The ultimate makeover: Lemon tart

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

Recipe uploaded by

Angela Nilsen

32 ratings 4

Recipe by Angela Nilsen

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Tested

Difficulty and servings

Cuts into 12 slender slices

Preparation and cooking times

Prep 35 mins

Cook 55 mins

Plus chilling

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

Per serving

186 kcalories, protein 4g, carbohydrate 24g, fat 9 g, saturated fat 4g, fibre 0g, sugar 15g, salt 0.14 g

Recipe from Good Food magazine, July 2010.

Latest comments and suggestions

Results 41-46

Char

17 February 2013

Char commented on this recipe

Made this today, and I'm already on my third slice!. Would definitely recommend this recipe. Very tasty and easy to make.

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Say what?

22 February 2013

Say what? rated and commented on this recipe

This recipe was okay, it was very lemony and had a lovely taste,however, the base was to small and i had to redo it three times! And than it turned out to be under-done. I don't think I'll use it again.

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kimya

28 February 2013

kimya rated and commented on this recipe

I have made this recipe twice, usually when I am dieting and visitors arrive! They don't know it is low fat and I don't spoil my diet too much.Both times have served it with fresh raspberries, I was worried that the pastry would break, however I followed the recipe carefully and it worked perfectly. My husband loves lemon tart and he was happy and so was I !

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WendyBH

28 February 2013

WendyBH rated and commented on this recipe

Have made this a few times now and it's yummy. I used lower-fat margarine for the pastry and no oil. It went into the tin in a few pieces and I patchworked it together which worked fine. I used 4 eggs and the white leftover from the pastry, in the filling. I've made this for a few dinner parties and it's a great success.

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Deb

31 March 2013

Deb commented on this recipe

I used pastry from a Nigella pecan pie recipe (flour,oil, milk and squeeze it into tart tray) but used the filling from this recipe. Added some grated chocolate over the top. Loved the taste of the lemon, really nice. Definitely make it again.

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tastychef22

27 April 2013

tastychef22 commented on this recipe

tried this receipe very straight forward and tasted amazing

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