By Isabelle Jensen
Lemon tart - LF, GF
11 steps
Prep:20minCook:50min
Zingy and delicious
Updated at: Sat, 31 May 2025 23:59:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories384.6 kcal (19%)
Total Fat30.4 g (43%)
Carbs65.6 g (25%)
Sugars4.8 g (5%)
Protein4.6 g (9%)
Sodium224.7 mg (11%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Base
110 grbutter
melted
100 grstevia
2lemon zest
1lemon juice
juice of 1 lemon
1 tspvanilla paste
100 grcoconut yogurt
1 tspbaking powder
salt
80gtapioca
160 gr lectin free flour mix
40gcoconut flour
40galmond flour
Topping
Instructions
Topping
Step 1
Whisk cream cheese and icing sugar replacement until well combined and smooth
Step 2
Add stevia, tapioca, lemon juice, and whisk until well combined
Step 3
Reserve until the base is ready
Base
Step 4
Whisk butter and stevia until well combined
Step 5
Add lemon zest and juice, and yogurt
Step 6
Mix well until smooth
Step 7
Sift, mix, aaa and fold the dry ingredients
Step 8
Press into a prepared springform mould about 8” inches diameter with wet hands
Assembly and baking
Step 9
Pour the cream cheese mix into the base, spread and smooth
Step 10
Bake at 170 degrees Celsius for 50 minutes
Step 11
15 minutes before the end of the baking, sprinkle stevia on top and let it brown
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