Description

A delicious, gluten-free lemon tart featuring a buttery almond shortbread crust and a silky, sugar-free lemon curd filling. It is make-ahead friendly and perfect for those avoiding refined sugar.

Ingredients

Scale

1 cup (112g) super-fine almond flour
4 tablespoons (57g) unsalted butter, melted
2 tablespoons (24g) granulated erythritol or monk fruit blend
Pinch of salt
4–5 medium fresh lemons (for ¾ cup juice and zest)
3 large eggs, room temperature
2 large egg yolks
½ cup (100g) granulated erythritol or monk fruit blend
4 tablespoons (57g) unsalted butter, cold and cubed
2 tablespoons (30ml) heavy cream (optional)
Whipped cream for topping
Lemon zest for garnish
Edible flowers for garnish (optional)

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, mix almond flour, sweetener, and salt. Add melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down evenly.
Blind bake the crust for 12-15 minutes until edges are lightly golden. Let cool completely on a wire rack.
In a medium saucepan, whisk eggs, egg yolks, and sweetener until pale and smooth.
Add lemon juice and zest, whisking to combine.
Place saucepan over medium-low heat. Whisk constantly for 5-7 minutes until the mixture thickens and coats the back of a spoon.
Remove from heat and whisk in cold, cubed butter until melted and glossy.
Optional: Strain the curd through a fine-mesh strainer to remove any cooked egg bits.
Pour warm curd into the cooled crust and smooth the top.
Refrigerate for at least 4 hours or overnight until set.
Top with whipped cream, lemon zest, and edible flowers before serving.

Notes

Use fresh lemons only; bottled juice affects flavor. Ensure the crust is completely cool before adding curd to prevent sogginess. Cook curd on medium-low heat while whisking constantly to avoid scrambling eggs. Straining the curd ensures a silky texture. This tart keeps in the fridge for up to 4 days but does not freeze well.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of the
Calories: 180
Sugar: 1
Sodium: 45
Fat: 15
Saturated Fat: 6
Carbohydrates: 6
Fiber: 2
Protein: 5

Keywords: sugar-free, lemon curd, almond shortbread, gluten-free, keto dessert, diabetic friendly, make-ahead dessert