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!
NOTE...Most of the carbs from this recipe come from the crust. Omit the crust and you greatly reduce the carbs.