Saturday, March 27, 2010

Creamy Lemon and Lime tart

While I usually don't indulge in treats, and promote clean eating I have been hunting for a special treat to take to a family gathering over the holidays. I gave this recipe from the WW site a trial run today, and OMGoodness it is sooooo yummy. I've found exactly what I have craved.

Creamy Lemon Tart

POINTS: Value: 3

Servings: 10

100 g ginger biscuit

25 g butter

400 g Nestle Skim Sweetened Condensed Milk

1 whole whole egg, lightly beaten

1 serve (s) egg white, (1 egg white)

1 medium lemon, rind finely grated, plus juice
1 medium lime, rind finely grated, plus juice


Preheat the oven to 180C.

Place the biscuits in a food processor and pulse until fine. Alternatively, place them in a plastic bag and crush using a rolling pin. Transfer to a bowl.
Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.
Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base.

Bake the tart for 20 minutes, then remove from the oven and allow to cool completely. Refrigerate until set.

Decorate with a slice of lemon just before serving.


This tart will keep in the fridge for up to 1 week in an airtight container.

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