Diabetic Lemon Tart by David Gill
Tart:
200 grams plain flour
100 grams soft spread
Milk
Lemon filling:
5 eggs
100ml cream
80 ml milk
2 lemons (zest and juice)
10ml lemon essence
Preparation:
1. Preheat oven to 180C. Place all the ingredients for the tart in a large bowl and mix well together. Form a bowl from dough and press evenly into 23 cm wide loose bottomed tart tin and bake for about 15 minutes until very slightly browned. Set aside to cool down a bit. Reduce oven temperature to 170C.
2. For the filling, whisk the eggs with wire whisk. Add the rest of the ingredients and whisk until smooth and well combined.
3. Poor the filling into cooled tart base and bake for about 30 min or just set but still with a slight wobble in the centre.
4. Cool down a bit and decorate with sugar free raspberry sauce (optional)
