Lakanto Recipes

Lemon Meringue Tart (99% Sugar-Free)

Written by Lakanto Australia | 16/03/2022 1:13:10 AM

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.

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