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.
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.
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.
Since you are reading this post, you are probably interested in trying the Ketogenic Diet. As a beginner, you might struggle with planning your diet in advance. Just get yourself this created for busy people, and never worry about what will be your next meal tomorrow!
Amount Per Serving
Calories: 184 | Total Fat: 11g 23% | Cholesterol: 163mg 54% | Total Carbohydrates: 11g 4% | Protein: 4g 14%