Deconstructed Lemon Tart
Servings
5serves
Servings
5serves
Ingredients
  • 4tbsp almond meal
  • 4tbsp unsweetened desiccated coconut
  • 1tbsp honey
  • 4tbsp corn flour
  • 2/3cup fresh lemon juice
  • Stevia or sweetener equivalent to ⅔ cup sugar
  • 150ml reduced fat Natural Greek Yoghurt
  • 4 egg yolkswhisked
  • Light ricotta or light vanilla yoghurt to serveoptional
Instructions
  1. Preheat oven to 220C and line a tray with baking paper.
  2. Combine almond meal and coconut in a small mixing bowl and rub in honey until crumbly.
  3. Spread out on the lined tray and bake for approximately 5 mins until golden brown, being careful it doesn’t burn.
  4. Remove and set aside to cool.
  5. In a saucepan over a medium heat, briskly and continuously whisk cornflour, lemon juice and stevia until thickened.
  6. Remove from heat and briskly whisk in firstly egg yolks, then yoghurt, until mixture is smooth.
  7. Spoon evenly into 5 glasses or serving bowls, top with crumble mixture, ricotta (optional) and fresh lemon zest.
Recipe Notes

Recipe makes 5 serves at 180 cal per serve

Print Recipe
Deconstructed Lemon Tart
Deconstructed Lemon Tart
Course Desserts
Servings
serves
Ingredients
  • 4 tbsp almond meal
  • 4 tbsp unsweetened desiccated coconut
  • 1 tbsp honey
  • 4 tbsp corn flour
  • 2/3 cup fresh lemon juice
  • Stevia or sweetener equivalent to ⅔ cup sugar
  • 150 ml reduced fat Natural Greek Yoghurt
  • 4 egg yolks whisked
  • Light ricotta or light vanilla yoghurt to serve optional
Course Desserts
Servings
serves
Ingredients
  • 4 tbsp almond meal
  • 4 tbsp unsweetened desiccated coconut
  • 1 tbsp honey
  • 4 tbsp corn flour
  • 2/3 cup fresh lemon juice
  • Stevia or sweetener equivalent to ⅔ cup sugar
  • 150 ml reduced fat Natural Greek Yoghurt
  • 4 egg yolks whisked
  • Light ricotta or light vanilla yoghurt to serve optional
Deconstructed Lemon Tart
Instructions
  1. Preheat oven to 220C and line a tray with baking paper.
  2. Combine almond meal and coconut in a small mixing bowl and rub in honey until crumbly.
  3. Spread out on the lined tray and bake for approximately 5 mins until golden brown, being careful it doesn’t burn.
  4. Remove and set aside to cool.
  5. In a saucepan over a medium heat, briskly and continuously whisk cornflour, lemon juice and stevia until thickened.
  6. Remove from heat and briskly whisk in firstly egg yolks, then yoghurt, until mixture is smooth.
  7. Spoon evenly into 5 glasses or serving bowls, top with crumble mixture, ricotta (optional) and fresh lemon zest.
Recipe Notes

Recipe makes 5 serves at 180 cal per serve