Dukan Lemon Tart


Sweet and sour lemon custard surrounded by a thin and healthy pie crust. Oat and wheat bran are combined with egg whites and cream cheese making a high fiber pie crust. Pre-bake the crust to crisp the dough enough to hold the custard during the final baking process. Artificial sweetener, skim milk, and powdered skim milk are whipped together for a smooth syrupy filling. Fresh lemon juice adds a fresh, zesty bite that is folded into the custard. Top the pie with peeled lemon rime or shaved lemon zest.


  • 4 tablespoons oat bran
  • 2 tablespoons wheat bran
  • 2 tablespoons cream cheese
  • 2 egg whites
  • artificial sweetener (to taste)
  • 2 egg yolks
  • 2 whole eggs
  • 4 lemons (juice and zest)
  • 140 grams powdered skimmed milk
  • 100 grams skimmed milk
  • artificial sweetener (to taste)


  1. Crust Preparation:
  2. Preheat oven to 350F.
  3. Mix all the ingredients together and spread the dough on the bottom of a silicone pie pan.
  4. Bake for 20 minutes.
  5. Lemon Topping Preparation:
  6. In a bowl, whisk eggs and the zest of 2 lemons.
  7. Add the lemon juice and whisk again.
  8. Add the milk powder and liquid milk and mix well.
  9. Add the sweetener.
  10. Pour the mixture on top of the baked pie crust and bake for 22 minutes.
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