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Zesty Lemon tart

Serving icon

Serving size

6

Ingredients

  • 23cm deep ready-made pastry case (or make your own)
  • 160ml light evaporated milk
  • Pinch of salt
  • 2 tsp cornflour
  • 2 egg yolks
  • 2 whole eggs
  • 1 tbsp Truvia® calorie-free sweetener
  • Grated zest and juice of 3 large lemons

To serve

  • Raspberries (optional)
  • Low fat crème fraiche (optional)

Directions

  1. Preheat the oven to 160°C, fan oven 140°C, gas mark 3.
  2. Mix together the evaporated milk, salt and cornflour.
  3. Whisk together the egg yolks, whole eggs and Truvia®, until thick and creamy.
  4. Whisk in the evaporated milk mixture and then gradually whisk in the lemon zest and juice.
  5. 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.
  6. Remove from the fridge 20 minutes before serving with raspberries and low fat crème fraiche.