Lemon tart without added sugar
Tarte au citron, lemon pie, or even lemon tart – with this fruity recipe, no matter what language we speak, we immediately conjure up the image of a bright yellow tart that lifts our spirits.
Lemon tart recipe
If you bake the lemon tart with Xucker instead of sugar, you save a whopping 92% of the sugar in the entire recipe, compared to a lemon tart recipe with 200g of sugar.
Tip: In this recipe, we use a mixture of Xucker Bio Light (erythritol) and Xucker Premium (xylitol) to keep the carbohydrate content as low as possible and achieve the best baking results. Our attempts to use only Xucker Bio Erythritol in the lemon mixture resulted in a crystallized Xucker crust, which is undesirable in this delicate lemon tart. If you prefer baking with Xucker Premium anyway, you can simply use 200g of it for the lemon filling.
Instructions
- Prepare the shortcrust pastry: First, mix the flour, powdered erythritol, and salt in a large bowl.
- Add the cubed butter and begin to incorporate it into the flour using your fingertips.
- Gradually add the water and knead everything as quickly as possible into a smooth shortcrust pastry. Form a ball and chill for at least 30 minutes.
- Preheat the oven to 190°C (375°F) convection.
- Remove the dough from the refrigerator and roll it out into a large circle on a lightly floured work surface. Carefully roll it onto the rolling pin and transfer it into the lightly greased tart pan.
- Prick the bottom generously with a fork, cover with a sheet of parchment paper, and weigh it down with baking beans. Blind bake for 20 minutes.
- Prepare the lemon filling: In the meantime, prepare the lemon filling. Wash the lemons thoroughly and peel off the yellow zest with a vegetable peeler. Peel off as little of the white pith as possible, as this can make the filling bitter.
- Juice the lemons and add the juice along with the zest, cream, Xucker Premium, powdered erythritol, and a pinch of salt to a small saucepan. Bring to a brief boil and let it cool slightly.
- In another bowl, whisk the eggs. Add the lemon mixture through a sieve and mix well.
- Remove the crust from the oven, remove the parchment paper and baking beans, and reduce the oven temperature to 120°C (250°F).
- Carefully pour the lemon filling onto the crust and bake the tart for 40 minutes. The filling should still jiggle slightly when it comes out of the oven. (In the video, we left it in the oven a little too long, so the filling shrunk a bit. The sugar-free lemon tart still tasted excellent.)
- Let it cool completely and enjoy.
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