SERVES 6 TO 8
SERVES 6 TO 8
A light and delicious tangy tart. To maintain my weight, I usually eat a Level One dinner and then enjoy this yummy tart for dessert. You can also make individual tartlets instead of one tart.
3 tablespoons butter, softened
¼ cup honey
2 large eggs, lightly beaten
¼ cup fresh lemon juice
Grated rind of 2 lemons
Whole Wheat Pastry Crust (this page), cooled
Mint sprig or small edible flowers (pansies or nasturtium) for garnish
Blend the butter and the honey in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). When well combined, mix in the eggs, stirring constantly. Add the lemon juice and rind. Continue stirring until the custard thickens and coats the back of a wooden spoon.
Fill the crust with the lemon curd and garnish with a sprig of mint or flowers. Set aside until the curd is set. Tastes best when served at room temperature.
