Tuesday, August 10, 2010

Tasty Tuesday: She's a lemon, tart!

Who said watching your weight meant a diet of celery sticks and lettuce leaves?

Check out this lemon tart - I made little mini ones for LB and I over the weekend and they were Divine! Might have to whip up another over the weekend as Mum and Dad are coming to visit!

Ginger nut biscuits always make me think of my Pa (below). Pa is a legend. At 86 he's still as sharp as a tack and by far the wisest person I know. Growing up I have fond memories of Pa sitting at the head of his laminated table, sipping Lipton tea and crunching down on a few ginger nut bikkies. I thought they tasted terrible at the time, but now - they make for a great tart base!

Creamy lemon tart

As featured on Weight Watchers
POINTS® Value: 3
Servings: 10
Preparation Time: 15 min
Cooking Time: 15 min

100 g ginger biscuit
25 g butter
405 g Nestle Skim Sweetened Condensed Milk
1 whole whole egg, lightly beaten
1 serve (s) egg white, (1 egg white)
2 medium lemon, rind finely grated, plus juice

Preheat the oven to 180C. Place the biscuits in a food processor and pulse until fine. Transfer to a bowl.

Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.

Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base. Bake the tart for 20 minutes, then remove from the oven and allow to cool completely. Refrigerate until set.

Decorate with a slice of lemon just before serving.



Ali said...

thanks for this recipe! i love lemon tart!! thanks beth!

Andrea said...

mmm yum, might give this a go on the weekend!

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