Festive, Sweet Keto, Low-Carb Lemon Tart Recipe (2024)

Keto, Low-Carb Lemon Tart – buttery gluten-free tart crust, filled with tangy, luscious sugar-free lemon curd.

Low-carb desserts are generally very easy to make, when adapted from regular dessert recipes. One of my all time favorite desserts is lemon tart. Buttery pastry rust paired with a tangy, citrusy lemon curd. Perfect for a cup of coffee, but it also makes a great holiday dessert. Perfect to make year round. Tarts just look so festive, don’t they?

What ingredients do I need to make low-carb lemon tart?

The ingredients you need are somehow similar to ingredients used to make regular lemon tart.

The only change you need to make when making a low-carb lemon curd is to swap low-carb sweetener for sugar.

With the crust, things are a little different. I made it with almond and coconut flour, butter, egg, sweetener and Xantan gum.

You need to make low-carb tart crust and low-carb lemon curd.

Ingredients to make low-carb tart crust:

• almond flour
• coconut flour
• egg
• butter
• low-carb sweetener
• butter
• vanilla extract
• salt (optional)
• Xantan gum (optional)

What ingredients do I need to make Keto lemon curd?

• eggs and egg yolks
• lemon juice
• lemon zest
• low-carb sweetener
• butter

What sweetener to use in this low-carb lemon tart recipe?

You can use erythritol, powdered erythritol, Swerve, Monk Fruit Sweetener or Stevia.

I used Swerve Confectioners. It makes both the lemon curd and tart crust perfectly smooth and not too sweet.

How to make a low-carb lemon tart

To make the Keto tart crust:

1. Preheat oven to 350 F.
2. Combine all ingredients in a bowl and mix with a spatula to combine.
3. Press down the bottom and about 1/2-inch up the walls of a 9-inch tart pan. Using a fork, press to make holes on the bottom of the crust.
4. Bake at 350 F for 13-15 minutes, until golden.
5. Cool completely.

For the Low-Carb lemon curd:

1. In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol.
2. Whisk to combine. Fill a large pot with water to create a double boiler.
3. Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens.
4. Strain through a fine mesh strainer and add the butter. Let it cool to room temperature, then cover and refrigerate or fill the tart crust with it.

Can you make this low-carb lemon tart in advance?

You can make the tart crust in advance. Wrap it tightly in plastic wrap and keep in the fridge for up to 3 days, unfilled.

Freeze the tart crust for up to 3 months. Defrost in the fridge.

You can make the lemon curd and fill the crust, then keep in the fridge for up to 5 days. Because you are using erythritol to sweeten the curd, it may start to crystalize within a few days.

Freeze the filled tart for up to 1 month.

What to use this Keto lemon curd for?

You can serve this lemon curd on its own with come berries. It makes a great dessert.

Serve it with cookies, or fill cakes with it.

Make lemon tarts or tartlets.

Top cheesecakes with this lemon curd. I have a great Keto Cheesecake Recipe, that has been very popular lately.

More Low-Carb Desserts:

• Lemon Keto Cheesecake
• Keto Lemon Fat Bombs
• Keto Lemon Blueberry Cake