Lemon Meringue Tart (99% Sugar-Free)
      by Lakanto Australia

      This 99% sugar-free tart makes a delicious addition to any #responsiblysweet cafe's cake cabinet or menu.  

      We demonstrated this one for owners and chefs at Foodservice Australia 2022.

       Source Fibre | 99% Sugar-Free |
      63% less carbohydrates vs a sugar version

      Diabetic friendly* when made and portioned to the below 60g portion size.

      Serves 5

      PIE BASE

      Ingredients:

      • 78g Walnuts
      • 200g Rolled Oats
      • 1/2 tsp Cinnamon
      • 1/4 tsp Fine Sea Salt
      • 60ml Virgin Coconut Oil Melted
      • 30ml Lakanto Maple Syrup
      • 23ml Water or as needed
      METHOD
      1. Pulse all ingredients to form the base.
      2. Press into a tart tins.
      3. Place in fridge to chill.

      LEMON CURD

      Ingredients:

      • 3 Large Eggs
      • 3 Large Egg Yolks
      • 115g Lakanto Golden Monkfruit Sweetener
      • 60g Lemon Juice
      • 150g Unsalted Butter
      METHOD
      1. Whisk the whole eggs, egg yolks and Lakanto Golden Monkfruit Sweetener until light in colour.
      2. Gently whisk through the lemon juice.
      3. Transfer the mixture to a small pot and place over a low heat.
      4. Continue to gently whisk mixture until it begins to thicken slightly
      5. Add butter and continue to stir until fully incorporated.
      6. Transfer mixture into a container and cool completely

      ITALIAN MERINGUE USING LAKANTO

      Ingredients:

      • 2 Egg Whites
      • 28ml Water
      • 50g Lakanto Baking Blend
      • 1/4 tsp Cream of Tartar
      • Decoration eg dried lemon, edible flowers, edible glitter
      METHOD
      1. In a saucepan put the water and Lakanto Baking
      2. Blend, stir together and place the saucepan over medium heat until it begins to boil stirring with a spoon.
      3. Boil and bring to 98C (stirring continuously)
      4. Put the egg whites and cream tartar in a bowl and beat until soft peak.
      5. Slowly pour the boiled syrup into the egg whites.
      6. Beat for 4-5 mins to form a thick meringue.
      7. Pipe the lemon curd into the tart shells.
      8. Pipe meringue on top of lemon curd.
      9. Using a blow torch and lightly colour the meringue
      10. Decorate with dehydrated lemon and flower petals.
      11. Finish with a light dusting of edible glitter.

      IMG-2869

      Approx.: Nutritional Information Per Serve 60g - Energy 791 kJ (189 Cal) - Protein 4.2g - Total Fat 15.8g Saturated
      Fat 8.4g - Carbohydrate 6g - Fibre 2g - Sugar 0.7g Sodium 48mg

      Topics: Monkfruit Sweetener Baking Blend Lakanto Maple Syrup Diabetic Friendly Monkfruit Sweetener Golden

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