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Keto Lemon Curd Tart

A delightful low-carb tart featuring a creamy mascarpone filling and a zesty lemon curd that captures the essence of summer.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Keto, Mediterranean
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 First addition for lemon curd
  • 2 tbsp BochaSweet or allulose Additional sweetener for lemon curd
  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 4 tbsp butter, cut into 4 pieces To make the lemon curd smooth
  • 12 oz mascarpone cheese (or cream cheese), softened For the filling
  • 1/4 cup powdered Swerve Sweetener Second addition for filling
  • 2 tsp lemon zest For the filling
  • 1/2 tsp lemon extract
  • 1/2 cup lemon curd To fold into the filling

Method
 

Preparation of the crust
  1. Preheat the oven to 325°F and lightly grease a 10-inch ceramic tart pan.
  2. Prepare the crust with the almond flour, pressing it firmly into the bottom and sides of the pan.
  3. Prick all over with a fork and bake for 15 to 20 minutes, until golden brown.
  4. Let cool completely.
Making the lemon curd
  1. 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 velvety smooth.
  3. Let cool for at least 15 minutes.
Making the filling
  1. In a large bowl, beat together the mascarpone and the powdered sweetener until creamy and delightful.
  2. Mix in lemon zest and lemon extract, then gently fold in a generous ½ cup of the cooled lemon curd.
  3. Spread this luscious filling into the cooled crust.
Setting the tart
  1. Freeze for 1 hour to set.
  2. Once firm, spread the remaining lemon curd over the filling and chill for another 3 hours to set.
Serving
  1. Cut the tart into wedges and garnish it with extra lemon zest or fresh berries.

Notes

Serve this tart chilled, optionally pairing it with whipped cream or low-carb ice cream. Store covered in the refrigerator for 3 to 5 days.