lemon curd tart

Keto lemon tart features a tender almond flour crust with a sweet lemon mascarpone filling and sugar free lemon curd. It&#039;s a heavenly low carb treat for lemon lovers.

Keto Lemon Curd Tart

recipe Almond Flour Pie Crust

eggs

tbsp powdered Swerve Sweetener

tbsp BochaSweet (or allulose)

lemon juice

lemon

butter,

mascarpone cheese (or cream cheese) (softened)

Swerve Sweetener

tsp lemon extract

lemon curd

Preheat the oven to 325F and lightly grease a 10-inch ceramic tart pan. (You can use a metal pan too but watch it more carefully as the crust will bake and brown faster).

Prepare the crust as instructed, and press firmly into the bottom and up the sides of the pan.  Prick all over with a fork and bake 15 to 20 minutes, until golden brown. Remove and let cool completely.

Crust

While the crust is baking, prepare the lemon curd.

In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.

Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Let cool at least 15 minutes.

Lemon Curd

In a large bowl, beat the mascarpone with the powdered sweetener until well combined. Beat in the lemon zest and lemon extract.

Add 1/2 cup of the cooled lemon curd and beat until smooth. Spread the filling in the cooled crust. Freeze 1 hour to set.

Spread the remaining lemon curd over the filling and chill another 3 hours to set before serving.

Filling

A sweet-tart lemon curd filling floods a cookie-like crust to create a simple yet stunning dessert perfect for any occasion.

Classic Lemon Tart

lemon zest

lemon juice (4 lemons)

honey

Salt

unsalted butter,

heavy cream

tart crust

Berries (optional)

Confectioners' sugar (optional)

Heat oven to 375ºF with rack set in middle position.

Whisk lemon juice, lemon zest, egg and yolks, honey, and pinch salt in medium saucepan until smooth. Add butter and cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens and registers 170ºF 6–8 minutes.

Immediately pour mixture through a fine-mesh strainer into bowl and stir in cream.

Pour warm lemon curd into cooled 9-inch tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10–15 minutes, rotating pan halfway through baking.

Transfer tart with baking sheet to wire rack and let cool completely, about 2 hours.

To serve, remove outer metal ring of pan, slide a thin spatula between tart and tart pan bottom, and carefully slide tart onto serving platter.

Top with berries and dust with confectioners’ sugar, if using.

This is so pretty and delicious. I like that I can make the curd and crust ahead of time. It makes preparing so much easier. Great tart!!!

You were right- simple &amp; stunning. This was so yum!

This tart is seriously so beautiful! Equally delicious as well - my family loved it!

After the coconut curry I read up on your other page... This is now dessert! Your recipes are amazing... I hope they look as amazing as you make them... :o

so good i at the whole pie which i regret but this is amazing looks and tastes amazing!

I just made this and followed the recipe 100%. It says to blind bake the crust for 40 minutes at 375 and mine came out so burnt it’s black on the bottom! I just read another recipe with identical ingredients and it says 20 minutes at 375!!!!

This recipe is perfect! I had no trouble with the crust—buttery and cookie-like. I will say, you need to use large eggs like she specifies here. I used medium eggs this last time and I had less filling. This is my new go-to tart recipe!

https://content.jwplatform.com/videos/ysxYEZPQ.mp4

This Classic Lemon Curd Tart is the perfect dessert to serve at a dinner party or for a special occasion. It combines a homemade shortcrust pastry, simple lemon curd filling and is finished with an optional toasted Swiss Meringue topping!

Lemon Curd Tart with Meringue

250 gr (1 2/3 cup) Plain / All-Purpose Flour

gr (1/2 cup) Icing Sugar

120 gr (1/2 cup) Unsalted Butter (very cold)

150 ml (1/2 cup + 2 tablespoons) Lemon Juice

Lemon Zest

Egg Yolks

120 gr (1/2 cup) Caster Sugar (or to taste)

gr (2 tablespoons) Cornstarch

90 gr (6 tablespoons) Unsalted Butter

Egg Whites

75 gr (1/3 cup) Caster Sugar

Mix the Flour, Icing Sugar and Salt in the bowl of your Food Processor. Add the cold Butter cut into small cubes, then pulse to blend until you get very small crumbs.

Add the Egg and blend until a dough starts to form. Remove from the food processor and bring the dough together into a ball (see note 1).

Place the dough between two sheets of baking paper and roll into a large, thin circle about 4 mm (1/8 inch) thick. Place the rolled pastry over a flat tray and leave in the fridge to rest and chill for at least an hour, or up to 24 hours.

