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Kris Frame Bethune
Light lemon pie
Light lemon pie with kiwi and cream cheese.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Mix the butter with the flour into a crumbly dough with your fingertips. Put the icing sugar through.
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Split the egg. Make a well in the middle of the dough and add the oil, egg yolk and water. Mix by hand into a cohesive dough.
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Roll out the dough on a floured surface with the rolling pin to a circle of 30 cm.
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Grease the baking tin and cover with the dough.
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Lightly press the edges and pierce the bottom with a fork. Cover with cling film and put in the refrigerator for 10 minutes.
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Clean the lemon, grate the zest of the lemon and squeeze the fruit. Split the eggs.
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Beat the egg whites and the rest of the eggs into an airy mixture in a bowl.
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Sift the icing sugar and add until throbbing. Stir in the lemon juice and rack. Cover and set aside.
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Place a piece of parchment paper on the dough base and fill with dried beans. Bake for about 20 minutes in the oven.
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Carefully remove the baking paper with the beans and bake the dough for about 5 minutes until golden brown.
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Take the mold out of the oven and lower the temperature to 170 ° C.
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Stir the cream cheese with a fork and mix carefully with the lemon mixture. Divide over the bottom.
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Put the mold in the oven and bake the lemon pie for about 25 minutes. Allow to cool for 1 hour. Cut the kiwis each into 6 slices and place on the cake along the edge.
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Nutrition
190Calories
Sodium2% DV45mg
Fat12% DV8g
Protein10% DV5g
Carbs7% DV22g
Fiber12% DV3g
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