Prep 15 mins
Cook 25 mins
This is an easy to make and delicious pie based on the traditional French Tart Au Citron with only a fraction of the fat and calories. Prepare it in a flan or quiche pan if you have one. The recipe is from Anne Lindsay's New Light Cooking Edited to add: As stated by I'mPat, be sure to use the icing sugar to cut the tartness of this recipe.
- 3 eggs
- 2 egg whites
- 118.29 ml granulated sugar
- 2 medium lemons, grated rind
- 118.29 ml fresh lemon juice
- 59.14 ml fresh orange juice
- 9 inch pie crusts, baked
- 9.85 ml icing sugar
- Using an electric mixer, beat eggs, egg whites and sugar for 4 minutes or until thick and creamy.
- Beat in lemon rind.
- Beating constantly, slowly drizzle in lemon juice and orange juice.
- Pour into baked pie shell and place on baking sheet.
- Bake in 350F oven for 25 to 30 minutes or until filling is slightly puffed, browned on top and barely set (may still be wobbly in center).
- Let cool completely.(You may cover and refrigerate for up to 8 hours after this point).
- Just before serving sift the icing sugar over top.
If you like a tarty lemon tart them this is definately the recipe for you, I only used the zest of 1 large lemon but followed through with the rest of the ingredients and used a half mix of my own recipe of Shortcrust Pastry 177434 (Shortcrust Pastry) as the base but this was my only disaster as I used a new mini food processaor and didn't get it right and the pastry was a little tough but I was more than happy with the presentation and the recipe as a whole. Would definately advise the use of the icing sugar on top to help cut through the tartiness of the filling and also quite honestely think with a little icecream or cream on the side you could stretch this to 10 without problems. A lovely light refreshing dessert, made for Please Review My Recipe.