Another gem I found in "Everyday grain-free gourmet" cookbook. I love how light this dessert is, and it's very satisfying when I want something sweet and cold.
Provided by Tatevik Khrimyan
Categories Pies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 325F.
- 2. Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
- 3. Flatten the dough into a disk.
- 4. Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
- 5. Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
- 6. Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
- 7. Bake until lightly browned, about 5-7 minutes. Let cool.
- 8. ASSEMBLY
- 9. Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
- 10. Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
- 11. Beat the egg whites until stiff.
- 12. Gently fold the yogurt into the cooled lemon mixture.
- 13. Gently fold in the beaten egg whites.
- 14. Pour the entire mixture into the cooled crust and freeze.
- 15. Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.
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