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 203 cal

Kilojoules 850 kJ

Protein 7 g

Total fat 7.6 g

Saturated fat 2.9 g

Carbohydrates 28.1 g

Sugar 18.5 g

Dietary fibre 0.5 g

Sodium 197 mg

Calcium 129 mg

Iron 0.7 mg

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.