Lemon Curd Tart Recipe

Published on August 27th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Lemon Curd Tart

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. 


Author: Sarah Leadon
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
8-10 persons


Lemon Curd Filling
  • 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

Tart Crust
  • 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


Lemon Curd Filling

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. 


Water being heated in a medium pot.

To a medium-heat safe bowl, add eggs, egg yolks, sugar-free sweetener, lemon zest, lemon juice, and heavy cream. Whisk to combine. 


Lemon zest, lemon juice, sugar-free sweetener, eggs, egg yolks and heavy cream in a medium bowl.

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. 


Lemon curd filling being whisked over a double boiler.

Gradually whisk in the butter a few cubes until they are incorporated. 


Butter being whisked into lemon curd filling.

Let the lemon curd filling cool. 

Lemon curd filling in a bowl.
Tart Crust

Preheat the oven to 350 °F. Coat a 9-inch tart pan with non-stick cooking spray and set it aside.  


Greased tart pan.

Whisk the almond flour, coconut flour, xanthan gum, salt, and sugar-free sweetener in a medium bowl. 


Almond flour, coconut flour, xanthan gum, salt, and sugar-free sweetener  being whisked in a bowl

Stir in the coconut oil and mix until it resembles bread crumbs. 


Coconut oil being whisked into dry ingredients.

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. 



Lemon curd tart crust.

Place the tart crust between 2 sheets of parchment paper and roll it out until it is 1/8-inch thick.



Tart crust being rolled out between 2 sheets of parchment paper.

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. 


Tart crust in 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. 


Baked tart crust.

Add the lemon tart filling to the tart crust and refrigerate it for 4 hours. 


Lemon curd tart.

Garnish the lemon curd filling with sliced lemons before serving. 

Lemon curd tart garnished with lemons.
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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lemon curd tart, keto, mini, quick, olive oil, baked, gluten free, recipe

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon