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Recipe by by Janelle S.
Pre-heat oven to 200 °C.
Mix flour, Natvia, baking powder in a bowl.
Add margarine and rub in with your fingertips until it looks like breadcrumbs.
With a fork, mix enough light cream to bind the dough.
Gather into a ball and roll on lightly floured surface until approx. 5mm thick. Line a 23cm tart tin with pastry and cut off the edges.
Prick pastry all over with a fork.
Bake blind for 12 min.
Remove from oven, and turn temp down to 180°C.
With electric beaters mix Natvia and eggs together for about 2 min.
Stir in almond meal, lemon rind and juice, and margarine.
Pour into pastry shell.
Bake approx. 35 min until set and golden on top.
Decorate with lemon rind.
PREPARATION: 30 minutes, COOKING: 40 minutes;
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