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Lemon Soufflé Tart
Source: dLife

Sweet lemon tart with a crispy pie crust.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 241.4
Total Carbs 20.3 g
Dietary Fiber 2.0 g
Sugars 0.9 g
Total Fat 15.7 g
Saturated Fat 3.3 g
Unsaturated Fat 4.4 g
Potassium 116.7 mg
Protein 6.0 g
Sodium 259.9 mg
Dietary Exchanges
3 Fat , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  white all purpose flour
0 3/4 cup  whole wheat flour
1 tbsp  SPLENDA® No Calorie Sweetener, granulated
0 1/4 tsp  salt
4 oz  reduced fat margarine (80%)
2 tbsp  cold water
6 oz  SPLENDA®
4 each  eggs
0 1/2 cup  fresh lemon juice
3 tbsp  fresh lemon peel
1 tbsp  cornstarch
  1. To prepare the crust, place the all purpose flour, whole wheat flour, 1 tablespoon Splenda, butter, and the salt in a blender and blend using quick pulses. Pour in 1 tablespoon of water and blend for 5 seconds. Add another tablespoon of water and blend for another 5 seconds. Make sure it forms into a ball of dough.
  2. Put the dough in between 2 pieces of plastic wrap and roll the dough so that it is 6 inches in diameter. Put in the refrigerator and let chill for 1 hour.
  3. Preheat the oven to 375 degrees F. Roll the dough so that it is 1/8 inch thick. Discard one side of the plastic wrap and place the tart pan face down on the dough. Place one hand on the side with the plastic wrap and the other hand on the pan and flip over so that the plastic wrap is on top. Discard the remaining plastic wrap. Form the dough into the edge of the tart pan, leaving a little amount of the dough to hang over.
  4. Place the dough into the oven and bake for approximately 5 minutes, or until slightly browned. Take the crust out of the oven and set aside to cool.
  5. To prepare the filling, put 1/3 cup Splenda and the egg yolks in a bowl and beat on medium-low setting for about 5 minutes. Mix in the lemon juice, lemon zest, and the cornstarch. Put the lemon mixture in a broiler, over simmering water, and heat for about 7 minutes, stirring frequently. Take away from the heat and stir for 2 minutes to allow the combination to cool.
  6. In a separate bowl, whisk the eggs with clean beaters until frothy. Slowly mix in 1/3 cup Splenda. Beat until the egg whites have begun to stiffen. Fold the egg whites in the lemon mixture and smear evenly in the crust.
  7. Place in the oven and bake for about 27 to 30 minutes, or until browned lightly. Allow to cool before serving.

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