Sweet treats with LESS SUGAR

LEMON TART WITH HONEY MERINGUE

A sweet and sharp tart that’s perfect for a teatime treat.

PER LARGE TART 488 cals, 24g fat, 11g sat fat, 61g carbs

MAKES 6 LARGE OR 24 MINI TARTS

✣ 300g (10oz) shortcrust pastry
✣ Lemon thyme, to garnish

For the curd:

✣ 60g (2oz) butter, softened
✣ 100g (3½oz) organic honey
✣ 2 eggs and 4 egg yolks
✣ Zest and juice of 2 lemons

For the honey meringue:

✣ 2 large egg whites
✣ ¼tsp cream of tartar
✣ 175g (6oz) organic honey

You will need:

✣ 6 x 10cm (4in) fluted tart tins or 24 mini tins, lightly oiled; baking beans, a piping bag and a star nozzle

1 Heat the oven to 180C/Gas 4. Roll out the shortcrust pastry on a floured surface to 3mm (¼in) in thickness. Cut rounds and carefully line the tart tins, leaving an overhang to allow for shrinkage. Prick the bases, line with foil, fill with baking beans and blind bake for 15-18 mins.