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Categories:
butter all-purpose flour sugar almond filling eggs egg yolks sugar syrup all-purpose lemon Freshly Juiced Lemons whiskey vanilla thyme
Viewed: 93 - Published at: 7 years agoIngredients
- FOR THE CRUST:
- 1-1/2 stick Organic Unsalted Butter, Diced
- 1 cup All-purpose Flour
- 1 cup Almond Flour
- 1/4 cups Packed Light Brown Sugar
- 1/2 cups Evaporated Cane Juice Sugar
- 1/4 teaspoons Salt
- 1 teaspoon Organic Almond Extract (optional- You Can Use Vanilla Also!)
- FOR THE FILLING:
- 4 whole Large Eggs
- 2 whole Egg Yolks
- 1-1/2 cup Raw Sugar
- 1/2 cups Agave Syrup
- 1/3 cups All-purpose Flour
- 1 whole Lemon, Zested
- 1 cup Freshly Juiced Lemons (for 1 Cup You'll Need Roughly 5-6 Whole Lemons)
- 1-1/2 Tablespoon Whiskey
- 1 teaspoon Pure Vanilla Extract
- 12 sprigs Fresh Thyme
Method
- For the crust:
- 1. Preheat oven to 350 F.
- 2. Grease a 9x13 inch pan with butter and line with foil. Make sure to grease foil as well.
- 3. Pulse the butter, both flours, sugars and salt in a mixer or food processor until dough comes together; it should take about a minute. Then add in almond or vanilla extract and pulse to combine.
- 4. Press evenly into bottom and up the sides of the pan.
- 5. Bake 25 minutes or until golden brown. When done remove it from the oven and set aside until ready with filling.
- For the filling:
- 1. Whisk the whole eggs and yolks, sugar, agave syrup and flour together until creamy.
- 2. Whisk in lemon zest, lemon juice, whiskey, and vanilla.
- 3. Remove thyme from stem and add leaves to the filling.
- 4. Reduce oven to 300 F.
- 5. Add filling to crust and return to the oven.
- 6. Bake for 30-35 minutes until the crust sets.
