Ingredients for the crust:
1 box Simple Mills Bread Mix
1 large egg white
4 Tablespoons butter or coconut oil, melted and slightly cooled
2 Tablespoons water
3 Tablespoons granulated stevia
Ingredients for the filling:
2 large eggs
2 large egg yolks
Zest of one large lemon
½ cup (120ml) fresh lemon juice
½ cup (8 Tbsp) granulated stevia
Ingredients for garnish:
Lemon slices (raw or candied), optional
Powdered sugar, optional
Instructions:
Preheat the oven to 350F / 180C (160C Fan). Lightly grease a tart pan with a removable base and set aside.
Prepare the crust: in a large bowl, whisk together the egg white, melted butter (or oil), water and stevia. Add the bread mix, and mix until combined.
Gather the dough into a ball and transfer to the prepared tart pan. Use the heel of your hand to gently press the dough into an even layer across the bottom of the pan, then up the sides. Use your fingertips to pinch off the excess dough that rises above the edge of the pan.
Top the crust with a layer of parchment paper, then fill the shell with pie weights (see note) and cook for 10 minutes.
While the crust is pre-baking, make the filling: in a stand mixer fitted with the beater attachment, or using a hand mixer, thoroughly mix the eggs and yolks together so that no clumps of white or yolk remain. Add the lemon zest, juice, and stevia, and beat until combined.
Once the crust is done pre-baking, do not turn off the oven. Pour the filling into the crust and bake, still at 350F / 180C (160C Fan), for 35-45 minutes until a firm crust forms on top, but the filling is still a little soft to the touch. If you prefer a less custardy texture, bake for an extra 5 minutes until firm.
Remove and cool before serving. Garnish with lemon slices if desired, but if using raw lemon slices, remove them before eating. Alternately, you can dust the top of the tart with powdered cane or coconut sugar before slicing.
Note: There is no need to purchase expensive pie weights for this recipe! Just buy a bag of dried beans – any variety will do – and use them as pie weights. Let them cool and store them in a jar for re-use. Do not eat them once they’ve been used as pie weights, though!
Yield: 1x10” tart
