Oh, this lemon cream tart is something else! I think of it as a cross between a lemon meringue pie and a cream tart. It has the punch of the fresh lemons, but that punch is mellowed out so much with the cream.
This is a tart pie, don’t get me wrong, it’s just not as punchy as a pure lemon tart. It has a smooth lemon flavor that balances nicely with a dollop of fresh whipped cream.
As always this dessert is sugar-free, low carb, keto and ta-da: gluten-free. We have lots of bases covered here. At only 5.3 net carbs per slice, it makes for a nice occasional treat for when you want something sweet.
You could make this recipe dairy-free by using coconut cream, and coconut oil in place of the cream and butter, but I am going to tell you that it will change the flavor significantly. I don’t recommend it, but by all means, if you do try it with coconut milk and coconut oil, I would love it if you left a comment to tell us about your cooking adventure.
A lemon tart for an afternoon tea
This is a rich dessert, but not too rich. It has a dash of heavy cream and more than a bit of butter, but a small piece will do ya. The tartness makes it one of those desserts where a small piece will satisfy. Perfect with a spot of tea on a Sunday afternoon.
If you like lemon, lemon curd, lemon pie and everything else lemon I am sure you will love these. When this tart sets, it ends up being quite creamy and dreamy, with a really nice mouthfeel.
The crust is pretty amazing too, flakey buttery, and all things a crust should be. The crust also marries very well with this particular tart filling.
A bit about the flakey crust
So this crust works very well, but it does have the tendency to stick. I failed my first attempt precisely due to sticking. On my second attempt, I added a bit of parchment paper to the bottom and that problem was easily fixed, no more sticking.
This is a great pie shell to make in advance, too. It stores well pre-baked and stored in the fridge until you are ready to fill. You could also make tarts, or extra shells and place them uncooked into the freezer.
This tart is flakey, buttery, and does not get soggy. I am sure if you poured in a very wet filling, it would soak it up, the same as a pie crust, but with a pre-cooled filling, you should be good to go.
You can also make this as a savory crust by simply eliminating the sugar replacement and adding some herbs, spices, and a dash of salt.
A word about fresh lemons
Don’t even consider using bottled lemon juice for this recipe. That stuff is horrible (personal preference). It’s so incredibly sour, tart and bitter that it will absolutely ruin this tart. Fresh lemons have such a better flavour, so do yourself a favour and grab a few.
The other thing about fresh lemons is they range wildly with how tart and sweet they can be. You may need to add a touch more sweetener if your lemons are particularly sour.
A bit about the creamy lemon curd
So this lemon curd recipe has a touch of cream. This may sound like pure blasphemy to anyone who is a true lemon curd purist.
I like the addition of the cream! The cream mellows out the lemons and lets the flavour shine through.
This curd is still slightly tart and sour but it’s smoother, the addition of the cream really changes up the flavour in the most wonderful way.
If you want to skip the cream, you can omit it, and add a 1/4 cup of water instead of the 1/4 cup of cream.
what are the best sweeteners for this recipe?
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Use your favorite 1:1 sugar substitute.
Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend, I find it has almost no aftertaste at all.
Swerve and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol brand.
Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.
How I got that pattern on the top of my lemon cream tart
I used a simple stencil and sprinkled over some powdered erythritol.
It makes for a pretty presentation, but boy did it also make a mess. You can pick up all kinds of stencils online, or if you’re lucky enough to have (or know someone who has) a Cricut or Silhouette you could make your own.
Another quick way to add some whimsy to the top of a pretty boring lemon tart is to add strips of paper across the tart, sprinkle the powdered erythritol, and remove the paper. Instant stripes!
If you want to stencil the top with powdered sweetener, I would advise doing that just before you serve the tart. The powdered sweetener tends to crystallize in the fridge, and the top of your lemon tart will be very sweet and crispy. It’s not a mouthfeel you want with this dessert. You want that powdered sweetener to melt in your mouth along with the creamy filling.
Storage and shelf life for your lemon cream tart
Eat this one the day you make it. It does last in the fridge for a few days, but after a day or two in the fridge, the erythritol crystals start to crystallize. If you use powdered erythritol instead of granular, you will be able to store your lemon tart longer.
This would be a fantastic dessert to serve cold after a spicy summer BBQ. That lemon is totally refreshing and a small piece will satisfy after a heavy meal.
Oh and it’s also great for breakfast, brunch, lunch and afternoon coffee break – you know, whenever.
- 2 cups almond flour
- 3 Tbsp coconut flour
- 4 Tbsp unsalted melted butter
- 1 large egg
- 4 Tbsp powdered
Lemon Tart Filling
- 4 large eggs
- 4 large egg yolks
- 1 cup of lemon juice (fresh)
- 1/4 cup heavy cream
- 1 cup of butter cubed
- [1 1/4 cups powdered erythritol (test your lemons if they are very tart, add more sweetener)
Almond Tart Crust
- Preheat oven to 350F
- Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
- Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
- You may need to add a Tbsp of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
- Form the tart crust into a disc and place it in the fridge for about 30 minutes. This makes it easier to handle.
- Roll out the dough between two sheets of parchment paper, adding a touch more almond flour if it starts to stick.
- Spread the tart dough out in your tart pan ( 9 inch round, 8-inch square, or 4.5x 14 rectangle) making sure to press into the side of the pan, and cover any holes that form while you're pressing. This takes a bit of patience, just keep pressing and spreading until your tart crust is spread evenly with no breaks.
- Pierce the crust with a fork and bake for 10-12 minutes until golden. Keep an eye out because almond flour tends to darken very quickly.
- Let the crust cool.
- Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer.
- Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a separate heat-safe bowl.
- Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon. This can take up to 15 minutes. Use a whisk and stir constantly while cooking to avoid burning.
- Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
- Add the filling to the cooled tart crust.
- Cool the dessert to room temperature.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354 Total Fat: 34.1g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 197mg Sodium: 225mg Carbohydrates: 7.5g Net Carbohydrates: 4.7g Fiber: 2.8g Sugar: 1.4g Protein: 8.2g