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Low Carb- Keto Lemon Curd Tart and Bars

Low Carb/Keto Lemon Curd Tarts and Bars

Personally I love the elegance of the tarts for entertaining or for a special occasion when you are trying to impress, but for everyday and informal gatherings I prefer the quick and easy bars. Either way, these low carb lemon tarts and bars taste terrific and are sure to please no matter which form you choose to make. 3G Net Carbs

Course Dessert
Cuisine American
Keyword lemon
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 230 kcal
Author yvonne

Ingredients

Crust

  • ½ cup almond flour finely ground
  • ½ cup coconut flour
  • ½ cup butter Dairy free option: coconut oil or butter flavored coconut oil
  • 2 Tbs Keto approved sweetener monksweet, swerve or lakanto classic
  • ½ tsp vanilla extract

Lemon Filling

  • 1 cup fresh lemon juice about 6-7 lemons
  • Zest of 4 lemons
  • 6 eggs
  • 2 tbs unflavored grass fed gelatin
  • ½ cup coconut oil
  • cup water
  • 6 tbs Keto approved sweetener monksweet, swerve or lakanto classic

Instructions

  1. Preheat oven to 325 degrees F.
  2. Mix together all the ingredients for the crust.
  3. If making tarts gently press the crust mixture into the bottom of the silicone molds and place on top of a baking sheet. If making bars, press the crust mixture into a 6x8 Pyrex dish.
  4. Bake for approximately 10 minutes for the tarts and 15 for the bars. Take the crust out of the oven before it starts to brown.
  5. Let crust cool while making your lemon filling.
  6. In a medium saucepan, add lemon juice, lemon zest, sweetener and water. Whisk together.
  7. Add eggs and whisk until blended.
  8. Heat the mixture over low-medium heat while gradually sprinkling the gelatin into the mixture and whisking at the same time.
  9. Keep whisking until the mixture thickens to a consistency that would coat the back of a spoon.
  10. Take mixture off heat.
  11. Pour mixture through a strainer to get out all the little bits of gelatin and egg that did not incorporate.
  12. Add coconut oil to the lemon mixture and whisk until it is fully emulsified.
  13. Pour lemon filling into your silicone mold on top of the crust for the lemon tarts. If making the bars just pour the lemon filling into your Pyrex dish.
  14. Let cool until room temperature and then refrigerate for at least several hours until the filling is set.
  15. Gently unmold your delicious low carb lemon tarts and serve with coconut cream or if making bars, cut your bars so that it makes 12 servings.
  16. Enjoy!