Prepare this exquisite lemon pie with granola crust. It has a crunchy base made with Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry. The pie is soft and creamy with a rich lemon flavor. It will become one of your favorite desserts.
Learn more about kelloggs
Ingredients8 portions
Preparation
For the filling: Mix the yolks with the eggs and beat until they are perfectly incorporated. Place the eggs with the yolk in a pot, add the juice and the lemon zest and the sugar.
Stir constantly until it thickens. Cut the butter into cubes and add to the pot. Pass the lemon filling through a sieve to make sure there are no lumps remaining. Cover the bowl and refrigerate for 1 hour.
For the base: Grind Kellogg's® Granola® Ancestral Grains; Amaranth, flaxseed and cranberry in the processor until it is gritty
Melt the butter and add it to the Granola Kellogg's® Ancestral Grains; Amaranth, flax seed and crushed blueberrys.
Covers individual molds for the tarts. Use a spoon to press the base around the whole mold until it is smooth. Refrigerate for 2 hours.
Mix the lemon filling with the mascarpone cheese. Remove the individual molds from the refrigerator and pour the filling on top of each one. Cover with raspberries and return the molds to the refrigerator for 2 hours.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Baby Spinach Salad with Granola
Fruit Roll Strawberry Ups (Strawberry Rolls)
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: