Lemon Pie
Vitamin C
cobalt (Co)
Vitamin A
selenium (Se)
Choline
silicon (Si)
Description
Quick and delicious open pie with lemon filling on a crispy shortbread cookie crust. Sweet and sour, aromatic, perfect with tea or coffee.
- Preheat the oven to 180°C (350°F).
- Crush the shortbread cookies into crumbs.
- Melt 5 g of butter and mix with cookie crumbs and 6.5 g of sugar.
- Press the mixture into a baking pan to form the crust.
- Wash the lemon, cut into thin slices, and remove the seeds.
- In a saucepan, combine 11.5 g of butter and 25 g of sugar, heat until sugar dissolves.
- Add lemon slices to the syrup and simmer for 5-7 minutes until softened.
- Arrange lemon slices on the crust and pour over the remaining syrup.
- Separate one egg white and beat slightly. Brush over the top of the pie.
- Bake for 20-25 minutes until golden brown.
- Allow the pie to cool before serving.
457.0
273 kcal / 100 g
kcal
6.05 g
3.6 g / 100 g
Protein
53.6 g
32.0 g / 100 g
Carbohydrates
23.4 g
14.0 g / 100 g
Fats
0.9 g
0.5 g / 100 g
Ash
2.0 g
1.2 g / 100 g
Fiber
47.3%
Water
37.9 g
22.6 g / 100 g
Sugars
9.1 g
5.4 g / 100 g
Starch
0.1 g
0.06 g / 100 g
Omega-3
0.81 g
0.48 g / 100 g
Omega-6
13.2 g
7.9 g / 100 g
SFA
