Hands On Time: 20 minutes
Total Time: 60 minutes, plus chilling time
Oh, hey there you luscious layer of tangy lemon curd, encased within a crispy crust and smothered in light and fluffy meringue.
I’m so happy with the way this recipe turned out.
If you doubt the magic of the microwave lemon curd, trust me and give it a go.
You’ll be amazed!
Now, I didn’t add a lot of sweetener to the lemon curd as I like mine quite tangy and the meringue is sweet, but taste it yourself and adjust if required.
Calories: 355 kcal
Net carbs: 5.3g
1 ½ cups of almond flour
3 ounces of butter
¼ cup of Sukrin granulated
2 whole eggs
½ cup of Sukrin granulated
Juice and zest of 3 lemons
½ cup of butter
1 tablespoon of gelatin
2 egg whites
½ cup of Sukrin Syrup Clear
¼ cup of Sukrin Icing
1 teaspoon of cream of tartar
Pre-heat oven to 350° F, fan forced.
To make the crust, grease and line a tart pan.
Melt the butter and then add it to the dry ingredients in a mixing bowl and stir until combined.
Press in a thin layer around the base and sides of your tart pan.
Bake for 12 minutes.
Remove from the oven and cool.
To make the curd, place the two eggs, the lemon juice and zest and the sweetener in a microwave safe bowl.
Cut the butter into small cubes and drop them on top of the mixture.
Microwave for 2 minutes on full power, remove and stir.
Continue doing this in 1 minute, or 30 second, bursts until the curd is thick.
Place the gelatin into ¼ cup of cold water and leave to bloom for a few minutes.
Add ¼ cup of boiling water and stir until the gelatin is dissolved.
Stir this mixture through your curd and then pour into your tart shell.
Refrigerate until firm.
For the meringue’ place the egg whites and Sukrin Icing in the bowl of a stand mixer and whip on high until soft peaks start to form.
Add the cream of tartar and then slowly drizzle the Sukrin Syrup Clear in while the mixer runs.
Continue beating until thick and glossy, approx. 5 minutes.
Pre-heat oven to 325° F, fan forced.
Pile the meringue all over the tarty and then cook for 20 minutes, or until browned and crisp on top.
The heat will make the curd loose, so pop back into the fridge to re-set it for half an hour or so.
Best eaten on the day you make it.
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.