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Lemon Cream Tart (Low Carb & Keto)

Oleh Loki Norton Post a Comment


A creamy lemon curd tart bursting with tartness and flakey buttery almond pastry crust. This dessert is low carb, sugar-free, gluten-free and keto-friendly.


Ingredients
Almond Crust

  • 2 cups almond flour
  • 3 Tbsp coconut flour
  • 4 Tbsp unsalted melted butter
  • 1 large egg
  • 4 Tbsp powdered erythritol


Lemon Tart Filling

  • 4 large eggs
  • 4 large egg yolks
  • 1 cup of lemon juice (fresh)
  • 1/4 cup heavy cream
  • 1 cup of butter cubed
  • 1 1/4 cups powdered erythritol (test your lemons if they are very tart, add more sweetener)


Instructions
Almond Tart Crust

  1. Preheat oven to 350F
  2. Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
  3. Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
  4. You may need to add a Tbsp of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
  5. Form the tart crust into a disc and place it in the fridge for about 30 minutes. This makes it easier to handle.
  6. Roll out the dough between two sheets of parchment paper, adding a touch more almond flour if it starts to stick.
  7. Spread the tart dough out in your tart pan ( 9 inch round, 8-inch square, or 4.5x 14 rectangle) making sure to press into the side of the pan, and cover any holes that form while you're pressing. This takes a bit of patience, just keep pressing and spreading until your tart crust is spread evenly with no breaks.
  8. Pierce the crust with a fork and bake for 10-12 minutes until golden. Keep an eye out because almond flour tends to darken very quickly.
  9. Let the crust cool.


Lemon Filling

  1. Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer.
  2. Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a separate heat-safe bowl.
  3. Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon. This can take up to 15 minutes. Use a whisk and stir constantly while cooking to avoid burning.
  4. Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
  5. Add the filling to the cooled tart crust.
  6. Cool the dessert to room temperature. 

source: https://sugarfreesprinkles.com/lemon-cream-tart-low-carb-keto/



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