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:

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.

Course: Dessert
Cuisine: American
Keyword: low-carb lemon tart
Servings: 12
Calories: 192 kcal
Ingredients
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.

Nutrition Facts
Low-Carb Lemon Tart
Amount Per Serving
Calories 192 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 110mg 37%
Sodium 83mg 3%
Potassium 27mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 5g 10%
Vitamin A 6.7%
Vitamin C 5.6%
Calcium 4.3%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.