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 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.
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.
More Low-Carb Desserts:
Low-Carb Lemon Tart
- 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
For the low-carb lemon curd:
In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol or Swerve.
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.
For the low-carb 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.
Nutrition InformationCalories: 192, Fat: 16g, Saturated Fat: 6g, Cholesterol: 110mg, Sodium: 83mg, Potassium: 27mg, Carbohydrates: 5g, Fiber: 3g, Sugar: 1g, Protein: 5g, Vitamin A: 335%, Vitamin C: 4.6%, Calcium: 43%, Iron: 1%
This is seriously one GORGEOUS tart, Mira! I’m seriously loving all that lemon goodness and the fact that this beauty is keto!
This is such a beautiful dessert, I made it and mine did not look as gorgeous, but tasted great!
This was Delicious ! I made it today and the whole family loved it
how long does the curd take to cool in the tart to be able to cut it without a mess?
about 2 hours
Did anyone else find the lemon curd gritty? What did I do wrong
It sounds like the eggs were overcooked. You can strain it again, or try blending it with an immersion blender.
The sweetness overpowered the tartness of the lemon. I’ll be using 1/4 cup sweetener next time. I think recipes overlook that keto people aren’t sweet tooths”.
I’m not a sweet tooth, I think it depends on the type of sweetener you used. The amount could definitely be decreased next time.
I am planning to trying this for this Easter lunch. can you tell me how far in advance you could make this without it going soggy? Or would it be best to make the two parts separately and leave them separate until closer to serving?
I’d say 24 hours in advance. It gets soggy when it sits in the fridge for longer than this. You can make the tart shell up to 3 days in advance, but the curd may start releasing liquid and it is best made 24 hours in advance.
Thanks for sharing this yummy lemon tart! Can’t wait to try these.
I just made this for Easter and it turned out amazing!!!
Would you know how many Net Carbs per slice this tart has??
5g net carbs per slice
Could I use allulose sweetener instead of erythritol ?