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Keto Lemon Curd Tart

A heavenly low-carb dessert blending the zest of lemons with a creamy filling, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Keto
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 recipe Almond Flour Pie Crust
For the lemon curd filling
  • 3 large eggs
  • 6 tbsp powdered Swerve Sweetener
  • 2 tbsp BochaSweet or allulose
  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 4 tbsp butter, cut into 4 pieces
  • 12 oz mascarpone cheese (or cream cheese), softened
  • 1/4 cup powdered Swerve Sweetener
  • 2 tsp lemon zest
  • 1/2 tsp lemon extract
  • 1/2 cup lemon curd

Method
 

Preparation
  1. Preheat the oven to 325°F and lightly grease a 10-inch ceramic tart pan.
  2. Prepare the crust and press it firmly into the bottom and sides of the pan. Prick all over with a fork and bake for 15 to 20 minutes, until golden brown. Let cool completely.
Lemon Curd Preparation
  1. While the crust is baking, prepare the lemon curd. In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweeteners, lemon juice, and lemon zest for about 10 minutes until thickened.
  2. Remove from heat, add butter, and whisk until smooth. Let cool for at least 15 minutes.
Filling Preparation
  1. In a large bowl, beat together the mascarpone with the powdered sweetener.
  2. Mix in lemon zest and lemon extract, then add 1/2 cup of the cooled lemon curd and beat until smooth.
  3. Spread this filling into the cooled crust. Freeze for 1 hour to set.
Final Assembly
  1. Spread the remaining lemon curd over the filling and chill for another 3 hours to set before serving.

Notes

For an extra zing, use Meyer lemons for a slightly sweeter flavor. You can also layer blueberry sauce for a delightful contrast.