Lemon Mascarpone Tart

For many years my go to tart au citron is here. As a food blogger though I have to try variations in great staples especially when low sugar and food intolerant alternatives appear. This tart ticks some of these boxes. I use a spelt pastry case – you can find it here.

lemon and mascarpone tart

  • Servings: 10-12
  • Difficulty: medium
  • Print



  • 4 large eggs + 2 egg yolks beaten
  • 4 large lemons – finely grated zest and juice, (about 160ml)
  • 160g maple syrup
  • 1 250g tub mascarpone

  • Method
  • Beat the mascarpone in TM bowl until creamy. Whisk attachment sp 3/4
  • Pour the beaten eggs and maple syrup through the lid sp3
  • Add lemon juice and zest and mix well
  • Pour into cooled pastry case. It helps to place the tart case on a baking tray and pour the liquid into pastry case while on the oven shelf.
  • Bake at 300°F/150°C for 50/55 minutes. Take care not to over cook. There will still be a slight wobble.


This Thermomix adaptation comes from Amber Rose book Love Bake Nourish



7 Comments Add yours

  1. Fantastic photos and I need to make this.

    Liked by 1 person

    1. vannillarock says:

      Thank you Sarah and thanks, too, for the recent ‘follow’. Glad to have found your lovely site 🙂 anne


  2. yprior1 says:

    so healthy and seems winwinwin for many reasons – mmmmmm I think I am going to try this later this year ❤

    Liked by 1 person

    1. vannillarock says:

      Hope you like. Let me know if you do. Anne


  3. thehungrymum says:

    practically perfect in every way! Would love a slice right now 🙂

    Liked by 1 person

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