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Lemon Custard Tart Recipe



INGREDIENTS:

for the crust
  • 1 large egg white
  • 4 Tablespoons butter or coconut oil, melted and slightly cooled
  • 2 Tablespoons water
  • 3 Tablespoons granulated stevia
  • 1 box Simple Mills bread mix
for the filling
  • 2 large eggs
  • 2 large egg yolks
  • Zest of one large lemon
  • ½ cup fresh lemon juice
  • ½ cup granulated stevia
for garnish
  • Lemon slices (raw or candied), optional
  • Powdered sugar, optional

Lemon Custard Tart Recipe

INSTRUCTIONS:

  1. Preheat the oven to 350F. Lightly grease a tart pan with a removable base and set aside.
  2. Prepare the crust: in a large bowl, whisk together the egg white, melted butter (or oil), water and stevia. Add the bread mix, and mix until combined.
  3. Gather the dough into a ball and transfer to the prepared tart pan. Use the heel of your hand to gently press the dough into an even layer across the bottom of the pan, then up the sides. Use your fingertips to pinch off the excess dough that rises above the edge of the pan.
  4. Top the crust with a layer of parchment paper, then fill the shell with pie weights (see note) and cook for 10 minutes.
  5. While the crust is pre-baking, make the filling: in a stand mixer fitted with the beater attachment, or using a hand mixer, thoroughly mix the eggs and yolks together so that no clumps of white or yolk remain. Add the lemon zest, juice, and stevia, and beat until combined.
  6. Once the crust is done pre-baking, do not turn off the oven. Pour the filling into the crust and bake, still at 350F, for 35-45 minutes until a firm crust forms on top, but the filling is still a little soft to the touch. If you prefer a less custard-y texture, bake an extra 5 minutes until firm.
  7. Remove and cool before serving. Garnish with lemon slices if desired, but if using raw lemon slices, remove them before eating. Alternately, you can dust the top of the tart with powdered cane or coconut sugar before slicing.

Source: A Clean Bake
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Lemon Custard Tart Recipe Lemon Custard Tart Recipe Reviewed by kuji hara on 2:37 AM Rating: 5

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