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Low Carb Lemon Tart Recipe

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3.8 from 45 reviews

This Low Carb Lemon Tart is a deliciously tangy and creamy dessert perfect for those following a low-carb lifestyle. Featuring a buttery almond flour crust and a smooth lemon curd filling sweetened with erythritol or monk fruit, this tart offers a refreshing citrus flavor without the sugar spike. Ideal for keto, diabetic-friendly diets, or anyone craving a bright, guilt-free treat.

Ingredients

Crust

  • 2 cups | 190 grams almond flour
  • 1/4 cup | 25 grams granulated erythritol (Swerve) or monk fruit sweetener
  • 6 tablespoons | 85 grams melted butter

Lemon Curd

  • 4 egg yolks
  • 1/2 cup | 100 grams granulated erythritol (Swerve) or monk fruit sweetener
  • 1 tablespoon lemon zest
  • 1/4 cup | 60 ml lemon juice
  • 6 tablespoons | 85 grams softened butter
  • Pinch of salt (only if your butter is unsalted)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour and erythritol. Add the melted butter and stir until the mixture is fully combined and resembles wet sand. Press the crust mixture evenly into the bottom and up the sides of a tart pan.
  2. Bake the Crust: Place the tart pan in the preheated oven and bake for about 10-12 minutes or until the crust is golden brown and set. Remove from oven and allow it to cool while you prepare the lemon curd filling.
  3. Make the Lemon Curd Filling: In a medium heatproof bowl, whisk together the egg yolks, erythritol, lemon zest, and lemon juice until smooth and combined. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water.
  4. Cook the Lemon Curd: Continuously whisk the mixture over low heat until it thickens enough to coat the back of a spoon, about 8-10 minutes. Be patient and keep the heat low to avoid scrambling the eggs.
  5. Add Butter and Salt: Remove the bowl from the heat and whisk in the softened butter and a pinch of salt (if using). Stir until the butter is completely incorporated and the curd is smooth and glossy.
  6. Fill the Tart Shell: Pour the lemon curd filling into the cooled tart crust, spreading evenly with a spatula. Cover the tart with plastic wrap and refrigerate for at least 2-3 hours to allow the filling to set properly.
  7. Serve: Once chilled and set, slice the tart and serve. Optionally, garnish with additional lemon zest or a dollop of whipped cream for extra presentation flair.

Notes

  • If you don’t have erythritol or monk fruit sweetener, you can substitute with a similar low-carb sweetener, but avoid regular sugar to keep the recipe low carb.
  • Ensure your butter is unsalted or adjust salt amount accordingly in the filling.
  • Store leftover tart covered in the refrigerator and consume within 3-4 days for best freshness.
  • To prevent curd from scrambling, make sure to whisk continuously and keep heat low during cooking.
  • Almond flour crust can be made ahead of time and kept in an airtight container for a day or two before assembling.

Find it online: https://justsosavory.com/low-carb-lemon-tart-recipe/