Light Lemon Tart Recipe

20m
Prep Time

45m
Cook Time

1h 5m
Ready In

Recipe: #16033

November 20, 2014

Categories: Desserts, Lemon, Baby Shower, Brunch, Christmas, Fathers Day Mothers Day, Oven Bake, Vegetarian, Sour Cream, Pies, Kosher Dairy, more

recipe by:
ImPat

"From Australian Good Food, they promise it has all the flavour of a regular kilojoule laden tart but lightened up. Have not included chill or cooling time."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (75.1 g)
Calories 191.1
Total Fat - 8.7 g
Saturated Fat - 4.3 g
Cholesterol - 82.2 mg
Sodium - 33.2 mg
Total Carbohydrate - 24.6 g
Dietary Fiber - 0.4 g
Sugars - 14.8 g
Protein - 4.3 g
Calcium - 37.1 mg
Iron - 0.5 mg
Vitamin C - 5.5 mg
Thiamin - 0 mg

Step 1

Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs.

Step 2

Add icing sugar, oil, egg yolk and 1 1/2 to 2 tablespoon cold water and process until mixture just forms a ball.

Step 3

Turn out onto a lightly floured surface, knead lightly and shape into a disc and roll out to a 25cm round and ease into a 2cm deep 23cm loose base flan pan and trim edges and lightly prick base with a fork and chill for 10 minutes.

Step 4

Preheat oven to 190C to 170c fan force and place pan on a baking tray and line pastry with baking paper and fill with pastry weights, rice or dried beans and bake for 15 minutes and then remove paper and weights and bake for another 5 minutes or until pale golden in colour.