The intense lemon flavor and delicate texture of this Eggless Lemon Tart make it a perfect ending for any meal. Made from scratch, the crust contains less fat than a regular recipe.
Since I really wanted something easy to make that was sweet and bursting with tangy lemon flavors, I settled on this Eggless Lemon Tart. It is also an egg free recipe for the filling as well as for the pastry.
I tried it, my family tried it. We all agreed that it came out pretty darn tasty. It had zing. The only thing that it did not have was a lot of colors for that I have used one or two drops of yellow food coloring in the filling.
So this is my low fat and Eggless Lemon Tart recipe. I hope you will enjoy it as much as we do.
EGGLESS LEMON TART
Yield : 20 tarts
2 cups all purpose flour
2 tablespoon sugar
1/4 tsp salt
1/2 cup cold butter
4-5 tablespoon ice water
1/2 cup lemon juice
1/2 cup castor sugar
1/2 cup water
1/2 cup cream
1 tsp grated lemon zest
2.5 tablespoon corn flour
1/8 teaspoon salt
2 drops yellow food coloring
Place flour, sugar and salt in a mixing bowl.
Using your fingertips, quickly rub in the butter until the mixture resembles bread crumbs.
Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.
Wrap the dough in plastic, chill for 30 minutes-1 hour.
For filling: Whisk together the sugar, lemon juice, cream, water, salt, corn flour and lemon zest.
Preheat oven at 180 C.
Punch dough down, pinch dough into 1.5 in ball. Press each ball into tart mold starting from the base, push the dough outward with your thumb, Trim away any excess dough. Fill up tart 3/4 full with lemon filling.
Bake tart for 25-30 minutes @ 180 C until the edges are brown.
Cool in muffin pan for 5 minutes, transfer onto rack to cool.
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