Sugar-Free Lemon Tart

Crust

 

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon Lite&Sweet Natural Sweetener

1 cup butter (2 sticks)

1/4 cup (very cold) water

 

Filling 

 

6 large egg yolks

1 1/2 cups Lite&Sweet Natural Sweetener

1/2 cup freshly squeezed lemon juice

1/2 cup (1 stick) unsalted butter, cut into small pieces

1 tablespoon granted lemon zest

 

Directions: 

 

Crust

In the food processor combine flour, salt and sugar; pulse to mix. Add butter pulse until mixture resembles a fine meal. Add the very cold water and pulse so the dough comes together. Put the dough into plastic wrap and refrigerate for 1 hour to rest. After use the cheese grater to grade the dough into desired pie pan and use fingers to mold the dough to the bottom of pie pan. Bake dough at preheated 375 degrees oven for 20 minutes.

 

Filling

To make lemon curd, strain the egg yolks through a sieve into a medium-size sauce heavy saucepan. Add Lite&Sweet and lemon juice, stir to combine, and cook over low heat, stirring constantly for about 20 minutes, until mixture thickens. Remove from heat and add butter a piece at the time until fully incorporated, at last stir in the lemon zest.

 

Pour the cooled lemon curd into the baked shell(s) and chill until set.

Enjoy with cream fresh on the side.

 

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Sugar-Free Lemon Tart
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