12 Serves
57 Mins
Prepare the shortcrust pastry by mixing flour, butter, and sugar in a mixing bowl, then press it into the baking pan and pre-bake until lightly golden.
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AmericanVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
154 mg / 4,700 mgSodium
165 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a clean mixing bowl, combine the curd cheese, sugar, egg yolks, lemon zest, and vanilla extract until smooth, then spread this mixture evenly over the pre-baked crust.
Bake the cake in the oven until the filling is set, then remove and spread a layer of apricot jam over the top.
Using an electric mixer, whip the egg whites with sugar until stiff peaks form, then pipe the meringue in a lattice pattern over the jam and return to the oven until golden brown.
10
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Tunisian
American