Italian Lemon Tart

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This is a Z3 (ZReboot) recipe. Based on an Italian pie that is traditionally made with ricotta cheese, I’ve made it smoother and more luscious by using mascarpone. Mascarpone is widely available these days. Look for it in the deli section or with the fine cheeses. It will be packaged in a carton.

P.S. You’ll probably never notice the crust is missing.

Servings: 6 servings

Ingredients:

• 1 pound of mascarpone (Italian cream cheese)
• 3 eggs
• 4 Tbl of lemon juice
• 10 tsp of stevia (Truvia is a great brand)
• 1 tsp of vanilla
• ½ tsp of lemon extract
• 3 drops of lemon food coloring  (Optional. This just makes the yellow color stand out more.)

Instructions:

Separate the eggs into two bowls. First beat the egg whites until fluffy but not stiff.

In the other bowl, combine the rest of the ingredients. Whip on medium-high to get the mixture combined and smooth. Then carefully fold in the egg whites.

Butter a 9″ x 9″ oven proof pan. Pour in the mixture. Bake 30 – 35 minutes at 350 degrees. Look for a very light brown crust to start forming on the top. The tart will still look a bit jiggly in the middle. The only way to check to see if it’s done is to stick a toothpick in the middle and if the toothpick comes out clean it’s done. If it’s not, put it back in the oven for 5 minutes more and check again.

Chill the tart in the refrigerator for a couple of hours before serving. You want it completely cold.

Garnish with some fresh berries for color and a fine-looking dessert.

Note: If for some reason, your tart does not set up completely, don’t panic. You can serve this in dessert dishes like a pudding and put the berries on top. With Zola there’s always a Plan B when something goes wrong.

Enjoy!

Cheers,