Low Fat Sugarless Lemon Tarts Recipe

Name: Low Fat Sugarless Lemon Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 3 egg yolks, lightly beaten; 6 (1 g) packets sugar substitute; 1 1/2 teaspoons grated lemon rind; 1/3 cup lemon juice; 6 tablespoons unsalted butter; Crust; 1/2 cup wheat bran; 1/2 cup flour; 3 tablespoons oil; 1 (1 g) packet sugar substitute; 1 tablespoon honey

Servings: persons

Filling
3 egg yolks, lightly beaten
6 (1 g) packets sugar substitute
1 1/2 teaspoons grated lemon rind
1/3 cup lemon juice
6 tablespoons unsalted butter
Crust
1/2 cup wheat bran
1/2 cup flour
3 tablespoons oil
1 (1 g) packet sugar substitute
1 tablespoon honey

1
In a saucepot over medium heat combine yolks, sugar substitute (I used equal packets), zest, juice and butter.
2
Stir constantly 5-7 minutes with a wisk until mixture coats the back of the spoon.
3
Remove from heat and strain through a wire mesh sieve placed over a bowl. Place aside.
4
Mix all the crust ingredients together. Line muffin tin with six paper muffin cups. Press the crumb base evently across the bottom of the muffin cups and then slowly work the crumbs upward along the sides of the cups until a crust is formed.
5
Bake at 400u00b0F for 15 minutes and then remove from heat. Divide the filling evently into the crumb crusts and then bake for 10 more minutes at 400u00b0F
6
Remove from oven and cool for 2-3 hours.

1107

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Filling, 3 egg yolks, lightly beaten, 6 (1 g) packets sugar substitute, 1 1/2 teaspoons grated lemon rind, and more.

Yes, Low Fat Sugarless Lemon Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Fat Sugarless Lemon Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions