Sweet treats with LESS SUGAR
LEMON TART WITH HONEY MERINGUE
A sweet and sharp tart that’s perfect for a teatime treat.
PER LARGE TART 488 cals, 24g fat, 11g sat fat, 61g carbs
MAKES 6 LARGE OR 24 MINI TARTS
✣ 300g (10oz) shortcrust pastry
✣ Lemon thyme, to garnish
For the curd:
✣ 60g (2oz) butter, softened
✣ 100g (3½oz) organic honey
✣ 2 eggs and 4 egg yolks
✣ Zest and juice of 2 lemons
For the honey meringue:
✣ 2 large egg whites
✣ ¼tsp cream of tartar
✣ 175g (6oz) organic honey
You will need:
✣ 6 x 10cm (4in) fluted tart tins or 24 mini tins, lightly oiled; baking beans, a piping bag and a star nozzle
1 Heat the oven to 180C/Gas 4. Roll out the shortcrust pastry on a floured surface to 3mm (¼in) in thickness. Cut rounds and carefully line the tart tins, leaving an overhang to allow for shrinkage. Prick the bases, line with foil, fill with baking beans and blind bake for 15-18 mins.
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