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    Home » Dessert Recipes » Pies & Tarts » Keto Lemon Tart

    Keto Lemon Tart

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jul 10, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
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    pinterest image for keto lemon tart

    This keto lemon tart recipe is a homemade dessert that is dreamy and creamy in texture. A gluten-free lemon tart, to serve up to guests or enjoy with your own family, with a flaky crust and a refreshing homemade lemon curd. A low carb dessert that will curb your cravings and not leave you feeling guilty. 

    Lemon Curd Tart decorated with blueberries on a wire cake stand from above next to pie server on a decorative napkin

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    Creamy, silky smooth lemon curd that is poured into a homemade crust. Chill this keto lemon tart in the fridge for a few hours and then serve with a dollop of homemade meringue, whipped cream, or a dusting of powdered sugar.

    There is just something fancy about using a tart pan instead of a pie plate. We love all of these: Easy Strawberry Tart, Easy Almond Tart, and Chocolate Tart with Raspberries.

    slice of lemon curd tart topped with blueberries on a plate with fork close up with remaining lemon curd tart in background

    Lemon Curd Tart

    What I love about the lemon curd tart is it isn't heavy. Yes, it is sweet, but it isn't overpowering. It offers that tang and sweetness that helps to balance it all out. Plus it provides a superb presentation value when serving up to guests. I made this for a summer cookout, and it was one of the first desserts to get devoured.

    tart crust dough balled up in food processor

    How To Make a Keto Lemon Tart

    Start by prepping your dough. I used a food processor to blend my dough until it forms a ball. This takes around two minutes. Then once your dough forms press it into the bottom of a tart shell, and toss in the oven for 14 minutes or until it is golden brown. Set aside and allow it to fully cool.

    tart crust dough formed into pie plate before baking

    Then in a small pan, you want to heat your butter and sweetener on medium-low heat.

    saucepan with sticks of butter and sweetener surrounded by additional ingredients for lemon curd

    Cook until it begins to thicken, and then slowly whisk in one egg yolk at a time. Cook until your mixture becomes thick. Add in your lemon juice and blend. Followed up by whisking in your cream. 

    hand pouring measuring cup of lemon juice into saucepan with whisk for lemon curd

    Grab a fine mesh strainer and push the lemon curd through to catch any bits of scrambled egg. Cool at room temperature. Then pour the mixture into your tart shell and then toss in the fridge for 3-4 hours. 

    mixing bowl pouring lemon curd mixture into separate mixing bowl with strainer

    How Do You Thicken Lemon Tart Filling

    To thicken your lemon curd, you will find as you allow it to cook on medium-low hit, it will begin to thicken. Then adding in your egg yolks will help giving it a thicker texture. If you find that it isn't thickening to your liking, you can add in ¼ teaspoon of cornstarch and mix in, and repeat until it is thickened up. 

    What Sweetener Did You Use For Filling of Lemon Curd

    I used my own sweetener blend, but also you can buy Trim Healthy Mama sweetener as well. I find either of these works well in giving you just enough sweetness without being overpowering.

    mixing bowl pouring lemon curd into tart crust

    Do I Need To Allow My Keto Lemon Tart To Chill Before Serving 

    Yes. You need to refrigerate your tart for up to 3-4 hours, so it allows the lemon curd to set up. If you don't do this, you will have a runny mess when you slice into it. 

    Do Lemon Curd Tarts Need To Be Refrigerated

    Yes, you do need to keep your tart in the fridge. The filling of the tart is fragile, so if you leave it out at room temperature, it will go bad rather fast.

    overhead view of plain lemon curd tart surrounded by measuring cups and lemons

    How Long Will a Tart Store in the Fridge

    You can store your tart in the fridge for up to a week. Use your best judgment on the quality of the tart, and if you feel it is going bad, toss it out.

    Does A Lemon Tart Freeze Well

    You can freeze your lemon tart up to two months. Just wrap tightly in aluminum foil and then toss in the freezer. Thaw in the fridge before serving. I usually place it in the freezer the night before I plan to eat it.

    Can I Make Mini Tarts 

    Sure. You can opt for mini tart shells instead of one large one. Just follow the same steps in making crust and filling. The one thing is with smaller crusts watch the cooking time as it should bake up a bit faster. 

    On the hunt for more lemon recipes

    • Baked Custard with Lemon - If you are a fan of custard you have to try this version. It is velvety, sweet, and such an incredible dessert. 
    • Sour Lemon Gumdrops - Low carb gumdrops to treat yourself to. A tart lemon that will make you pucker a bit, but leaves you wanting one more gumdrop. 
    • Lemon Ricotta Pie - I love this lemon ricotta pie that has fresh blueberries on top. It is such a bold and refreshing dessert great for spring and summer months. 
    • Keto Lemon Cookies - Soft, chewy cookies filled with vibrant lemon flavor.

    slice of lemon curd tart topped with blueberries with fork next to pie plate and additional plate of lemon curd tart

     

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    Lemon Curd Tart decorated with blueberries on a wire cake stand from above

    Keto Lemon Tart

    This lemon curd tart is a homemade dessert that is dreamy and creamy in texture. You have a gluten-free crust with homemade lemon curd to serve up to guests or enjoy with your own family.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 403
    Author: Taryn

    Ingredients

    Crust:

    • 2  cups almond flour
    • 2 ½ teaspoon coconut flour
    • 4  tablespoon cold butter
    • 2.5  teaspoon cold water

    Lemon Curd:

    • 10  tablespoon butter
    • ¾  cup  Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 6  egg yolks
    • ⅓ cup lemon juice
    • 1.5 oz heavy cream
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    Instructions

    • Mix the ingredients in a food processor until the dough comes together into a ball. This will take 1.5 to 2 minutes. Press into the bottom and up the sides of a 9-inch tart shell. Bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
    • Meanwhile, in a small saucepan over medium-low heat melt the butter and sweetener. Cook until slightly thickened. Whisk in the egg yolks one at a time. Cook until thick. Add the lemon juice and whisk until smooth. Add the cream and whisk again. Strain through a fine mesh strainer in case there are any bits of scrambled yolk. Cool to room temperature. Spread in the baked tart shell. Refrigerate for 3-4 hours to set before cutting.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     

    Nutrition

    Serving: 1slice (⅛th of tart) | Calories: 403 | Carbohydrates: 7g | Protein: 8g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 187mg | Potassium: 25mg | Fiber: 3g | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1.4mg
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    Comments

    1. Tessa says

      December 09, 2019 at 10:25 pm

      Loved this recipe, absolutely delicious!

      I only used 1/2 a cup of sweetener in the tart and I used a different unsweetened crust recipe as a personal preference, but it was still amazing!

      My only suggestion would be to temper the eggs as you would with a traditional custard, rather than adding the eggs to the hot mixture one at a time. I did, and the result was a perfectly smooth custard with no scramble.

      Will be making again soon!5 stars

      Reply

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