Lemon Pie with Granola Base

kelloggs
Prepare this exquisite lemon pie with a granola base. It has a crunchy base made with Kellogg’s® Ancient Grains Granola; amaranth, flaxseed, and cranberry. The pie is soft and creamy with a rich lemon flavor. It will become one of your favorite desserts.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 340 grams Kellogg’S® granola ancestral grains; amaranth, flaxseed and blueberry
  • 90 grams butter
  • 226 grams mascarpone cheese
  • 1 cup lime juice
  • 7 eggs
  • 3/4 cups butter
  • 2 cups raspberries, washed and disinfected
Preparation
3h 20 mins
0 mins
Low
  • For the filling: Mix the egg yolks with the eggs and beat until perfectly combined. Place the eggs with the yolks in a pot, add the lemon juice and zest, and the sugar.
  • Stir constantly until it thickens. Cut the butter into cubes and add it to the pot. Strain the lemon filling to ensure there are no lumps. Cover the bowl and refrigerate for 1 hour.
  • For the base: Grind the Kellogg’s® Ancient Grains Granola; amaranth, flaxseed, and cranberry in the processor until it becomes sandy.
  • Melt the butter and add it to the Kellogg’s® Ancient Grains Granola; amaranth, flaxseed, and crushed cranberry.
  • Cover individual tart molds. Use a spoon to press the base around the entire mold until smooth. Refrigerate for 2 hours.
  • Mix the lemon filling with the mascarpone cheese. Take the individual molds out of the refrigerator and pour the filling on top of each one. Cover with raspberries and return the molds to the refrigerator for 2 hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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