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Lemon Meringue Tart
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Keto Lemon Meringue Recipe,

Keto Lemon Meringue Tart and Pie Recipe, Sugar Free, Almond Flour Crust
Prep Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: keto dessert, Keto Lemon Tart, Lemon Tart
Servings: 8
Calories: 323kcal
Author: Angela Roberts

Equipment

Ingredients

Keto Lemon Tart

  • 1 recipe for almond flour tart crust
  • 2 large eggs plus 7 large yolks Use Egg Whites for Meringue
  • 1 cup Swerve or sweetener of choice see notes
  • zest of two lemons
  • juice of 4 large lemons
  • pinch salt
  • 4 tablespoons unsalted butter room temperature
  • 3 tablespoons heavy cream

Almond Flour Tart Crust

Meringue

  • 7 egg whites
  • 2 tablespoon Swerve Sweetener (or your choice)
  • 1/4 teaspoon cream of tartar

Instructions

Keto Lemon Tart

  • Whisk eggs and egg yolks.
  • 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.
    Cut Lemons
  • 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.
    Almond Flour Tart Crust Individual
  • Pour lemon filling into pre-baked crust.
    Pre-Baked Keto Lemon Tarts
  • Bake for 10 minutes at 350 F (180 C).
  • Remove and cool for two hours before refrigeration.
  • Once mostly cooled, add meringue. (Recipe below)
    Unbaked Meringue
  • Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
    Keto Lemon Meringue Tarts 8
  • Refrigerate when tarts or pie is cooled.
  • These will keep for up to five days in the refrigerator.

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.

Meringue

  • Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
  • REFER TO KETO LEMON TART RECIPE ABOVE FOR BAKING INSTRUCTIONS

Notes

Notes: I used the Swerve allulose blend for the filling. 
 

Nutrition

Serving: 1of 8 | Calories: 323kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Fiber: 3g