YOUR SOLIN GENERATED RECIPE
Fresh Lemon Curd Tart with Airy Meringue
A vibrant and refreshing tart combining a delicate almond flour crust filled with a tangy lemon curd enriched with non-fat Greek yogurt, topped with a light, airy meringue. This dessert-like dish beautifully balances tart citrus notes with a subtle sweetness, making it a wonderfully versatile meal option that satisfies both your palate and nutritional goals.
INGREDIENTS
¼ cup Almond Flour (28g)
1 large Egg White (33g) for crust
1 tsp Coconut Oil (5g)
¼ cup Fresh Lemon Juice (60g)
½ cup Non-fat Greek Yogurt (120g)
2 large Egg Yolks (68g total)
2 large Egg Whites (66g) for meringue
Stevia to taste
Pinch of Cream of Tartar
PREPARATION
Preheat your oven to 350°F (175°C).
In a bowl, combine the almond flour, egg white (for crust), and coconut oil. Mix until a dough forms. Press the mixture evenly into a small tart pan to form the crust.
Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Remove from the oven and set aside.
Meanwhile, prepare the lemon curd. In a small saucepan over low heat, whisk together the fresh lemon juice, non-fat Greek yogurt, and egg yolks. Add a little stevia to lightly sweeten. Stir continuously until the mixture thickens slightly; be careful not to overcook.
Once the lemon curd reaches a smooth consistency, pour it into the baked almond crust. Allow it to cool slightly.
For the meringue topping, in a clean bowl, beat the 2 egg whites with a pinch of cream of tartar until soft peaks form. Gradually add stevia to sweeten further if desired. Spoon or pipe the meringue over the lemon curd filling.
Place the tart under a broiler for 1-2 minutes to lightly toast the meringue, keeping a close watch to prevent burning.
Let the tart cool before serving. Enjoy the bright, zesty flavors with a light, airy finish!