Zesty Nyonya Lemon Tart Filling
This no-sugar lemon filling for Nyonya tart is a refreshing and tangy blend of natural flavors that beautifully captures the essence of traditional Malaysian desserts. Utilizing fresh lemons and a hint of coconut nectar, this filling is both zesty and health-conscious. Perfect for those seeking an invigorating taste without the guilt, it elevates any tart while embracing the vibrant culture of Nyonya cuisine.
ingredients
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 1 tablespoon lemon zest
- 1/4 cup coconut nectar or honey (for natural sweetness)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter, cut into small pieces
steps
- 1.
In a medium saucepan, whisk together lemon juice, lemon zest, coconut nectar, cornstarch, and salt until smooth.
- 2.
Gradually add the water, whisking continuously to combine.
- 3.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-8 minutes.
- 4.
Once thickened, reduce the heat to low and slowly whisk in the beaten egg yolks until fully incorporated.
- 5.
Remove the saucepan from heat and stir in the butter until melted and smooth.
- 6.
Allow the filling to cool slightly, then transfer to a tart shell of choice.
- 7.
Refrigerate for at least 2 hours, or until set. Serve chilled.
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