French Lemon Tart - Lightened up Version

"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."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
40mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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 recipe #177343 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.
     
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