Preparation / Directions:
Almond Lemon Filling:
1 C Almonds -- or hazelnuts
1/2 C Almond Paste
1/2 C Sugar
2 Lemons -- juice of
1 Lemon Zest
3 Egg Beaters. 99% Egg Substitute -- or equiv
1/2 C Cream
Mix the first 3 ingredients then add the butter thru the feed tube while the processor is running. Turn up till ball forms.
Press into flan pan with removable bottom. Spray flan pan first. Take a chunk of dough and roll into a rope. Finger press it into the sides of the flan pan flutes. For the bottom part of the crust, flatten a chunk and press with fingers into bottom. (Can do 1 day ahead.) Bake at 350 deg F till lightly brown.
For filling:
In food processor blend the first 3 ingredients to a nice meal texture. Then add the lemon zest and juice to the almond mixture. Process. Add cream thru the feed tube. Pour into the crust. Jiggle and turn to remove bubbles. Bake at 350 deg F for 20 - 25 min or till knife comes out clean.
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