Low Fat Sugarless Lemon Tarts Recipes

NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART

Steps:

• Lemon Filling:.
• Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
• Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
• Meringue:.
• Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.

LOW FAT SUGARLESS LEMON TARTS

Steps:

• In a saucepot over medium heat combine yolks, sugar substitute (I used equal packets), zest, juice and butter.
• Stir constantly 5-7 minutes with a wisk until mixture coats the back of the spoon.
• Remove from heat and strain through a wire mesh sieve placed over a bowl. Place aside.
• Mix all the crust ingredients together. Line muffin tin with six paper muffin cups. Press the crumb base evently across the bottom of the muffin cups and then slowly work the crumbs upward along the sides of the cups until a crust is formed.
• Bake at 400°F for 15 minutes and then remove from heat. Divide the filling evently into the crumb crusts and then bake for 10 more minutes at 400°F
• Remove from oven and cool for 2-3 hours.

THE ULTIMATE MAKEOVER: LEMON TART

Steps:

• 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.