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

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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