Healthish Lemon Tart

Hello you guys,

Spring is here and so are the best fresh desserts. We made this recipe in one of my Weekly Workshops and it was a huge success! this is a classic lemon tart with some changes so it’s healthier and it has a lower sugar content.

I hope you guys enjoy!

For the crust

• 2 sticks of butter

• 1 cup monk fruit (sugar)

• 1 tsp salt

• 2 eggs

• 1/2 cup almond flour

• 3 cups flour or whole wheat flour

For the Filling

• 1 1/2 tsp gelatine

• 2 1/2 tbsp water

• 1/2 cup lemon juice

• 1/2 cup honey

• 4 eggs

• 3/4 cup monk fruit (sugar)

• 1 stick of butter

• lemon zest

For the honey meringue

• 1/2 cup honey

• 2 tbsp water

• 1/4 cup egg whites

• pinch of salt

• lemon drops

Directions

Crust:

• In a stand alone mixer, using the paddle attachment cream butter

• When the butter is super soft and creamy, add monk fruit sugar and keep mixing until light and fluffy

• Add eggs and a pinch of salt

• Mix until very well incorporated, light and fluffy

• Then, add almond flour and flour. Mix again until you have a dough

• finish mixing by hand to avoid over mixing

• Wrap in plastic and cool down in the fridge for at last 30 min.

• After cooling, roll your dough evenly and transfer to a pie/tart mold. Make sure you press down the edges very well

• Press the bottom part with a fork

• Bake at 350 F for 20 min or until golden brown and crispy

Filling

• Mix gelatine and water, whisk very well and set aside

• In a pan, mix lemon juice, honey and zest

• In a bowl, mix monk fruit sugar and egg, whisk

• Bring the lemon juice honey mixture to a boil and temper eggs. (Once it boils transfer to egg mixture, whisk together and transfer everything back to the pan to cook)

• Kepp whisking continuously while it cooks. Bring to a boil and cook for 3 min

• When it’s cooked, let it cool for 5 min and add gelatine

• Then, let it cool for at least 15 min and add butte, whisk together to incorporate (optional to use an emulsion blender)

• Transfer to your baked crust and chill until it is completely set and cold

Honey Meringue

• Cook your honey and water to 118 C

• When your honey syrup reaches 108 C, start mixing your egg whites at high speed in a stand-alone mixer using the whisk attachment

• When it reaches 118 C, add syrup (still mixing in high speed) to your egg whites and keep mixing until you have a hard peak meringue

• Before you stop mixing, and a pinch of salt and lemon drops.

Add you meringue to your cold lemon tart and you are done! if you have a torch at home you can torch it to give it a warmer effect.

I hope you enjoy this recipe,

Much love,

Mariana