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Receta Strawberry Cream Cheese Lemon Pie
by Hungry Jenny

Strawberry Cream Cheese Lemon Pie

This has a butter-free pastry made with oats and coconut, yum!

You can eat these warm, but if you want to have them as a cold dessert, switch the oven off and leave them to cool inside with the door slightly open. This should stop the filling from sinking inwards!

The prep time might seem a bit long, but it's just to allow the pastry to rest in the fridge after you've made it, so make the pastry the night before if preferred.

I used a 12 x 8" flan tin to make this.

http://hungryjenny.blogspot.com/2010/10/friday-pie-day-strawberry-cream-cheese.html

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 15

Ingredientes

  • 125g strawberries, cut into 30 slices
  • Zest of 2 lemons
  • 200g soft cream cheese
  • 100g icing sugar
  • 2 egg yolks
  • 1 tsp vanilla essence
  • 100g plain flour
  • 50ml grapeseed or olive oil
  • 50g rolled oats
  • 25g dessicated coconut
  • 1 egg white
  • Some cold water

Direcciones

  1. Sift the flour into a large bowl, then mix in the oats and coconut.
  2. Add the oil and knead into a dough, gradually adding bits of water as needed. Wrap and refridgerate for 30 minutes.
  3. Roll out the dough into a rectangle and transfer to a flan tin. Roll up the edges to create a 'lip' all the way around. Bake at 220 degrees C for 10 minutes. Brush with egg white, then return for another 5 minutes.
  4. Reduce oven to 190 degrees C. Whisk the remaining ingredients, except for the strawberries.
  5. Carefully pour the filling into the baked crust, levelling out with a knife. Return to the oven for 20 minutes until almost done - then remove and top with the strawberry slices. Return to the oven for another 5 minutes.