YOUR SOLIN GENERATED RECIPE
Fresh Lemon Curd Tart with Whipped Meringue
A light, tangy lemon curd tart crowned with a billowy whipped meringue that delights the palate with bright citrus notes and a delicate, crisp whole wheat crust. This refined tart is a perfect balance of sweet and zesty flavors, ideal for a nutritious meal that satisfies both your taste buds and fitness goals.
INGREDIENTS
40g Whole Wheat Pastry Flour
2 egg whites (for crust)
20ml Fresh Lemon Juice
1 whole egg
5g Unsalted Butter
20g Low-Fat Greek Yogurt
15g Vanilla Whey Protein Powder
2 egg whites (for meringue)
PREPARATION
Preheat your oven to 375°F (190°C).
In a bowl, combine the whole wheat pastry flour with 2 egg whites. Mix until a dough forms. Press the dough evenly into the base of a small tart pan or individual tart molds.
Bake the crust for about 10 minutes until it’s just starting to set and lightly golden. Remove from the oven.
For the lemon curd filling, whisk together the fresh lemon juice, 1 whole egg, unsalted butter, low-fat Greek yogurt, and vanilla whey protein powder until smooth.
Pour the lemon mixture over the pre-baked crust, spreading it evenly.
Return the tart to the oven and bake for another 8-10 minutes, or until the filling has set but remains luscious.
Meanwhile, prepare the meringue topping by whipping 2 egg whites until soft peaks form. Dollop or pipe the whipped meringue lightly over the warm lemon curd filling.
Optionally, use a kitchen torch to gently toast the meringue for a golden finish, or place under a broiler for 1-2 minutes (watch closely to avoid burning).
Allow the tart to cool slightly before serving. Enjoy a refreshing slice that balances tangy lemon delight with velvety meringue.