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This lemon curd tart recipe is a dreamy, creamy texture homemade dessert. It has a gluten-free crust that has a refreshing, sugar-free homemade lemon curd to serve guests or enjoy with your own family. A low carb dessert that will reduce your cravings and not make you feel guilty.
Creamy, smooth and silky lemon curd that is poured into a homemade crust. Chill in the fridge for a few hours, then serve with a tablespoon of homemade meringue, whipped cream, or a little powdered sugar.
Lemon curd tart
What I love about the lemon cream pie is that it is not heavy. Yes, it is sweet, but it is not overwhelming. It offers that flavor and sweetness that helps balance everything. Plus, it provides excellent presentation value when serving guests. I did this for a summer meal, and it was one of the first desserts to be eaten.
How to make a lemon curd tart recipe
Start by preparing your dough. I used a food processor to mix my dough until it forms a ball. This takes about two minutes. Then, once the dough forms, press it to the bottom of a sour shell and put it in the oven for 14 minutes or until golden. Set aside and allow to cool completely.
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Then, in a small skillet, you want to heat the butter and sweetener over medium-low heat. Cook until it begins to thicken, and then slowly mix one egg yolk at a time. Cook until mixture thickens. Add your lemon juice and mix. Followed by whisking in its cream.
Take a fine mesh strainer and push the lemon curd to catch any chunks of scrambled egg. Cool down to room temperature. Then pour the mixture into your tart shell and then mix in the refrigerator for 3-4 hours.
How to thicken the lemon tart filling?
To thicken the lemon curd, you will find that by letting it cook over medium-low heat, it will begin to thicken. Then adding the egg yolks will help give it a thicker texture. If you find that it is not thickening to your liking, you can add 1/4 teaspoon of cornstarch and mix, and repeat until it thickens.
What sweetener did you use to fill the lemon curd?
I used my own sweetener mix, but you can also buy the Trim Healthy Mama sweetener. I think any one of these works well by giving you enough sweetness without being overwhelming.
Should I allow my cake to cool down before serving it?
Yes. You need to refrigerate your tart for up to 3-4 hours, thus allowing the lemon curd to settle. If you don't do this, you will have a liquid mess when you cut it.
Should lemon curd tarts be refrigerated?
Yes, you should keep your cake in the fridge. The filling of the tart is fragile, so if you leave it at room temperature, it will deteriorate quite quickly.
How long will a lemon curd tart last in the fridge?
You can store your cake in the refrigerator for up to a week. Use your best judgment on the quality of the cake, and if you feel like it's going wrong, throw it away.
Does a lemon tart freeze well?
You can freeze your lemon tart for up to two months. Just wrap them tightly in aluminum foil and then put them in the freezer. Thaw in the fridge before serving. I usually put it in the freezer the night before I plan to eat it.
Can I make mini cakes?
Insurance. You can opt for mini tarts instead of a big one. Just follow the same steps to make the crust and filling. The only thing is that with smaller crusts, watch the cooking time as it should bake a little bit faster.
Looking for more lemon recipes
Baked Custard with Lemon | If you are a fan of custard you have to try this version. It is velvety, sweet and such an amazing dessert.
Lemon tart jelly beans | Low carb gummies to treat yourself too. A lemon tart that will make you frown a little, but will leave you wanting more gum.
Lemon Ricotta Cake | I love this lemon ricotta cake that has fresh blueberries on top. It is such a bold and refreshing dessert ideal for the spring and summer months.
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Lemon curd tart
This lemon curd tart is a dreamy, creamy texture homemade dessert. It has a gluten-free crust with homemade lemon curd to serve guests or enjoy with your own family.
Preparation time: 15 minutes.
Cook time: 30 minutes.
Total time: 45 minutes
Mix the ingredients in a food processor until the dough forms a ball. This will take 1.5 to 2 minutes. Press down and to the sides of a 9-inch tart. Bake for 12-14 minutes at 350 degrees until golden. Cool completely.
Meanwhile, in a small saucepan over medium-low heat, melt butter and sweetener. Cook until it thickens a little. Beat the egg yolks one at a time. Cook until thick. Add lemon juice and beat until smooth. Add the cream and beat again. Strain through a fine mesh strainer in case there are pieces of scrambled yolk. Cool down to room temperature. Spread on the baked pie shell. Refrigerate for 3-4 hours to set before cutting.
Serving: 1 serving (1/8 pie) | Calories: 403kcal | Carbohydrates: 7 g | Protein: 8g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 187mg | Potassium: 25mg | Fiber: 3g | Sugar: 1g | Vitamin A: 895 IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1.4mg