Ingredients

For The Pastry

400 g plain flour
200 g soft margarine
1 Tbsp cold water

For The Lemon Filling

5 large eggs
3 Tbsp honey
250 ml double cream
5 lemons
500 g cream cheese

Method

1. Preheat  oven to 200 deg C
2. Place soft margarine in a medium bowl
3. Gently fork in one Tbsp plain flour and one Tbsp cold water
4. Mix with your fork until you have a paste
5. Slowly add the rest of your flour until you have a pastry-like dough
6. Wrap in cling wrap and place in the fridge to chill for about an hour
7. Squeeze lemons and grate the zest, then set aside
8. Melt honey in a pan over a low heat
9. Remove from the heat, allow to cool for a moment or two
10. Stir in lemon juice and zest
11. Break eggs into a large bowl and beat
12. Add the cream then stir in lemon and honey liquid
13. Grease an 18ins tart tin
14. Take pastry from the fridge and roll out on a surface that has been lightly dusted with flour
15. Line tin and trim off the excess pastry
16. Pop into the center of the oven and bake blind for 10 minutes or so, until the pastry begins to turn golden brown
17. Remove from the oven and pour in tart filling
18. Bake for about one hour until the center has risen a little and is firm
19. Make sure the pastry does not brown too much
20. Remove from the oven and allow to cool
21. Put cream cheese into a bowl and beat until light and fluffy
22. Once the tart is cold, spread the cream cheese on top
23. Serve with sugar free ice-cream

Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.