Recipes / < 60 Mins

French Lemon Tart - Lightened up Version
(1)
Recipe by Dreamer in Ontario

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.

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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