Keto Lemon Tart Recipe,
Almond Flour Tart Crust with a Baked Lemon Curd
Servings: 8
Equipment
- 1 9 inch tart pan Order Here
- 1 Whisk
- 1 Sieve Strainer Order Here
Ingredients
Keto Lemon Tart
Almond Flour Tart Crust
- 2 cups almond flour
- 2 tablespoons Powdered Erythritol or Allulose
- 3 tablespoons melted butter
- 1 teaspoon baking powder
- 1 egg
Instructions
Keto Lemon Tart
- Whisk eggs.
- Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
- Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
- Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
- Remove from stove, take through a fine mesh strainer.
- Stir in heavy cream.
- Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
- Pour lemon filling into pre-baked crust.
- Bake for 10-15 minutes at 350 F (180 C).
- Remove and cool for two hours before refrigeration.
- Garnish small pieces of lemon thyme if you have it. Top with stabilized whipped cream.
Almond Flour Tart Shell
- Mix all dry ingredients together.
- Mix egg with cooled melted butter.
- Mix all together making a dough ball. Refrigerate for 15 minutes.
- Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
- You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
- Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
- Bake for 10 minutes at 350 degrees F. (180 C).
Notes
Notes: I used the Swerve allulose blend for the filling.