Recipe Details
Ingredients
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1 ½cupsall-purpose flour
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1teaspoonbaking powder
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½cupbutter, softened
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½cupwhite sugar
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2largeeggs, separated
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1 ½teaspoonsgrated lemon zest
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½cupwhite sugar
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2teaspoonscornstarch
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2 ¼cupsred currants
Cooking Directions
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Make the dough: Sift flour and baking powder into a medium bowl. Mix in butter, sugar, egg yolks, and lemon zest until a dough forms. Cover and let rest in a cool place for 30 minutes. Set egg whites aside for the filling.
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Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of a 10-inch springform pan.
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Roll dough into a 10-inch circle; place into the prepared springform pan.
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Bake in the preheated oven until golden, about 25 minutes.
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Meanwhile, make the filling: Beat reserved egg whites in a glass, metal, or ceramic bowl until stiff. Gradually mix in sugar and cornstarch, then beat for 5 minutes. Fold in currants, then pour over crust in the springform pan.
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Return to the oven and bake until top is lightly browned, about 10 minutes. Cool to room temperature before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories257 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 6g |
31% |
| Cholesterol 65mg |
22% |
| Sodium 115mg |
5% |
| Total Carbohydrate 39g |
14% |
| Dietary Fiber 2g |
6% |
| Total Sugars 22g |
|
| Protein 4g |
7% |
| Vitamin C 11mg |
12% |
| Calcium 39mg |
3% |
| Iron 1mg |
7% |
| Potassium 108mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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