Take out of the fridge and line the pastry inside a 25 cm / 10 inch perforated tart ring - or your choice of tart pan with removable bottom (see note 2). Dock the pastry then place back in the fridge for another hour - or up to 24 hours. 

Preheat your oven on 160&#39;C/325&#39;F and place the pastry in the freezer in the meantime. Blind bake for 30 to 40 minutes or until golden and fully baked. Set aside to cool down completely.

Pâte Sablée (Shortcrust Pastry)

Zest and Juice the lemons. Place the juice in a small saucepan and set the zest aside. Heat up the Lemon Juice until it starts to steam and in the meantime, whisk together the Egg Yolks, Sugar and Cornstarch in a small heat-proof bowl.

Pour the warm lemon juice over the sugar/egg mixture while whisking, then transfer it all back into the saucepan. Cook on low to medium-low heat until the curd starts to thicken, continuously stirring. (see note 3)

Add the Butter a little bit at the time until all incorporated. Add the Lemon Zest then continue to cook for another 2 to 3 minutes (see note 4). If required, pour the cooked curd through a thin mesh sieve to remove any lumps.

Pour the hot curd inside the baked tart crust and spread it around with a small offset spatula. Place it in the fridge to chill and set for at least 2 to 3 hours (or overnight) or until the curd has set.

Lemon Curd Filling

The meringue topping should be added as close to serving as possible.

Combine the Egg Whites and Sugar in a small heat-proof bowl. Place it over a small saucepan filled with a little bit of water (not touching the bottom of the bowl) and turn on low to medium low heat.

Continuously whisk for a few minutes. The mixture should have doubled in volume, be very frothy and the sugar should have dissolved (see note 5).

Transfer the mixture into the bowl of your stand mixer and whisk on medium to high speed until you almost reach stiff peaks (see note 6). Place in a piping bag and pipe over the tart to decorate (see note 7).

Toast the meringue with a kitchen torch then serve.

Swiss Meringue Topping (optional)

https://content.jwplatform.com/videos/hykeXcug.mp4

This Classic Lemon Curd Tart is the perfect dessert to serve at a dinner party or for a special occasion. It combines a homemade shortcrust pastry, simple tangy lemon curd filling and is finished with an optional toasted Swiss Meringue topping.

Lemon Curd Tart

Made with our easy microwave lemon curd, these buttery, crisp Ridiculously Easy Lemon Curd Shortbread Tarts will steal the show and bring rave reviews!

Ridiculously Easy Lemon Curd Tarts

butter

sugar

vanilla extract

corn starch

all purpose flour

salt

Ridiculously Easy Microwave Lemon Curd

Preheat the oven to 350˚F. Spray two 12-cup mini muffin pans (or one 24-cup mini muffin pan) with baking spray. Rub each cup with a piece of paper toweling to make sure they’re thoroughly coated, including the top edges.

Place the soft butter and powdered sugar in a medium-size bowl and stir until smooth and creamy. Add the vanilla and stir to combine. Sprinkle in the corn starch and stir until nice and smooth.

Add the flour and salt and stir, turning the bowl with and stirring from the bottom up. At first the dough will be very shaggy and dry, but after a minute or so it will come together nicely. Just keep stirring until all of the flour is incorporated and the dough comes together in a big clump.

Divide the dough into 24 equal portions. You can eyeball this or use a digital scale. I weigh the dough then divide by 24. It usually comes out to 25-26g each. Give each portion of dough a little squeeze and hold it in your hand for about 10 seconds (to compress and warm the dough a bit) then roll it between your palms into round balls.

Place each ball into one of the prepared mini muffin cups and flatten each one gently with your fingers. Using a ½ teaspoon measuring spoon (see the pictures above in the post), make an indention in the center of each flattened ball. (I like to do about 3 at a time: squeeze 3 portions, roll them into balls then make the wells. This keeps the dough from drying out and cracking when you make the little wells.) If the dough cracks at the edges, just push it together with your fingers while the spoon is still in the center.

Place the pan(s) in the preheated oven and bake for 18-24 minutes or until the outer edges of each tart are a medium golden brown. (Don&#39;t worry the pretty &quot;well&quot; that you made before baking will have puffed up a bit.)

Remove the pan(s) from the oven and immediately reinforce the center wells by gently pushing in again with the ½ teaspoon measuring spoon. You can make the wells as shallow or deep as you’d like at this point.

