low carb lemon tart

low carb lemon tart

This lemon tart adds a touch of style to an afternoon tea.

  • Takes 1hr + chilling
  • Serves 8
  • Intermediate

INGREDIENTS

  • 160g almond flour
  • 30ml arrowroot flour (from health stores)
  • pinch salt
  • 45ml xylitol syrup
  • 45ml melted butter
  • 10ml vanilla essence

FOR THE FILLING

  • juice of 4 lemons
  • 65g erythritol/xylitol
  • 6 eggs
  • 350ml double cream
  • zest of 2 lemons

METHOD

  1. Preheat oven to 160°C. Combine the flours and salt. Add the xylitol, butter and vanilla and mix to a soft dough. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  2. Roll the pastry between 2 pieces of baking paper in a 25cm diameter circle. Freeze for 5 minutes.
    Line the pastry in a 20cm diameter fluted pastry pan. Bake for about 20 minutes or until lightly crisp.
  3. Increase oven temperature to 180°C.
  4. For the filling, heat the lemon juice and xylitol on medium-high. Stir until well combined and bring to a boil. Remove from heat.
  5. Place the eggs in a large bowl. Add the lemon syrup in a slow steady stream while whisking.
  6. Place the cream in a saucepan and bring to a boil. Remove from heat and pour over the egg mixture
    while whisking.
  7. Pass the egg mixture through a sieve. Add the lemon zest.
  8. Pour the filling into the pastry case. Bake for 25-30 minutes or until the lemon filling is almost set. Cool.
    Refrigerate for 2 hours before serving.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE CRPHOTOGRAPHIC

Magazine issue date: May, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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