Healthier lemon tart

Author: HFG staff

Photographer: HFG staff

Our waistline-friendly version of this classic tart has less than half the kilojoules without compromising on taste.

Serves: 8

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

For the base
140g digestive biscuits
70g reduced-fat spread, melted

For the filling
200g 2% fat Total Greek Yoghurt
200g light condensed milk
Zest and juice of 2½ lemons, plus extra zest and 1 thin slice, to decorate
2 gelatine leaves, soaked in cold water for 5 min
Fresh mint sprigs, to decorate

Instructions

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1 Preheat the oven to 160ºC/fan 140°C/gas 3. For the base, whiz the biscuits in a food processor, or put them in a sealed plastic bag and crush them with a rolling pin.

2 Tip the crushed biscuits into a mixing bowl, then add the melted spread and stir to combine. Use a wet spoon to transfer the mixture to a 20cm loose-bottom shallow tart tin, pressing it firmly into the base and up the sides. Bake for 8 min, then set aside to cool.

3 Put the yogurt, milk, lemon juice and zest into a mixing bowl and stir to combine. Put the gelatine leaves in a small bowl with 3tbsp hot water from the kettle and stir to dissolve, then mix into the yogurt mixture.

4 Pour the filling into the tin, then chill in the fridge for at least 3 hours until firm. Decorate with a thin lemon slice, some lemon zest and fresh mint sprigs to serve.

Nutrition Info (per serve)

Calories 203cal

Kilojoules 850kJ

Protein 7g

Total fat 7.6g

–Saturated fat 2.9g

Carbohydrates 28.1g

–Sugars 18.5g

Dietary fibre 0.5g

Sodium 197mg

Calcium 129mg

Iron 0.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.