Tarte au citron light (lemon tart with oat base and lighter curd)

Name: Tarte au citron light (lemon tart with oat base and lighter curd)
Total time: 3 h 10 min
Yield: 10 slices
Cuisine: French
Ingredients: 150 g oat flour (also from finely ground rolled oats); 50 g ground almonds; 4 tbsp oil or melted butter; 2 tbsp honey; 1 egg yolk; juice and grated zest of 3 lemons (about 150 ml juice); 3 eggs; 6 tbsp erythritol or 4 tbsp honey; 2 tbsp cornflour; 200 ml water; 20 g butter

Time: 1 h 10 min + 2 h chilling (about 35 min hands-on)10 slicesapprox. 220 kcal / serving (estimated)approx. 5 g protein / serving

Tarte au citron is one of the freshest cakes of French pastry: a thin, crumbly base with a thick, glossy lemon cream on top. This lighter version uses an oat base and less sugar, so it is much less heavy, yet it keeps the refreshing tartness of the lemon.

Tarte au citron light (lemon tart with oat base and lighter curd) (illustration)

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Method

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Heat the oven to 180 °C (fan 160 °C). Knead the base ingredients together and press into a 22 cm tart tin, pushing it up the sides to the rim.
Prick with a fork and bake for 15-18 minutes, until golden. Leave to cool.
Bring the lemon juice, zest, water and sweetener to the boil in a pot.
Whisk the eggs with the cornflour until smooth, pour into the hot lemon liquid slowly, stirring continuously, and return to medium heat.
Cook for 3-4 minutes, stirring constantly, until thickened, then take off the heat and stir in the butter.
Smooth the cream over the cooled base, cover with cling film and chill for at least 2 hours to set. Sprinkle with fresh lemon zest before serving.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Stir the cream continuously as it cooks, because the egg thickens quickly and goes lumpy. If needed, pass it through a sieve.
Use organic or well-washed lemons, because the essential oils in the zest give the cream its true lemon aroma.
The tart slices better the next day, because the cream has fully set.

Frequently asked questions

Can it be made without sugar?

Erythritol can replace the sugar. If you use honey, the cream will be a little softer.

How long does it keep?

In the fridge for 3 days. The pastry base may go damp, so it is best fresh.

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