Bright and zesty low carb Lemon Tart with a simple, buttery almond flour crust. Made with only seven ingredients!
After months and months of questions and requests about low carb sweeteners I have finally gotten my hands on a few bags of Swerve and monk fruit sugar and I am LOVIN’ it. I made my almond flour chocolate chip cookies with this and now I’m sold.
A quick note before we begin – erythritol often has a very strong minty/cooling kind of mouth feel to it that can sometimes be off putting depending on the recipe at hand. Some brands/types of erythritol are much less obvious than others so keep that in mind when making this. If you think that might bother you then I’ve found that the swerve sweeteners I’ve used in the past have a pretty unnoticeable cooling feel.
On to the tart!
How to Make this Low Carb Lemon Tart
Start out by prepping the crust. All you need to do is whisk together your dry ingredients together in a bowl. Once whisked, pour in the melted butter and mix well to combine. The dough should hold together when clumped.
When you’re ready – add the dough crust to a 9inch tart pan. Make sure you
- Grease the tart pan with a little bit of butter.
- Use tart pan with a loose, removable bottom for easy removal. I use one like this <–affiliate link. If you don’t have a tart pan with a removable bottom you can use and line regular pie pan or square baking tin with baking paper so that you can lift out your tart at the end.
Press the dough into the bottom and sides of the pan as evenly as you can. Use a fork to poke a few holes across crust to prevent the bottom from rising up and then place in the oven to bake for about 15-16 minutes.
When it’s ready, the crust should be lightly goldened around the edges. Remove from the oven and set aside to cool until you’re ready to assemble.
The Lemon Curd
Start out by prepping your make shift double. The idea here to cook your lemon curd on an indirect heat. Cooking the eggs too quickly and with too much heat will lead to scrambled, curdled eggs – not exactly ideal.
If you own a double broiler – great! Get the prepped as you normally would. If not – no worries! Neither do I!
DIY Double Boiler: Place a small, heat proof glass bowl over a smaller sauce pan filled with 1-2 inches water and turn on a high heat. Cook the curd in the top bowl.
Whisk all of the ingredients together until smooth. When the water reaches a boil, reduce the heat down to maintain a gentle simmer. Whisk and continue cooking until your mixture is thick like hollandaise sauce.
Once thickened, remove from heat and stir in your softened butter. The butter should melt from the heat of the curd.
If you don’t mind a few bits of lemon zest then you can skip this next part, but if you’re after a smooth finish then you’ll need to strain your curd to remove the bits of zest. Hold the strainer over a small bowl and use a spoon to push through the curd. Set aside and let cool completely before you’re ready to put it all together.
Lemon Tart Assembly
Once both your crust and your curd has cooled there’s nothing let to do but put it all together. Simple pour the curd over the crust and smooth out to cover the bottom and sides of the tart. At this point you can leave everything as is or top with some additional fruit as I’ve done. It’s up to you!
I recommend chilling the the tart in the fridge for at least an hour to set before serving.
Final Tips & Lemon Tart F.A.Q.’s
- I tested this recipe using both granulated swerve and monk fruit to make this. If you don’t need this to be low carb you can also use granulated white sugar in place of the erythritol. Coconut sugar can also be used in both the tart crust and the curd but keep in mind the curd will come out much darker/more brown with the coconut.
Why isn’t my lemon curd thickening?
- You might just need to wait a little longer. Using the double broiler method might take a little longer to cook since you’re not cooking the eggs on a direct heat. This can take anywhere from 10 to sometimes 30 minutes.
- If it’s been more than 30 minutes and your curd still isn’t getting any thicker then try adding an extra egg yolk.
Why did my lemon curd curdle?
- Curdling can happen when lemon curd is cooked on a direct heat. If you cook directly in a sauce pan, or if your top pot in the double boiler method is sitting in boiling water then your eggs will scramble.
Don’t forget to #asaucykitchen on instagram if you make this Low Carb Lemon Tart! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 cups | 190 grams almond flour
- 1/4 cup |25 grams granulated erythritol (I used Swerve) or monk fruit sweetener
- 6 tablespoons | 85 grams melted butter
- 4 eggs yolks
- 1/2 cup |100 grams granulated erythritol (I used Swerve) or monk fruit sweetener
- 1 tablespoon lemon zest
- 1/4 cup | 60 ml lemon juice
- 6 tablespoons | 85 grams softened butter
- pinch of salt (only if your butter is unsalted)
- Preheat oven to 325°F/160°C. Lightly grease a 9inch tart pan with a loose, removable bottom. Set aside.
- In a large mixing bowl whisk together the 2 cups almond flour, and 1/4 cup erythritol until combined.
- Stir in the melted butter and mix until combined.
- Add the dough to the greased tart pan. Press evenly into the bottom and sides of the pan. Prick a few holes across the bottom of the crust.
- Place in the middle of the oven and bake for 15-17 minutes until the edges of the crust are slightly goldened.
- Let cool completely before adding the curd.
- Place a small, heat proof glass bowl over a smaller sauce pan filled with 1-2 inches water. Set over a high heat.
- Add the 4 egg yolks, 1/2 cup erythritol, 1 tablespoon lemon zest and 1/4 cup lemon juice to the top bowl. Whisk all of the ingredients together until smooth. When the water reaches a boil, reduce the heat down to maintain a gentle simmer. Whisk and continue cooking until your mixture is thick like hollandaise sauce.
- Remove the pan from the heat and stir in the softened butter until fully melted and mixed.
- Optional Step: Place a fine mesh strainer over a small bowl and pour the curd through the strainer to remove bits of lemon zest. If you don't mind a few bits of zest here and there don't worry about straining.
- Set the lemon curd aside to cool completely. It will continue to thicken as it cools.
- Pour the cooled curd over the top of the cooled crust and spread across the bottom and sides of the crust. Top with fresh fruit if desired. Place the tart in the fridge to chill for at least 1 hour before serving and enjoy!
Alternative Sweeteners: If you don't need this tart to be low carb you can use granulated white sugar in place of the erythritol in both the crust and the curd.
This will keep 1-2 weeks in the fridge.
A note about erythritol: erythritol often has a very strong minty/cooling kind of mouth feel to it that can sometimes be off putting depending on the recipe at hand. Some brands/types of erythritol are much less obvious than others so keep that in mind when making this. If you think that might bother you then I've found that the swerve sweeteners I've used in the past have a pretty unnoticeable cooling feel.
- Swerve Sweetener, Granular, 12 Ounce
- Fox Run 44513 Round Loose Bottom Tart and Quiche Pan, 9"
- King Arthur Almond Flour, 16 Ounce
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Serving Size:1 slice
Amount Per Serving:Calories: 262 Total Fat: 26g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 110mg Sodium: 9mg Carbohydrates: 15g Fiber: 2g Sugar: 1g Protein: 5g
P.S. Make sure to save your egg whites because I’ve got a paleo bread recipe coming out next week that’s going to need them!