Lemon Tart (Tartlets)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 13
- 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
View full nutritional breakdown of Lemon Tart (Tartlets) calories by ingredient
Number of Servings: 13
Ingredients
-
Sweetcrust Dough:
2 cups = All Purpose Flour
10 tbsp - Cold Butter( chopped into cubes)
3 tbs - Splenda
2-3 tbsp - Ice Cold Water
Lemon Filling:
3/4 cup - Lemon Juice
3/4 cup - Splenda
3/4 cup - Fat Free Evaporated Milk
3/4 cup - Egg Substitute
Directions
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.