Ingredients for Light Lemon Tart
- Plain Flour
- Unsalted Butter
- 1/2 cup icing sugar
- Grapeseed Oil
- 1 large egg yolk
- 3 large eggs
- Egg Whites
- Zest of 2 large lemons
- Juice of 2 large lemons
- Light Sour Cream
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How to Make Light Lemon Tart
- Combine 2 cups all-purpose flour and 1 cup (2 sticks) cold unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs.
- Add 1/2 cup icing sugar, 2 tablespoons vegetable oil, 1 large egg yolk, and 1 1/2 to 2 tablespoons of ice water. Pulse until the dough just comes together to form a ball.
- Turn the dough out onto a lightly floured surface. Knead gently, shape into a disc, and roll out to a 25cm circle. Carefully transfer the pastry to a 23cm loose-base flan pan (2cm deep). Trim the edges and prick the base lightly with a fork. (Skip chilling)
- Preheat oven to 190°C (170°C fan-forced). Place the pan on a baking tray. Line the pastry with baking paper, fill with pastry weights (or dried beans/rice), and bake for 15 minutes. Remove the paper and weights and bake for another 5 minutes, or until the crust is pale golden.
- Meanwhile, prepare the filling: In a bowl, whisk together 3 large eggs and 3 large egg whites until well combined.
- Sift 1 cup icing sugar into a separate bowl. Gradually whisk in the egg mixture, then stir in the zest and juice of 2 large lemons.
- Strain the lemon mixture through a fine-mesh sieve. Stir in 1 cup sour cream and whisk until smooth and creamy.
- Carefully pour the lemon filling into the warm pastry crust.
- Reduce oven temperature to 150°C (130°C fan-forced). Bake for 25-30 minutes, or until the tart is just set but still slightly wobbly in the center.
- Let cool for 1 hour. Dust with extra icing sugar before serving.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
48g
Fat
19g
Carbs
7g
