We know a lot of you are gluten free so when we found this tart we took the chance to try it out sugar free. What a winner! The yoghurt adds a lovely softness and the lemon, well that gives everything some zing!

• Serves: 10
• Oven temp: 170C (150C fan forced)
• Cook time: 45 minutes
• Pan: 25cm tart pan with removable base or a silicon tart pan

Ingredients:
125 g unsalted butter, softened
1 cup The Sugar Breakup Dextrose
1 Lemon – the juice & finely grated rind
3 large eggs (we use minimum 70g)
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