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