Lemon Tart (Tartlets)
- Number of Servings: 13
Ingredients
Sweetcrust Dough:2 cups = All Purpose Flour10 tbsp - Cold Butter( chopped into cubes)3 tbs - Splenda2-3 tbsp - Ice Cold WaterLemon Filling:3/4 cup - Lemon Juice3/4 cup - Splenda3/4 cup - Fat Free Evaporated Milk3/4 cup - Egg Substitute
Prepare the tart dough. Place the flour, butter and sugar in a food processor and process till the mixture resembles fine breadcrumbs.
Add the water till the dough forms a lump.
Wrap in plastic wrap and place in the fridge for at least 30mins
Roll dough out, and place in a pie tin. Blind bake the Crust with weights for 10mins at 350 degrees.
Remove the weights and bake for another 15mins till pastry turns golden brown.
Lower the temperature of the oven to 280 degrees.
Combine the splenda, lemon juice, egg sub and evaporated milk. Whisk till fully mixed.
Pour the lemon filling into the ready tart-shell through a sieve
Bake for 20-25 mins at 280 degrees till the filling is just set.
Remove from the oven and cool thoroughly.
TUCK IN! *ssss (sour)..AHHHh*
Number of Servings: 13
Recipe submitted by SparkPeople user LILSTARLET.
Add the water till the dough forms a lump.
Wrap in plastic wrap and place in the fridge for at least 30mins
Roll dough out, and place in a pie tin. Blind bake the Crust with weights for 10mins at 350 degrees.
Remove the weights and bake for another 15mins till pastry turns golden brown.
Lower the temperature of the oven to 280 degrees.
Combine the splenda, lemon juice, egg sub and evaporated milk. Whisk till fully mixed.
Pour the lemon filling into the ready tart-shell through a sieve
Bake for 20-25 mins at 280 degrees till the filling is just set.
Remove from the oven and cool thoroughly.
TUCK IN! *ssss (sour)..AHHHh*
Number of Servings: 13
Recipe submitted by SparkPeople user LILSTARLET.
Nutritional Info Amount Per Serving
- Calories: 169.7
- Total Fat: 9.1 g
- Cholesterol: 24.1 mg
- Sodium: 109.8 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 0.6 g
- Protein: 4.6 g
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