Keto, Low-Carb Lemon Tart

Keto, Low-Carb Lemon Tart – buttery gluten-free tart crust, filled with tangy, luscious sugar-free lemon curd.

Low-carb lemon tart on a table, topped with strawberries and lemon slices

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?

What ingredients do I need to make low-carb lemon tart?

The ingredients you need are somehow similar to ingredients used to make regular lemon tart.

The only change you need to make when making a low-carb lemon curd is to swap low-carb sweetener for sugar.

With the crust, things are a little different. I made it with almond and coconut flour, butter, egg, sweetener and Xantan gum.

You need to make low-carb tart crust and low-carb lemon curd.

Low0carb lemon tart on a serving tray

Ingredients to make low-carb tart crust:

  • almond flour
  • coconut flour
  • egg
  • butter
  • low-carb sweetener
  • butter
  • vanilla extract
  • salt (optional)
  • Xantan gum (optional)

A slice of low-carb Keto lemon curd on a plate

What ingredients do I need to make Keto lemon curd?

  • eggs and egg yolks
  • lemon juice
  • lemon zest
  • low-carb sweetener
  • butter

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:

  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.

More Low-Carb Desserts:

Servings: 12

Low-Carb Lemon Tart

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Keto, Low-Carb Lemon Tart - buttery gluten-free tart crust, filled with tangy, luscious sugar-free lemon curd.

Ingredients

  • Keto Lemon Tart
  • For the crust
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup powdered erythritol
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp Xantan gum — optional
  • 3 tbsp melted butter
  • 1 egg

For the lemon-curd filling:

  • 1/2 cup lemon juice
  • 3/4 cup powdered erythritol
  • 4 egg yolks
  • 1 egg
  • 1 tbsp lemon zest
  • 4 tbsp butter

Instructions

For the low-carb lemon curd:

  1. In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol or Swerve.


  2. 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.

  3. 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.

For the low-carb tart crust:

  1. Preheat oven to 350 F. Combine all ingredients in a bowl and mix with a spatula to combine.


  2. 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.


  3. Bake at 350 F for 13-15 minutes, until golden. Cool completely.

Course: Dessert
Cuisine: American
Keyword: low-carb lemon tart

Nutrition Information

Calories: 192, Fat: 16g, Saturated Fat: 6g, Cholesterol: 110mg, Sodium: 83mg, Potassium: 27mg, Carbohydrates: 5g, Fiber: 3g, Sugar: 1g, Protein: 5g, Vitamin A: 6.7%, Vitamin C: 5.6%, Calcium: 4.3%, Iron: 5.3%