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Lemon pie with strawberries
Biolgic lemon tart with strawberries
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Ingredients
Directions
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Mix the flour, coconut palm sugar and salt in a bowl. Break the egg up.
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Cut the butter into cubes and add. Quickly knead to a cohesive dough with cool hands.
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Wrap the dough in cling film and let it sit in the refrigerator for 30 minutes.
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In the meantime, preheat the oven to 180 ° C.
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Grease the cake tin with the butter. Remove the dough from the refrigerator and push it evenly into the mold.
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Prick holes in the bottom with a fork and put a piece of baking paper on it. Fill the shape with the blind bin filling.
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Bake the bottom for about 10 minutes in the middle of the oven.
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Melt the rest of the butter in a saucepan over low heat.
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Meanwhile, grate the yellow skin of the lemons and press the fruit out. Put the lime zest and juice in a bowl.
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Add the rest of the eggs and the agave syrup. Mix with a whisk. Stir in the melted butter.
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Remove the mold from the oven and remove the baking container and baking paper.
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Pour the lemon filling on the bottom and put back in the oven. Lower the temperature to 160 ° C and bake for about 30 minutes in the middle of the oven.
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Remove the cake from the oven and allow to cool completely in 2 hours. Then take out the shape.
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Cut the strawberries into quarters. Decorate the cake with it.
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Nutrition
385Calories
Sodium4% DV90mg
Fat32% DV21g
Protein10% DV5g
Carbs14% DV43g
Fiber4% DV1g
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