A zingy lemon tart with a smooth filling!
250g FAGE Total
400g caster sugar
2 lemon, zest
5 lemon, juice
1 sweet pastry shop brought flan case
- Whisk the eggs caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the FAGE Total yoghurt. Continue to whisk until all the ingredients are thoroughly combined.
- Pour the filling into the pastry case. Bake for 30 minutes at 170°C / 325°F / Gas Mark 3. Remove from the oven and leave to cool and set for about an hour.
- When ready to serve, preheat the grill to very hot. Sift icing sugar over the top of the tart and place under the grill to caramelize the sugar to a light golden brown.