29 April, 2017
Lemon Tarts
Lemon Tarts
Makes: 9
Ingredients:
- 9 wonton wrappers
- 2 large lemons, zest and juice
- 1 (30g) scoop pure protein powder
- 1/4 cup xylitol*
- 2 eggs
- 3 tablespoons coconut oil, melted
Method:
- Preheat the oven to 180 degrees Celsius
- Lightly spray a silicon muffin tray and lime 9 wells with a wonton wrappers
- Lightly spray the top side with cooking spray
- Bake for 10 minutes of until golden
- Remove from the muffin tray and allow to cook completely while you prepare the filling
- Place the lemon juice, lemon zest, protein powder, xylitol and eggs in a bullet blender and process until smooth
- Pour the mixture into a small non stick saucepan and the melted coconut oil
- Over a low heat continually whisk until thickened, this will take between 5-10 minutes
- Spoon the mixture evenly between the cooled baked wonton shells
- Allow to sit for 10 minutes minimum for the Curd to set
Nutritional Value per Tart:
- Calories: 81
- Total fat: 5.9g
- Total carbohydrates: 9.2g
- Protein: 5g
Recipe Notes:
- Store in an airtight container in the fridge for up to 7 days
- This recipe is not freezer friendly
- Xylitol can be replaced with any low calorie sweetener of your choice
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.