Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 oz Soft all-vegetable margarine
- 2 oz Sugar or pear & apple spread
- 2 1/2 oz Plain wholemeal flour
- 2 1/2 oz Pinhead oatmeal
Preparation
MMMMM-----------------------LEMON FILLING---------------------------- 2 md Lemons 1/2 pt Concentrated soya milk 2 oz Sugar 1 oz Plain white flour or -cornflour 18 oz Plain regular tofu 1. Heat oven to 180?C/350?F/Gas 4 2. Line an 8in diameter flan tin with baking parchment. 3. Mix all ingredients together thoroughly. Press into base of tin and bake for 10-15 minutes until golden brown. Allow to cool. Lemon Filling : 1. Finely grate the zest and squeeze the juice of both lemons. 2. Place lemon zest and juice in liquidiser with remaining filling ingredients. Blend until fairly smooth. 3. Pour filling on to cooked base. 4. Bake at 180?C/350?F/Gas 4 for 20-30 minutes, until set. To Serve: When cool, spread top with 225g / 8oz sugar-free blackcurrant jam. Serve with non-dairy cream (see above). Converted by MC_Buster. Converted by MM_Buster v2.0l.
