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  • Liliana Walton

Lemon Tart

This Lemon Tart was a quick easy delicious dessert and I hope you enjoy it and the story behind it.

A week before Christmas mum and I were doing cooking. So we decided to make a family favorite, pavlova. But as you all know pavlova only uses the egg whites. We were left with lot's of egg yolks. So I decided to make a Lemon Tart. Mum was in the middle of a meeting, so I jumped on the net and found a lemon tart recipe. It took a while before I found the right one, but when I did I made it straight away. I adapted the recipe so that it would be sugar free. The reason I wanted to make it sugar free was not only because I wanted a healthy dessert but also because my mum and sister had gone sugar free for the last year and they usually missed out on lot's of delicious foods. P.s They were very grateful.

Ingredients For The Base

1/3 cup of coarsely chopped nuts, preferably raw (walnuts, pecans, almonds or hazelnuts)

3/4 cup plus 2 table spoons flour, plus more for the work surface

1 tablespoon honey

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces


1. In a food processor, pulse the nuts and the 2 tablespoons of flour until the nuts are finely

ground. Add the rest of the ingredients and pulse together until the mixture is sandy.

2. Roll the dough into a ball then wrap it in plastic wrap. Put it in the refrigerator for an hour

or until it is hard.

3. Preheat the oven to 180 degrees Celsius.

4. Roll the dough in flour until it get's soft. Then roll it until it's 1/4 of an inch in height

and 10 inches in diameter. Now put into a 9 inch tart pan and cook for 25-30 minutes

or until the crust is golden.

Ingredients for the filling

1/4 cup of honey

1 1/2 tablespoons plain cornflour

2 tablespoons cornflour

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

30g butter

4 egg yolks, beaten


1. Preheat the oven to 180 degrees Celsius.

2. In a medium saucepan, whisk together the honey, flour, cornflour and salt.

Stir in the water, lemon juice and zest. Cook over medium-high heat, stirring frequently,

until mixture comes to a boil. Stir in butter.

3. Place egg yolks into a small bowl and gradually whisk in 1/2 cup of the hot sugar

and flour mixture. Whisk egg yolk mixture back into remaining sugar/flour mixture.

4. Bring to a boil and continue to cook while stirring constantly until thick. Remove

from heat. Pour filling into the baked pastry shell. Then cook for 10 minutes.

5. Enjoy!!!

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