Allow the tart shells to cool in the pan for 10 minutes then remove by inserting a small sharp knife into the center of each shell and pulling upward. Cool completely on a cooling rack before filling.

Using a spoon fill each well with 1-1 ½ teaspoons of lemon curd. You can also put the lemon curd in a medium-size zip lock back or a disposable pastry bag, snip of a tiny piece at the corner of the ziplock bag or tip of the pastry bag and pipe in the filling. Garnish with a mint sprig or a small edible flower, if desired. If desired, use a fine mesh small sieve to give each tart a shower of powdered sugar.

How to make the most delicious, fresh, and zingy Lemon Tart. Don&#39;t forget to check out my step by step photos and tips above.

Lemon Tart

sugar ((50 grams))

tbsp cream ((10 milliliters))

lemon juice (fresh (120 milliliters))

tbsp lemon zest (zest of 2 lemons)

sugar ((200 grams))

butter ((113 grams))

yolks

Whisk the egg yolk and cream together in a small bowl and set aside.

Measure the flour into a large bowl then add the salt, and sugar. Whisk together then add the cubed butter. Work the butter in with a pastry cutter or your clean hands.

Once you have a crumbly mixture with roughly pea-sized pieces of butter throughout you can drizzle in the yolk cream mixture and mix together with a fork or knife. Transfer The dough onto a piece of plastic, press and fold together, then shape into a disk, wrap and chill for about an hour.

Roll the dough into a circle then transfer to a 9 or 10 inch tart pan (one with a removable base is preferable). Press into the pan then dock the bottom and trim the edge. Freeze for about 30 minutes.

Preheat your oven to 375F then bake for about 20 minutes or until a light golden color, then reduce the oven temperature to 350F. Make the curd while the shell bakes.

For the Tart Crust

In a medium bowl combine the eggs and yolks then whisk together and set aside.

Zest two lemons then squeeze ½ cup of juice then add the zest, juice, butter and sugar to a medium sized pot and place over medium heat. Stir often until the butter is melted and the mixture just starts bubbling then remove from heat and slowly drizzle into the egg mixture while whisking vigorously.

Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble, about 170F. Your curd is done once it coats the back of a wooden spoon; you can swipe a finger across and a track will be left in the curd.

Strain into a bowl and cover the surface with plastic wrap.

Pour the curd into your tart shell and smooth the surface then bake for 10 minutes or until the edge is just set. Refrigerate for 2 hours then cut and serve.

For the Lemon Curd

https://www.youtube.com/watch?v=CD7igrXVgVE

How to make the most delicious, fresh and zingy Lemon Tart. Made with a crumbly and buttery pastry tart crust and filled with creamy and vibrant lemon curd. This recipe is super-easy to make and perfect served with dollops of whipped cream and fresh berries; it's Sunshine on a Plate!!

RECIPE: https://preppykitchen.com/lemon-merengue-tarts/

If you love lemons like I do, you're going to love my Lemon Tart recipe! This is my take on the French classic Tarte au Citron, it’s made with a buttery and crisp tart crust that’s easy to make and filled with a super fresh and tart lemon curd. The flavor is similar to my lemon bars but it’s elegant and fancy enough to serve up at dinner parties served with some whipped cream and fresh berries. 

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Classic Lemon Tart Recipe

These mini Lemon Meringue Tarts have a tart, sweet, creamy lemon filling inside a flaky phyllo pastry cup topped with an incredible coconut sugar meringue. These are SUPER easy to make with a step-by-step tutorial.

Mini Lemon Meringue Tarts

egg whites ((room temperature))

cream of tartar

phyllo pastry shells

Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the edges.

Add the egg whites to a glass bowl and use a mixer to beat until frothy.

Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.

Fill the pastry shells to the top edge with the lemon curd.

Use a piping bag to top the pastry shells with the meringue.

Use a kitchen torch to toast the outside of the meringue. Don&#x27;t get the kitchen torch too close or the meringue will burn.

Top 6 lemon curd tart recipes from across the web

The most viewed lemon curd tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Keto Lemon Curd Tart

Classic Lemon Tart

Lemon Curd Tart with Meringue

Ridiculously Easy Lemon Curd Tarts

Lemon Tart

Mini Lemon Meringue Tarts

Top 6 lemon curd tart recipes from across the web

The most viewed lemon curd tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lemon Curd Tart

Classic Lemon Tart

Lemon Curd Tart with Meringue

Ridiculously Easy Lemon Curd Tarts

Lemon Tart

Mini Lemon Meringue Tarts

The most viewed lemon curd tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine