How to make a low-carb lemon tart

To make the Keto tart crust:

1. Preheat oven to 350 F.
2. Combine all ingredients in a bowl and mix with a spatula to combine.
3. 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.
4. Bake at 350 F for 13-15 minutes, until golden.
5. Cool completely.

For the Low-Carb lemon curd:

1. In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol.
2. Whisk to combine. Fill a large pot with water to create a double boiler.
3. Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens.
4. 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.