cold water. And if the dough is too hard add one more. (be careful, the dough should be hard, add extra water if it looks like crums and falls apart)
4. Make a ball out of the dough. Wrap it in plastik and put in the fridge for at least 25 minutes.
Start making the FILLING:
1.Grinde peels of 2 lemons (only yellow part)
2. Squeeze juice out of lemons, remove seeds.
3.Mix lemon zest, juice and 1 cup of brown sugar in a large bowl.
4.Mix 5 eggs and add them to the juice and sugar mixture. Leave to sit for 5 min.
------
Roll the dough (If not sticky enough keep in the fridge for 10 more min) and place it into a round 9 inch Loose base baking tin (pregreesed. Use non stick spray). You should end up with a thin layer of dough covering the tin. It will be the base for out cream when it's ready.
Put it into a preheated oven and bake at 380 F for 25-30 min till the crust looks golden. BEFORE putting in the oven pinch the crust with a fork in several places.
Add cream to the lemon mixture. Pour the filling into the crust, lower the temperature and bake for another 30 min at 300 F till the filling starts getting thicker.
Cool for at least 45 min.
Enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user ZABELINA1.
Nutritional Info Amount Per Serving
- Calories: 287.2
- Total Fat: 13.2 g
- Cholesterol: 161.1 mg
- Sodium: 65.9 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 3.4 g
- Protein: 6.7 g
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