Low Fiber Tarte au Citron

Total time3 hr 20 min

Prep time35 min

Cook time45 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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3 tbsp powdered sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 3/4 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 large egg yolk
2 tbsp ice water

For the filling

¾ cup fresh lemon juice (from about 4–5 lemons)
Ingredient note
Fruit juice contains far less fiber than whole fruit, so the lemon juice used here leaves little residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tbsp lemon zest (from about 2 lemons)
Ingredient note
Low residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
¾ cup granulated sugar
4 large eggs
2 large egg yolks
6 tbsp unsalted butter, cut into ½-inch cubes
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 3/4 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For serving

powdered sugar, for dusting (optional)

Instructions

1
In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
2
Stir together the egg yolk and ice water in a small bowl, then drizzle over the flour mixture. Toss with a fork and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky. If it crumbles apart, add ice water 1 tsp at a time.

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