Lemon curd is an English dessert traced back to the early 1800s. However, the lemon curd from those days is unlike the one we know and love today. First, lemon was added to the cream to create curds; then, it was poured into a cheesecloth to remove the whey. This lemon cheese-like mixture was used to make a lemon tart. Later recipes call for rubbing complex pieces of sugar against the lemon to remove the zest and essence and give the sugar a yellow color.
Nevertheless, lemon curd has come a long way from its origin. Today lemon curd is made from an egg-based custard and spread into a tart shell. This keto Lemon Curd Tart version features a sugar-free custard loaded with lemon flavor from fresh lemon juice and zest. It is spread into a flaky, slightly sweet, tart crust made from almond flour, coconut flour, xanthan gum, sugar-free sweetener, salt, egg whites, and coconut oil. All in all, this lemon curd tart is sweet and filled with a lemony flavor.
What can you do with lemon curd?
Is lemon curd the same as lemon custard?
Should lemon curd tart be refrigerated?
How long does lemon curd last in the refrigerator?
- 2 large Eggs
- 2 large Egg Yolks
- 3/4 cup Sugar-Free Sweetener
- 1 tablespoon Lemon Zest
- 1/2 cup freshly squeezed Lemon Juice (about 3 lemons)
- 2 tablespoons Heavy Cream, optional
- 1/2 cup (1 stick) Unsalted Butter, cut into small cubes
- Non-Stick Cooking Spray
- 1 cup Almond Flour
- 1 cup Coconut Flour
- 1 teaspoon Xanthan Gum
- 2 tablespoons Sugar-Free Sweetener
- 1/4 teaspoon Salt
- 1/2 cup Coconut Oil, melted
- 2 large Egg Whites
- 3-4 tablespoons Ice Water
- 1 Lemon, sliced thinly, for garnish
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