Lemon tart is one of my husband’s favourite desserts. I knew I would struggle to get him to sign up to being a low sugar family long-term if it meant he’d miss out on this particular treat. And while there is nothing wrong with having a slice of standard lemon tart every now and then, we have both found our tastebuds changing over time, so that most shop-bought or restaurant desserts like lemon tart start to taste so sweet it is actually unpleasant.
So, when I had a jar of sugar free lemon curd sitting in our fridge and was wondering what to do with it, this was a natural recipe for me to test out.
It’s gorgeous. Silky, sweet, tart, citrussy, creamy and smooth. It wasn’t long before he was back in the kitchen getting seconds!
This tart is seriously, seriously easy to make. If you have tried out my lemon curd recipe (which in itself only taste a few mins to make), then this treat can be made in no time. You could even buy a sugar free pastry case to make it extra quick, but I recommend making it yourself for three reasons: (1) it’s insanely easy and far cheaper than buying pre-made, (2) it’s much healthier as it’s wholemeal and you know exactly what has gone into it, and (3) it’s soooooo much tastier.
I started switching to baking mostly with wholemeal flour (or half-and-half plain and wholemeal) years ago, long before I gave up sugar. It was one of the first moves I made towards eating healthier food. And from that first bite of wholemeal cake I had made myself, I’ve not looked back. Yes, some bakes require plain (all-purpose) flour in order to get a certain “mouth-feel” or texture or lightness, but the truth is, I actually prefer the taste of wholemeal. It has a dense, warming sweetness to it. I actually found I could use less sugar just by switching to wholemeal flour which had more depth of flavour and sweetness to it.
And in this recipe, it particularly works. The dense, sweet wholemeal pastry goes perfectly with the light, creamy, tartness of the filling.
Creamy, sweet, tart and delicious, this lemon tart is sugar free and healthier, but still has all the flavour and texture of a standard version.
- 125 g (1 cup) wholemeal flour
- 1/2 tsp salt
- 55 g (1/2 stick) unsalted butter
- 1 medium egg
- 250 g (1 cup) sugar free lemon curd*
- 200 ml double (heavy) cream
Preheat the oven to 200C/400F/gas 6.
In a food processor, pulse the flour and salt with the butter until the butter is mixed in but still leave a few clumpy bits in the mixture (about 30 secs pulsing should do). Add the egg and pulse to combine until it just starts to come together as a dough (you may need to add a tiny tiny bit of cold water to help bring it together). Bring the dough together with your hands and mould into a ball, then roll out on a floured surface until it will comfortably fit a 18cm (7in) tart tin**.
Grease the tart tin and gently press the dough in, prick the base all over with a fork, trim any overhang and line with tin foil or baking parchment and baking beans or rice. Bake in the preheated oven for 10 mins, then remove the beans and foil and return to the oven for another 10 mins, until pastry is cooked and slightly golden. Allow to cool completely (if you are in a hurry, place it in the freezer for 5-10 mins to cool, ensuring it doesn't touch any of the food in there - I give it it's own shelf).
While the pastry is cooling, whisk the cream and lemon curd until completely combined, then pour it into the cooled case and spread evenly with a spatula. Chill in the fridge for at least 1 hour, or in the freezer for 10-15 mins. Serve cold and keep in the fridge for up to 3 days.
*find the recipe here
**if you don't have a small 18cm tart tin, you could make more dough and lemon curd for a bigger tin or make the recipe into several mini tarts instead