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?
Besides using lemon curd for lemon tart pie, you can use it for so many other dishes. Mix it into whipped cream, bread pudding, muffins, pastries, and bread. You can also spread lemon curd on crêpes, toast, pancakes, waffles, crumpets, or make lemon bars.
Is lemon curd the same as lemon custard?
Both lemon curd and custard are used as a topping or filling for baked goods. However, lemon custard usually uses cornstarch to thicken it. In contrast, lemon curd uses eggs, sugar, and butter to give it a thick consistency.
Should lemon curd tart be refrigerated?
Yes, lemon curd tart should be refrigerated. It contains eggs, cream, and butter which can spoil rather quickly.
How long does lemon curd last in the refrigerator?
Lemon curd lasts in the fridge for 7-10 days when stored in an airtight container.
Ingredients
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
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
Instructions
Place 1-2 cups of water into a medium pot, place it over medium-high heat, let the water come to a boil, Next, decrease the flame to medium-low heat.
To a medium-heat safe bowl, add eggs, egg yolks, sugar-free sweetener, lemon zest, lemon juice, and heavy cream. Whisk to combine.
Place the lemon curd filling over the pot of simmering water and cook it for 10-15 minutes, constantly whisking until it thickens and coats the back of a wooden spoon. Then remove the lemon curd filling from the stove and pour it into a fine-mesh sieve set over a bowl.
Gradually whisk in the butter a few cubes until they are incorporated.
Let the lemon curd filling cool.
Preheat the oven to 350 °F. Coat a 9-inch tart pan with non-stick cooking spray and set it aside.
Whisk the almond flour, coconut flour, xanthan gum, salt, and sugar-free sweetener in a medium bowl.
Stir in the coconut oil and mix until it resembles bread crumbs.
Add the egg whites and three tablespoons of water and mix until a dough forms. Add the remaining tablespoon of water if the dough does not come together.
Place the tart crust between 2 sheets of parchment paper and roll it out until it is 1/8-inch thick.
Remove the first layer of parchment paper and place the tart crust into the pan crust side, then take the second sheet of parchment paper off the pie crust and press the crust into the tart pan.
Prick the tart crust with a fork and bake it for 15-20 minutes. Remove the tart crust from the oven, place it on a wire rack, and let it cool for 30 minutes.
Add the lemon tart filling to the tart crust and refrigerate it for 4 hours.
Garnish the lemon curd filling with sliced lemons before serving.
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