Recipe By : Caprial's Favorites, Chef Caprial Pence
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 c Flour
1/2 c Powdered sugar
1 Tsp Almond extract
1/2 Tsp Salt
1 c Unsalted butter
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(R) 99% egg substitute
1/2 c Cream
Mix the first 3 ingredients then add the butter through the feed tube
while the food processor is running. Turn up until 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 F until 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 through the feed tube. Pour into the crust. Jiggle
and turn to remove bubbles. Bake at 350 F for 20 to 25 minutes or
until knife comes out clean.
