Nutrition per serving
1.5 cups Ground almonds
1 tbsp SPLENDA No Calorie Sweetener, Granulated (For crust)
1 tbsp Psyllium husk
1 pinch Salt
3 Egg whites (Save yolks for filling)
60 g Unsalted butter, melted
3 Grated zest and juice of a lemon
3 Egg yolks (saved from making crust)
2 Whole eggs
0.5 cup SPLENDA No Calorie Sweetener, Granulated (For filling)
150 mL Double cream
To make the crust:
Preheat oven to 190 °C.
Mix ground almonds, 1 tbsp of Splenda, psyllium husk and salt together.
Slightly beat egg whites.
Combine the mix in Step 2 with egg whites and melted butter and mix thoroughly into dough.
Put the dough into a loose-base tart tin (suggested: 23cm wide).
Press the dough into the tin using your fingers to make up a crust.
Bake for 10-15 minutes, until slightly golden.
Take out and cool completely.
To make the filling:
Grate the zest and squeeze juice from the lemons.
Beat egg yolks, eggs and 0.5 cup of Splenda together lightly.
Add double cream to the egg mixture and stir with a spoon.
Add lemon zest and juice and mix well.
Place the tart tin with the crust on top of a baking tray (in case of any leaks).
Pour filling mixture into the crust.
Bake at 160 °C for 45 minutes, or until fully set (wobble the tray gently and watch the filling to make sure it’s not too liquidy).
Take out and cool completely before serving
Top with powdered sweetener and bits of lemon to serve.
Adapted from: https://low-carb-support.com/low-carb-lemon-tart/