Reduce fat – but not flavour – with these delicious waistline-friendly lemon squares1/2 cup lemon infused olive oil
150g caster sugar
3 free-range eggs, separated
Zest of three lemons plus the juice of one
400g tub of ricotta
125g self-raising flour or 140g ground almonds
1 teaspoon baking powder
Method
Preheat the oven to 180°C.
Beat together the oil, sugar and the yolks of the eggs.
Add the ricotta and zest and juice of the lemons, beating them all together.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Carefully fold the egg whites into the main mixture, trying not to lose too much air through over-mixing, then do the same with the flour (or ground almonds) and baking powder.
Pour the mixture into a large cake tin. Bake for about 40 minutes, until golden brown on top.
Cool and cut into 15 slices.
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