Lemon Tart

Preheat oven to 350ºF. Combine almond flour, lupin flour, glucomann, monk fruit, and salt. Add in yolks, almond extract, and butter and mix until combined. Press into 9-inch tart pan (It will be just enough to provide a thin layer). Prick all over with a fork. Line with well greased foil (buttered-side down). Fill with pie weights (rice works well) and bake at 350ºF for 15 minutes. Remove foil and bake another 8-10 minutes, until golden. Remove from oven and set aside while you prepare the filling.

Adjust the oven to 375ºF. Place the tart pan with the baked tart shell on a cookie sheet and set aside.

In a glass bowl (don’t use metal as it will react to the lemon), whisk together eggs, yolks, and monk fruit until combined. Add the lemon juice, zest, and salt and whisk to combine completely.

Pour the lemon and egg mixture into a medium non-reactive pot and add the butter. Cook over medium-low, stirring constantly with a silicone spatula or wooden spoon until the curd is thick enough to coat the back of a spoon, about 5 minutes, or 170ºF.

Pour the lemon curd through a fine mesh strainer set over a glass bowl (or other non-reactive bowl). Press to extract as much curd as possible but be careful not to push solids through. Stir in cream and then pour the lemon curd mixture into the prepared tart shell. Note: before you pour the curd into the shell, taste it. If you’d like a sweeter tart, add a bit of liquid stevia glycerite, to taste, stirring to incorporate it completely if you add any.

Bake for 10-15 minutes, or until the filling has a shiny appearance and a slight wobble to the middle when gently shaken. Let cool completely before removing the tart ring and serving.