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Add a photoServings: 12
Ingredients
- 1 c. Sweet lowfat milk
- 1 c. Sour lowfat milk
- 1 c. Sugar
- 4 Tbsp. Lemon juice Grated rind 1 lemon
- 4 x Egg yolks
- 1/4 tsp Salt
- 1/3 c. Almonds, blanched and finely Minced Short crust pastry
- 2 1/2 c. Flour
- 1 tsp Salt
- 5 Tbsp. Ice water
- 3/4 c. Vegetable shortening
Directions
- Sift together flour and salt. Add in half the shortening and cut it in with fork till mix is consistency of coarse meal. Add in remaining shortening and blend till particles are size of a pea. Add in water, a Tbsp. at a time, and work particles together with a fork.Add in just sufficient water to moisten. Press dough into ball, handling no more than necessary.roll out thinly on floured pastry cloth. Line patty tins with pastry, fitting it in lightly. Trim edges proportionately, leaving an extra inch around the edge. Prick bottom with tines of fork. Press down outer edges of shell with tines, first dipping them in cool water. FILLING: Scald combined sweet and sour lowfat milk and strain through cheesecloth, Beat egg yolks slightly, combine with sugar, lemon juice and rind, and salt. Add in second mix to first, fo form curd.Fill unbaked patty shells with cheese mix. Sprinkle tops generously with minced almonds. lBake in warm oven 450-F for 10 min.
- Reduce heat to moderate heat 350-F and continue baking till hard. Add in a swirl of whipped cream before serving and decorate with a candied cherry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 136 | 43% |
| Total Fat 15.5g | 19% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 4.28g | |
| Cholesterol 2mg | 1% |
| Sodium 262mg | 11% |
| Potassium 123mg | 4% |
| Total Carbs 39.81g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 19.16g | 13% |
| Protein 4.96g | 8% |
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