Lemon Tart

Lemon Tart
Staff Writer
Lemon Tart
Ward Alper

Lemon Tart

This diabetic-compatible tart will remind you of evenings in a sidewalk café in Paris, minus the cigarette smoke.

6
Servings
312
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 3/4 Cups flour, plus more for rolling the dough
  • 1 large egg
  • 1/4 Cup granulated sugar substitute
  • 1/4 Cup butter
  • Pinch of salt
  • 1/4 Teaspoon cinnamon
  • 1/2 Teaspoon baking powder
  • Cooking spray
  • 1/8 Teaspoon ground cardamom (optional)
  • 1/4 Cup almonds, walnuts, or pecans, toasted

For the filling

  • 8 Ounces cream cheese, at room temperature
  • 3 large eggs
  • Zest and juice of 2 lemons
  • 2/3 Cups granulated sugar substitute

Directions

For the crust

In the bowl of a food processor, pulse the flour, almonds, sugar, salt, cinnamon, cardamom, if using, and baking powder to mix. Cut the butter into 8 pieces and add to the dry ingredients. Pulse until the mixture resembles coarse pea-sized bits. Add the egg and continue to pulse until the dough forms a ball that revolves on the blade (you may need to add 1-2 tablespoons iced water to make this work). Remove the dough, pat out to a disk, and wrap in plastic wrap. Refrigerate for 35-45 minutes.

Dust a work surface with flour. Roll out the dough to about a 14-inch circle. Place into a 9- to 10-inch fluted tart pan with a removable bottom. (This dough is fragile and will break, but you can just piece it back together with your fingers.) Refrigerate for 15-20 minutes before filling.

For the filling

Preheat the oven to 350 degrees.

Beat the cream cheese in the bowl of a food processor or electric mixer until smooth. Add the granulated sugar substitute and beat until incorporated. Add the eggs 1 at a time, beating well after each addition. Add the lemon juice and beat until well mixed. Stir in the lemon zest by hand.

Pour into the crust and bake for 30 minutes. Transfer to a wire rack and let cool. Refrigerate for 2-3 hours.

Nutritional Facts

Total Fat
15g
21%
Sugar
9g
10%
Saturated Fat
9g
38%
Cholesterol
37mg
12%
Carbohydrate, by difference
40g
31%
Protein
5g
11%
Vitamin A, RAE
113µg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
343mg
34%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
2µg
4%
Sodium, Na
411mg
27%
Water
48g
2%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.