Low Fat Lemon Tart

Name: Low Fat Lemon Tart
Prep time: 20 min
Cook time: 23 min
Total time: 1 h 40 min
Cuisine: Universal
Ingredients: For the crust:; 50.0 g Butter; 140 g Flour; 12.0 g Powdered sugar; 13.5 g Canola oil; 20.0 g Egg yolks; 22.5 g Water; For the filling:; 180 g Eggs; 80.0 g Egg whites; 140 g Powdered sugar; 12.3 g Lemon zest; 129 g Lemon juice; 190 g Crème fraîche

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If you're looking for a delicious dessert that won't ruin your diet, try this low fat lemon tart. It's made with a crispy and a tangy lemon filling. This tart is bursting with flavor and freshness, and it's easy to make with simple ingredients. You'll love the contrast between the sweet and sour tastes, and the creamy and crunchy textures. This low fat lemon tart is perfect for any occasion, whether it's a family dinner, a picnic, or a party. Enjoy it with a cup of tea or coffee, or just by itself. You won't believe how good it is!

Category: Desserts

Source: www.bbcgoodfood.com

Equipment

	Mixing bowl
	loose-bottom flan tin

Ingredients

For the crust:
	Butter
	Flour
	Icing sugar
	Rapeseed oil
	Egg yolk
	Water
For the filling:
	Eggs
	Egg whites
	Icing sugar
	Lemon zest
	Lemon juice
	Crème Fraîche

Instructions

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then stir in the oil, egg yolk and cold water until dough comes together. Gather into a ball and on a lightly floured surface, roll out so it fits the 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 very 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.

Heat the oven to 190°C/170°C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Line the crust 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. Carefully pour into the warm pastry case.