Today I´m bringing you a perfect and fresh dessert: a lemon tart that is made with a dairy-free, gluten-free and sugar-free lemon curd and crust. But it’s also keto and paleo. This lemon curd tart is topped with fresh raspberries and it’s a perfect dessert for spring or summer days!
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Every time I have many lemons in my fridge I use them to make this simple and easy lemon curd recipe. You can use this lemon curd in any dessert like cheesecake, pavlova, pancakes or waffles. The reason I like to make lemon crud is that you can store it in the fridge for 2 weeks in a jar and you can use it whenever you want or need.
LEMON CURD
My lemon curd is so creamy and full of flavor that sometimes I have to eat a spoon or two just before pouring into the tart.
As I said before this is a simple and easy recipe but you need to be patient because you need to whisk constantly the mixture for about 10-15 minutes. Put the lemon zest and juice, eggs, Erythritol (or any sweetener of your taste) and vanilla (this makes the taste of lemon curd more richer) in a small saucepan and whisk until everything is combined and smooth. Then add coconut oil and continue to whisk. You can’t forget to whisk the mixture the entire time. When the mixture is thickened and the color turns slightly lighter the lemon curd is ready.
Let the lemon curd rest a few minutes before you pour it into your crust tart. Put the tart for an hour in the fridge before you serve.
CRUST
To make the perfect crust you have to make sure to mix very well with all the ingredients before pressing the dough into the pan as evenly as possible before pricking holes into the dough with a fork. Let the crust cool completely before putting the filling into it.
For this recipe, I used a rectangular tart pan with a removable bottom, but in case you don’t have any of this, you can also use a 9-inch round tart pan.
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
slices
|
- 2 cup almond flour
- 1/2 tsp Salt
- 2 large eggs
- 2 tbsp coconut oil
- 2 lemons juice
- 5 eggs
- 1/3 cup erythritol or any sweetner of your taste
- 1/2 tsp Vanilla Extract
- 3 tbsp coconut oil
Ingredients
Crust
Lemon Curd
|
|
- Preheat oven to 350°F. Line the bottom of a 14" x 4.5" rectangular tart pan with a removable bottom with parchment paper and grease the sides.
- In a small food processor, pulse the almond flour and the salt until combined. Add the coconut oil and eggs and pulse a few more times until a dough forms. Warning: it will be very sticky.
- Transfer the crumble into a piece of plastic wrap and wrap the dough. Refrigerate for 15 minutes to firm up slightly or 2-3 minutes in the freezer if you are in a hurry.
- Remove the dough from the freezer, unwrap and place into the center of the pie pan. Press firmly into the bottom of the pan and up the sides, as evenly as you can.
- Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes.
- Bake for 15-20 minutes or until the sides are golden brown
- Whisk lemon juice and zest, eggs, sweetener, and vanilla together in a saucepan.
- Turn on the heat to low-medium and stir constantly for 5-10 minutes until the curd thickens up. Do not put the heat to high as the eggs will scramble. Always cook the curd on low-medium heat.
- When the curd has thickened, add the coconut oil and mix in.
- Pour slightly cooled lemon curd into the prepared crust, smoothing to the edges. Garnish with fresh berries and chill until serving time.
Nutrition Facts
Amount Per Serving
Calories: 184 | Total Fat: 11g 23% | Cholesterol: 163mg 54% | Total Carbohydrates: 11g 4% | Protein: 4g 14%
