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Tangy Low Carb Lemon Tart
Low Carb Lemon Tart is one of the most elegant desserts in my wheelhouse. There something about the bright yellow curd and the buttery crust that make this treat a gorgeous addition to the table at any party.
I came up with this Low Carb Lemon Tart recipe to satisfy my inner Southern California beach-y beach kid, but with a fraction of all the sugar and carbs. I call this a tart because baked in a fancy tin can make this dessert quite elegant.
Lemon flavored anything in the summer is how I remember sunny beach days when school let out for vacation. Lemonade, Lemon Ice, Lemon BBQ Chicken and especially chilled Lemon bars.
How could I possible live as an adult without my summer lemon favorites?
The Low Carb Sweetener
Using Lakanto, a brand name for a sugar alcohol, is the low carb sweetener of choice for this Low Carb Lemon Tart. It really takes the carb count way down. Lakanto is a fine grain blend of Monkfruit and Erythritol.
This sweetener MUST BE POWDERED. You can buy low carb sweetener already powdered, or you can buy it in granular form.
Powdered Low Carb Sweetener
It’s very easy to grind the granular sweetener if that’s all you have. Simply process the granular sweetener in a coffee grinder or food processor. This extra step makes the curd stay creamy when cooled.
Whether you’re serving this Low Carb Lemon Tart at a backyard BBQ or a fancy schmancy Ladies Lunch it is sure to be just delightful, and all gone within minutes!
When Meyer Lemons are in season I get bags of them dropped off at my front door step. It’s a gift from the gods and I make use of every single one of them.
Sometimes I can not get through them fast enough so I will juice them an freeze the juice in a mini silicone muffin mold. Each mini muffin cup is 1 tbsp.
When a recipe calls for 1/4 cup lemon juice I simply take 4-1 tbsp mini muffin sized frozen lemon pucks from the freezer and let them thaw.
Reduce the Carbs even more
We love this Low Carb Lemon Tart, but when I’m trying to reduce carbs even more we skip the crust.
You can add this Low Carb Lemon curd to a no bake cheesecake cup, top off a small scoop of plain greek yogurt or simply eat with a spoon.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making treats like these Low Carb Lemon Tarts is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources
Lemon Curd Filling
First the crust…
- Preheat oven to 350*. Grease tart tin with cooking spray of your choice…I use coconut cooking spray. Melt butter in microwave in 30 second increments until melted and then set aside. In another bowl mix together all other crust ingredients.
- With a fork or rubber spatula mix in melted butter until all combined. Press dough into tart tin evenly all the way up the sides. Again with a fork poke holes randomly all around bottom of the tart. Place tin in middle of oven on middle rack for 12-14 mins.
- Remove from oven and let cool on counter.
For the filling…
- **This whole filling cooking process should take about 10 or so minutes. Start with low heat and then go up from there….if you start high you will scramble the eggs.
- In small side bowl place lemon juice and lemon zest and set side. In small – medium saucepan crack in 6 eggs and 1 cup POWDERED low carb sweetener. Turn on heat low and with a wire whisk mix together the eggs and low carb sweetener.
- Slowly turn the heat up while constantly whisking. Careful here not to heat too much as you will scramble the eggs. You can always pull the saucepan off the heat and continue whisking, then put back over the heat…this helps to not overcook the eggs.
- After about 3-5 minutes the mixture should start to thicken. Add the lemon juice and zest…again while still whisking. Controlling the heat whereas hot enough to bring the curd to a thick consistency, but not too hot as to curdle the mixture.
- Once the curd is the consistency of slightly under a pudding texture then pull off the heat and mix in the xanthan gum and the butter with your wire whisk.
- Pour the lemon curd filling into the cooled tart tin shell. Place in the fridge to cool and set. Enjoy!
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.