Zesty Lemon tart

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.