Lemon Tart Directions:
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Preheat oven to 350°F.
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In a bowl, mix flour, almond flour, sweetener, egg, light butter, Greek yogurt, and a pinch of salt until a dough forms.
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Roll out the dough on a lightly floured surface.
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Line a 9-inch tart pan with parchment paper, press in the dough, and prick with a fork.
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Bake for 10 minutes. Remove from oven and set aside.
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In a bowl, whisk eggs, yolks, half the sweetener, and cornstarch until smooth.
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In a saucepan, heat lemon juice with the remaining sweetener and light butter until melted and just beginning to simmer.
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Slowly pour the hot mixture into the egg mixture while whisking constantly.
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Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
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Pour the lemon filling into the pre-baked crust.
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Bake at 325°F for 12-15 minutes until the filling is set but slightly jiggly in the center.
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Cool completely at room temperature, then chill for at least 2 hours in the refrigerator.
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Before serving, dust with powdered sweetener and decorate with lemon slices.
WW Points Calculation
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All-purpose flour (1 cup): 10.50
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Almond flour (1/4 cup): 6.50
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Powdered sweetener (Swerve): 0.00
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Light butter (7 tbsp total): 14.00
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Nonfat Greek yogurt (3 tbsp): 0.00
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Eggs (3 large whole): 0.00
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Egg yolks (2 large): 0.00
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Lemon juice (3/4 cup): 0.00
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Cornstarch (1 tbsp): 0.50
Total Points: 31.50
Servings: 12
Points per serving: 2.63
Nutrition Information
Calories: 140
Fat: 8g
Protein: 5g
Carbohydrates: 12g
Sugar: 2g
Sodium: 60mg
I'm waiting for your comments! Enjoy!
