French Lemon Tart (Tarte au Citron)

Ingredients:

• 3/4 tsp. gelatin
• 3 tbsp. water
• 1 cup granulated sugar
• 1 (2-inch) strip lemon zest
• 1 cup fresh lemon juice
• 2 large eggs
• 1 egg white
• 1 tsp. vanilla extract
• 1 Basic Tart Crust, prebaked

Makes 8 Servings (1/8 of tart per serving)

1. In a small bowl or measuring cup, sprinkle the gelatin over the water; set aside to soften.
2. In the bottom of a double boiler, bring 1 inch of water to a simmer. In the double boiler top, whisk together the sugar, lemon zest, lemon juice, eggs, and egg white. Place over the simmering water and cook, stirring constantly, until the mixture begins to thicken, about 8 minutes.
3. Stir in the softened gelatin mixture and continue cooking and stirring until the gelatin melts, 1/2-1 minute. Remove from the heat and stir in the vanilla. Strain the mixture into a medium bowl. Lay a sheet of plastic wrap directly on the surface (to prevent a skin from forming) and let cool to room temperature. Refrigerate until ready to use, up to 2 days.
4. Just before serving, spread the cooled filling into the tart shell.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call an elegant French dessert that tastes good. This tart is PACKED with a lemony flavor. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the lemon tart was still lemony and delicious. This classic French dessert is usually filled with egg yolks, sugar and butter but the egg white, vanilla and gelatin mixed with water make this dessert just as creamy and delicious. I highly recommend serving this dessert to company because it's a nice elegant and sweet ending to a nice meal.