Keto, Low-Carb Lemon Tart – buttery gluten-free tart crust, filled with tangy, luscious sugar-free lemon curd.
Low-carb desserts are generally very easy to make, when adapted from regular dessert recipes. One of my all time favorite desserts is lemon tart. Buttery pastry rust paired with a tangy, citrusy lemon curd. Perfect for a cup of coffee, but it also makes a great holiday dessert. Perfect to make year round. Tarts just look so festive, don’t they?
Keto, Low-Carb Lemon Tart
Ingredients to make low-carb tart crust:
- almond flour
- coconut flour
- low-carb sweetener
- vanilla extract
- salt (optional)
- Xantan gum (optional)
What ingredients do I need to make Keto lemon curd?
- eggs and egg yolks
- lemon juice
- lemon zest
- low-carb sweetener
What sweetener to use in this low-carb lemon tart recipe?
You can use erythritol, powdered erythritol, Swerve, Monk Fruit Sweetener or Stevia.
I used Swerve Confectioners. It makes both the lemon curd and tart crust perfectly smooth and not too sweet.
How to make a low-carb lemon tart
To make the Keto tart crust:
- Preheat oven to 350 F.
- Combine all ingredients in a bowl and mix with a spatula to combine.
- Press down the bottom and about 1/2-inch up the walls of a 9-inch tart pan. Using a fork, press to make holes on the bottom of the crust.
- Bake at 350 F for 13-15 minutes, until golden.
- Cool completely.
For the Low-Carb lemon curd:
- In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol.
- Whisk to combine. Fill a large pot with water to create a double boiler.
- Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens.
- Strain through a fine mesh strainer and add the butter. Let it cool to room temperature, then cover and refrigerate or fill the tart crust with it.
Can you make this low-carb lemon tart in advance?
You can make the tart crust in advance. Wrap it tightly in plastic wrap and keep in the fridge for up to 3 days, unfilled.
Freeze the tart crust for up to 3 months. Defrost in the fridge.
You can make the lemon curd and fill the crust, then keep in the fridge for up to 5 days. Because you are using erythritol to sweeten the curd, it may start to crystalize within a few days.
Freeze the filled tart for up to 1 month.
What to use this Keto lemon curd for?
You can serve this lemon curd on its own with come berries. It makes a great dessert.
Serve it with cookies, or fill cakes with it.
Make lemon tarts or tartlets.
Top cheesecakes with this lemon curd. I have a great Keto Cheesecake Recipe, that has been very popular lately.