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).
Preheat the oven to 160°C, (fan 140°C, gas mark 3).
Mix together the evaporated milk, salt and cornflour.
Whisk together the egg yolks, whole eggs and Truvia®,
until thick and creamy.
Whisk in the evaporated milk mixture and then gradually whisk
in the lemon zest and juice.
Place the pastry case onto a baking sheet and pour the lemon
mixture into the pastry case.
Bake for 25 minutes until just set. Cool on wire rack.
When cool enough, refrigerate for 2-3 hours. Remove from the fridge 20 minutes before serving with raspberries and low fat crème fraiche.
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