Low Fat Sugarless Lemon Tarts - cooking recipe

Ingredients

Filling
3 egg yolks, lightly beaten
6 (1 g) packets sugar substitute
1 1/2 teaspoons grated lemon rind
1/3 cup lemon juice
6 tablespoons unsalted butter
Crust
1/2 cup wheat bran
1/2 cup flour
3 tablespoons oil
1 (1 g) packet sugar substitute
1 tablespoon honey

Preparation

In a saucepot over medium heat combine yolks, sugar substitute (I used equal packets), zest, juice and butter.
Stir constantly 5-7 minutes with a wisk until mixture coats the back of the spoon.
Remove from heat and strain through a wire mesh sieve placed over a bowl. Place aside.
Mix all the crust ingredients together. Line muffin tin with six paper muffin cups. Press the crumb base evently across the bottom of the muffin cups and then slowly work the crumbs upward along the sides of the cups until a crust is formed.
Bake at 400\u00b0F for 15 minutes and then remove from heat. Divide the filling evently into the crumb crusts and then bake for 10 more minutes at 400\u00b0F
Remove from oven and cool for 2-3 hours.