Lemon Tart Stevia

Zesty Lemon tart

Serving size





  • 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)


  • 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.