How to make lemon tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber and nutrients

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive than white sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine is often cheaper.

Melt 250 grams of unsalted butter in a pan over low heat, whisking until fully melted.

Add 500 grams of caster sugar to the melted butter and mix well, ensuring it doesn't get too hot.

Add 4 eggs one by one, mixing well after each addition to create a fluffy mixture.

Add lemon juice and lemon zest, ensuring to cover any seeds from the lemons.

Return the mixture to the stove and keep stirring gently to avoid incorporating too much air.

Bring the mixture to a gentle boil and stir for at least one minute until it thickens.

Remove from heat and let it rest for a few minutes to create a skin on top.

Pour the lemon curd into the sweet pastry tart case, filling it to the top.

If there is leftover mixture, it can be stored in a jar for later use as a spread.

Let the tart set at room temperature before placing it in the fridge for about four hours to harden.

Once set, glaze the top and finish as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens