“These hit the spot when craving lemon tarts while on a diet. I made the crust recipe up. I would welcome any suggestions for improving it.”
READY IN:
1hr
SERVES:
6
YIELD:
6 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepot over medium heat combine yolks, sugar substitute (I used equal packets), zest, juice and butter.
  2. Stir constantly 5-7 minutes with a wisk until mixture coats the back of the spoon.
  3. Remove from heat and strain through a wire mesh sieve placed over a bowl. Place aside.
  4. Mix all the crust ingredients together. Line muffin tin with six paper muffin cups. Press the crumb base evently across the bottom of the muffin cups and then slowly work the crumbs upward along the sides of the cups until a crust is formed.
  5. Bake at 400°F for 15 minutes and then remove from heat. Divide the filling evently into the crumb crusts and then bake for 10 more minutes at 400°F
  6. Remove from oven and cool for 2-3 hours.

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