Serves 12
Calories/serving: 858
Fibre 2.9g, protein 12.6g, fat 77g
- 6 larg egg yolks, lightly beaten
- 16og/5 1/2OZ plus 3 talblespoon granular sugar substitute
- 1 tablespoon grated lemon zest
- 175ml/6floz fresh lemon juice
- 6oz/18og unsalted butter
- 1 1/2 teaspoons gelaine
- 1 1/2 tablespoons water
- 75ml/12floz double cream
- 1 pre-baked Pastry Case
1. In a saucepan over a medium heat combine the egg yolks, 16og/5 1/2oz sugar substitute, the lemon zest, lemon juice and butter. Stir constantly for 5 to 7 minutes until the mixture is thick enough to coat the back of a spoon. Remove from the heat and strain through a fine sieve placed over a large bowl. Cover with clingfilm and refrigerate for i hour or until cool.
2. In a small heatproof bowl sprinkle the gelatine over the water. Leave to soften for 5 minutes, then heat until melted.
3. Meanwhile, beat the cream and the remaining 3 tablespoons of sugar substitute until soft peaks form, then slowly mix in the gelatine until well combined.
4. In three additions, fold the cream into the lemon mixture. Pour into the baked Pastry Case and chill for 3 hours or until set.
