As Healthy As Can Be!

Healthy Lemon Tart Recipe

The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!

Healthy-lemon-tart-recipe-1-SunCakeMomWho thought that pie making can be complicated? Well not so much as we are still talking about a pie or tart not a Dobos torte but there are special techniques to follow to achieve the perfect crust.

It’s interesting though that these techniques aren’t written down in recipes as considered a common knowledge, like part of a tradition that trickles down from old to young through generations without ever wasting time talking about it.

It’s like the knowledge of making cassava -that is a high cyanide content thus highly poisonous plant- edible. Yet, tribes in South America are using cassava for thousands of years as their primary energy source without even knowing about its dangers.

It’s their cultural evolution that allowed them to develop elaborate methods that reduced the poison content of their food without sophisticated testing equipment or even knowledge of why they scrape, grate, wash, boil the liquid, leave the solid for two days and only then bake.

The same cultural evolution that made people dance for rain or thrown people into volcanoes gave us the means to survive on without questioning the underlying reasons creating traditions through generations.

When someone who is not part of the same cultural heritage could easily frown upon mindless looking traditions, especially if he is the one being thrown into a volcano. Overlooking essential steps without proper knowledge in the subject could cause dire consequences though.

Like when we bake blind pie crust which is the case when we prepare lemon tart. Blind baking means that we make a pie without filling, baking only the crust fully or partially depending on the type of dessert, we try to create.

Although baking blind seems like an easy task, it requires certain knowledge, preparation and equipment in order to fully accomplish an even and occasionally golden-brown crust.

It’s not that crust can’t be made by randomly throwing in a tray of buttery flour in the oven with some sort of success. But those. who once did it, know that the knead in moisture of the flour will evaporate soon after getting into the oven causing the pastry to elevate.

The flying pie crust may look fascinating for some time, but unfortunately it generally causes uneven surface, and in worst case scenarios tearing and utter failure of our attempt, kicking our pride into a dark and deep corner which says “can’t even bake an empty cake”.

It’s not our fault really if we come from a non pie based culture as we couldn’t have known that pie crust requires special care and attention when pre-baking them.

Sticking the fork various times into the pastry before baking is there to help the moisture evaporate, reducing the possibility of puffing and tearing but it won’t stop keeping the crust in the tray. For that, there are special tools available in the form of ceramic ball pie weights specially designed to weigh on the base while still facilitate airflow thus evaporation.

Worry not though if such special equipment isn’t available at crucial moments of preparation because of our cultural handicap or simply lack of incentive in investing into ceramic pie balls. We can use our creativity with a bit of baking sheet to add something heavy onto the crust until it shapes.

Don’t think of anything like a baking steel, though. We don’t need to kill our crust, just keep it in place and for that task another pie sheet would do just fine until we start pursuing the perfect crust day after day.

Filling the baked or half-baked crust with all sort of goodies is up to us then. There is a myriad of options when we master this crucial step not only with pies but further complicating the landscape with tarts and flans as well.

All of them are essentially similar with tiny differences, like pies have some sort of crusty top, while tarts have not. Thus, we are calling this thing we make a lemon tart and not a lemon pie because it won’t have a top other than maybe a bit of whipped cream if fancy takes us there.Healthy-lemon-tart-recipe-4-SunCakeMom

Ingredients:

Crust:

  • 2cup / 250g Flour
  • 7 tablespoon / 100g Butter (room temperature)
  • 1 tablespoon Agave syrup or sweetener of choice (optional)
  • 2 Eggs
  • 2 tablespoon Water

Filling:

  • 200ml Heavy whipping cream
  • 3 Eggs
  • 3 tablespoon Agave syrup
  • 3 Juice of lemon
  • 1 Zest of lemon

Kitchen equipment:

  • Ø9½” / Ø25cm Baking tray

 

How to make:

Crust:

  1. Preheat oven to 350° / 180°C.
  2. Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.Flour-egg-butter-honey-gp-SunCakeMom
  3. Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.Flour-butter-mixed-dough-gp-SunCakeMom
  4. Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.Sugar-free-apple-pie-process-14-SunCakeMom
  5. Place the disk into the baking tray. Press down gently on the bottom and sides.Healthy-lemon-tart-recipe-Process-1-SunCakeMom
  6. Poke some holes in the dough with a fork.Healthy-lemon-tart-recipe-Process-2-SunCakeMom
  7. Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.
  8. Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.Healthy-lemon-tart-recipe-Process-7-SunCakeMom

Filling:

  1. Squeeze the lemon and grate one of the lemon skin for zest.
  2. Beat together the double cream, eggs and agave syrup.Healthy-lemon-tart-recipe-Process-3-SunCakeMom
  3. Stir in the lemon juice and the zest.Healthy-lemon-tart-recipe-Process-4-SunCakeMom

Assembly:

  1. Take crust out of the oven and pour the filling in.Healthy-lemon-tart-recipe-Process-9-SunCakeMom
  2. Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.Healthy-lemon-tart-recipe-Process-11-SunCakeMom
  3. When it’s baked, take it out to cool down.Healthy-lemon-tart-recipe-Process-12-SunCakeMom
  4. Slice and serve it chilled.

Enjoy!Healthy-lemon-tart-recipe-2-SunCakeMom

Healthy Lemon Tart Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
The difference between pies and tarts is so thin that it doesn't even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!
Course: Dessert
Cuisine: American, Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Crust:
  • 2 cup / 250g Flour
  • 7 tablespoon / 100g Butter room temperature
  • 1 tablespoon Agave syrup or sweetener of choice optional
  • 2 Eggs
  • 2 tablespoon Water
Filling:
  • 200 ml Heavy whipping cream
  • 3 Eggs
  • 3 tablespoon Agave syrup
  • 3 Juice of lemon
  • 1 Zest of lemon
Instructions
Crust:
  1. Preheat oven to 350° / 180°C.
  2. Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.
  3. Dough it by hand until it comes together and doesn't stick neither to bowl nor to hand.
  4. Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.
  5. Place the disk into the baking tray. Press down gently on the bottom and sides.
  6. Poke some holes in the dough with a fork.
  7. Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.
  8. Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.
Filling:
  1. Squeeze the lemon and grate one of the lemon skin for zest.
  2. Beat together the double cream, eggs and agave syrup.
  3. Stir in the lemon juice and the zest.
Assembly:
  1. Take crust out of the oven and pour the filling in.
  2. Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.
  3. When it's baked, take it out to cool down.
  4. Slice and serve it chilled.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

Healthy-lemon-tart-recipe-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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