You don’t have to refuse dessert with this low calorie lemon tart. The sharp lemon filling smells so tantalising, you’ll barely be able to wait the 1 hour 50 minutes it takes to make!
YOU WILL NEED
23 x 2cm loose-bottom flan tin
1 pack of short crust pastry
3 medium eggs, plus 2 medium egg whites
140g icing sugar, plus extra for dusting
2 tbsp finely grated lemon zest (about 4 lemons)
125ml lemon juice (from 4-5 lemons)
200ml tub half-fat crème fraîche
Cook time: 55 mins
Prep time: 55 mins
Calories per serving: 186
HOW TO DO IT
1. Preheat the oven to 190C/gas 5. On a lightly floured surface, roll out the pastry so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins.
2. Meanwhile, beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
3. Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden. Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case.
4. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, garnish with some lemon rind, grab a fork and enjoy!