Lemon Meringue Tart

Ever since he was a little boy, 'Lemon meringue Tart' was my son Frederic's favorite dessert. So as soon as I learned Geoff's way of eating, this was the first recipe I adapted to conform to his principles. Enjoy the fluffy meringue, tangy lemon curd and nutty pastry--just like always. And with this recipe, you can do so with a clear conscience!

Updated at: Mon, 18 Nov 2024 02:42:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories190.2 kcal (10%)

Total Fat16.3 g (23%)

Carbs10 g (4%)

Sugars1.5 g (2%)

Protein4.8 g (10%)

Sodium34.9 mg (2%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2eggs

omega-3

2 Tbspolive oil

2lemons

zest of, large, finely grated

½ cuplemon juice

freshly squeezed s

7 Tbspxylitol

or to taste

Sweet Paleo Crust

1 ½ cupsalmond flour

4 Tbspolive oil

¼ tspbaking powder

1 tspxanthan gum

1 Tbspxylitol

2 Tbspwater

or more if needed

olive oil spray

Meringue

2egg whites

omega-3

4 Tbspxylitol

or to taste

Instructions

Sweet Paleo Crust

Step 1

Take a medium-size mixing bowl and, with an electric hand mixer, beat the almond flour with the olive oil, baking powder, xanthan gum, and xylitol. Add the water as needed for required consistency. Mix thoroughly until combined to a pastry of thick consistency. Use your hands to knead the dough and form into a ball.

Step 2

Spray a round 9-inch or 10-inch diameter baking dish with olive oil. Using your hands, press the dough into the dish, by leaving a low rim around the edges. Prick the bottom of the dough with a fork.

Step 3

Bake in a hot over at 240 degrees F (170 degrees C) for about 10 minutes, to set the dough.

Step 4

Allow to cool completely before filling.

Filling

Step 5

Prepare the lemon filling in a medium size mixing bowl: blend the eggs and oil with an electric hand-mixer. Mix in the lemon peel and lemon juice. Sweeten with xylitol to taste.

Step 6

Slowly pour the filling on top of the pre-baked crust in the baking dish.

Step 7

Bake in a hot over at 300 degrees F (150 degrees C) for about 30 minutes, or until the filling is cooked. Check for doneness.

Meringue

Step 8

Pre-heat the grill.

Step 9

Meanwhile, beat the egg whites in a medium-sized mixing bowl, with a pinch of salt and using an electric hand mixer, to a stiff consistency. Sweeten with xylitol to taste by folding it carefully into the egg whites.

Step 10

Spread out the meringue mixture, with a spatula, over top of the lemon tart.

Step 11

Grill for about 2 minutes, supervising closely, and stop immediately when the meringue shows a light golden color.

Step 12

Allow the tart to cool completely before serving.