About the bake
This luscious lemon tart recipe is perfect for a light after dinner dessert. Best of all it is made with Truvia, so it is only 242 calories per serving (based on this recipe serving 6).
Method
Step 1:
Preheat the oven to 160°C, (fan 140°C, gas mark 3).
Step 2:
Mix together the evaporated milk, salt and cornflour.
Step 3:
Whisk together the egg yolks, whole eggs and Truvia®,
until thick and creamy.Step 4:
Whisk in the evaporated milk mixture and then gradually whisk
in the lemon zest and juice.Step 5:
Place the pastry case onto a baking sheet and pour the lemon
mixture into the pastry case.Step 6:
Bake for 25 minutes until just set. Cool on wire rack.
Step 7:
When cool enough, refrigerate for 2-3 hours. Remove from the fridge 20 minutes before serving with raspberries and low fat crème fraiche.
Ingredients
For the Pastry
- Pastry shell (23cm ready made)
For the Filling
- 160ml Evaporated milk (light)
- 0pinch Salt
- 2 tsp Cornflour
- 2 Egg yolk(s) (free range)
- 2 Egg(s) (free range)
- 1 tbsp Truvia granulated sweetener
- 3 Lemon
For Serving
- Raspberries
- Crème fraîche
Recipe Reviews
I'd like to try this recipe, but why add raspberries, crème fraiche and salt to the list of you don't ue them?
0 salt
0 raspberies
0 crème fraiche
???????
Ingredients
For the Pastry
- Pastry shell (23cm ready made)
For the Filling
- 160ml Evaporated milk (light)
- 0pinch Salt
- 2 tsp Cornflour
- 2 Egg yolk(s) (free range)
- 2 Egg(s) (free range)
- 1 tbsp Truvia granulated sweetener
- 3 Lemon
For Serving
- Raspberries
- Crème fraîche