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Lemon Tart
Bright, sweet, tart, and custardy, this is a stunning and delicious intensely lemon tart. I like to serve it with a chocolate decoration and a few fresh berries for a special dessert. The filling recipe is adapted from Cook’s Illustrated.
Servings: 10
Calories: 294kcal
Ingredients
Pastry Dough
- 1 1/4 cups almond flour
- 1/4 cup lupin flour
- 2 teaspoons glucomann powder
- 1/2 cup monk fruit golden
- 1 teaspoon almond extract
- 8 tablespoons butter softened or butter flavored coconut oil, if dairy-free
- 2 egg yolks
- 1/2 teaspoon salt
Lemon Curd Filling
- 7 egg yolks
- 2 whole eggs
- 1/2 cup monk fruit powdered, or 1 1/3 cup allulose
- 2/3 cup lemon juice 4 to 5 medium lemons
- 1/4 cup lemon zest grated
- pinch of salt
- 4 tablespoons butter cut into 4 pieces, or butter flavored coconut oil for dairy-free
- 3 tablespoons heavy cream or coconut cream for dairy-free
Instructions
- 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.
Notes
If the tart crust begins to look too dark at any point, you can make a pie collar out of foil to place around/over the edges, which should slow the browning.
Nutrition Facts
Lemon Tart
Amount per Serving
Calories
294
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Cholesterol
251
mg
84
%
Sodium
220
mg
10
%
Potassium
83
mg
2
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
769
IU
15
%
Vitamin C
9
mg
11
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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