Lemon Cream Tart with Gingersnap Crust - PCOS-Friendly Recipe

Servings: 8

Lunch

This Lemon Cream Tart with Gingersnap Crust is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Moira Hodgson This dessert must be refrigerated for six hours before serving.

Ingredients

1 1/2 c. fine gingersnap crumbs (about 28 gingersnaps)
1/3 c. unsalted butter
1 envelope unflavored gelatin
1/2 c. cold water
5 large eggs
3/4 c. sugar
3/4 c. fresh lemon juice (about 3 lemons)
1 lemon
2 tsp. grated lemon zest
.67 c. heavy cream

Instructions

To make crust: Preheat oven to 350 degrees, placing a rack on middle rung. In a mixing bowl, thoroughly combine gingersnap crumbs and butter. Press evenly into bottom and sides of a 9-inch pie pan (crust should just reach rim). Bake 8 to 10 minutes, or until crust darkens at edges. Cool on wire rack.
To make filling: In a small bowl, sprinkle gelatin over water. Separate egg yolks from whites and place in separate bowls (place yolks in a heatproof metal or glass bowl).
Whisk egg yolks with 1/2 cup sugar until light and lemon-colored. Whisk in lemon juice. Set bowl over a saucepan of simmering water. Cook mixture, stirring constantly, 12 to 15 minutes, or until it thickens enough to coat the back of a spoon. Do not allow mixture to boil, or yolks will curdle. Remove bowl from heat and stir in softened gelatin until dissolved. Strain into a bowl, then stir in lemon zest.
Refrigerate lemon mixture, stirring occasionally, until cold and thickened, about 20 minutes.
In a large bowl, with an electric mixer on medium-high speed, beat egg whites until foamy. Turn mixer to high speed, then gradually beat in remaining 1/4 cup sugar, just until whites form stiff peaks. Transfer mixture to another large bowl and in the bowl you used to beat egg whites (no need to clean), beat cream until stiff.
Fold lemon-egg mixture into beaten egg whites. Fold in whipped cream. Pour lemon mixture into cooled crust. Cover loosely and chill until set, about 6 hours. Arrange lemon slices around crust and place 1 slice in center of tart. Serve chilled.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Lemon.

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Frequently Asked Questions

Is Lemon Cream Tart with Gingersnap Crust good for PCOS?

Yes, this Lemon Cream Tart with Gingersnap Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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