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French Lemon Tart - Lightened up Version

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“This is an easy to make and delicious pie based on the traditional French Tart Au Citron with only a fraction of the fat and calories. Prepare it in a flan or quiche pan if you have one. The recipe is from Anne Lindsay's New Light Cooking Edited to add: As stated by I'mPat, be sure to use the icing sugar to cut the tartness of this recipe.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer, beat eggs, egg whites and sugar for 4 minutes or until thick and creamy.
  2. Beat in lemon rind.
  3. Beating constantly, slowly drizzle in lemon juice and orange juice.
  4. Pour into baked pie shell and place on baking sheet.
  5. Bake in 350F oven for 25 to 30 minutes or until filling is slightly puffed, browned on top and barely set (may still be wobbly in center).
  6. Let cool completely.(You may cover and refrigerate for up to 8 hours after this point).
  7. Just before serving sift the icing sugar over top.

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