There are never enough good recipes for a pie. Today we have one with an airy sponge, the smell of lemon and cream on top. One piece has 22g of protein per portion, so it also keeps you fuller for longer.
Shop ingredients
Nutrition (1 serving)
- 279 kcal
- 25 g carbohydrates
- 8 g fats
- 22 g protein
Per 8 portions
- 175 g plain flour
- 75 g xylitol
- 1 pinch vanilla pods
- 2 tsp baking powder
- 50 g baking protein
- 1 pinch lemon zest
- 1 tbsp lemon juice
- 1 egg
- 200 ml milk
- 50 g ghee
- 500 g light curd cheese
- 250 g curd cheese
- 1 tbsp lemon juice
- 1 pinch lemon zest
- 30 g chicory syrup
Instructions
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Start by making the sponge batter. In a bowl, mix flour, xylitol (or your preferred sweetener), baking protein, baking powder, a pinch of vanilla seeds from a vanilla pod, and lemon zest.
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Then add an egg, a tablespoon of lemon juice, milk, and melted ghee. Bake in an oven preheated to 170 °C for 25 minutes.
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Whilst the sponge is baking, make the cream.
In a bowl, mix the curd cheese. Add the chicory syrup, lemon juice, and lemon zest.
Mix until smooth and place in the fridge.
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Spread the baked and cooled sponge with the cooled cream. If you want to make it look super fancy, you can top it with slices of lemon before you serve it. However, don't leave it on top of the cream for too long, as it could make it bitter.
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Enjoy!
