I somehow think that Lemon Tart should be on the list of ‘Healthy Dessert’. Let’s take a look at the ingredient substitution, we have
• coconut/ almond flour for app flour
• stevia/ natural sweetener for powder sugar
• margarine for unsalted butter
The lemon curd nails itself good enough with the perfect balance between lemon juice and egg yolk. You won’t even need a sprinkle of cornstarch during this step, trust me!
The decision to make this cake came across with struggling. I don’t know about your place, but lemon in Vietnamese market is classified as one of the most expensive shit 😶
- 55 grams sugar
- 2 eggs + 2 egg yolks
- 100 ml lemon juice
- Zest of 1 lemons
- 85 gr butter
- 1 pre-baked tart shell for 25cm tart tin.
Except for the butter, whisk all the ingredient over a bain-marie until the batter is thickened and creamy.
Take it off the heat, gently fold in the butter for another 8-10 minutes.
When everything is combined, pour the batter onto the prepared tin. Baked for 6-8 minutes. Leave it to cool and put it in the fridge until it is ready to served!
I surprised my mom with this mesmerizing dessert on her birthday. A month ago when I was finishing the last step of my Chocolate Ganache tart, she was wondering if the sour taste would have gone well in a tart based. I’m not sure if she had had her answer yet, but she did asked me to make it again.
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