I am not letting my low carb and sugar-free lifestyle deter me from enjoying amazing food – that includes all the yummy sweet things. If anything adopting this change is lifestyle has made me experiment with way more cooking methods, recipes and ingredients. It is great!!!
I have a love affair with lemons – their zest and juice make my heart sing and my lips pucker at the sourness 😉 I have been craving lemon curd and then it hit me to make a lemon tart. This lemon tart is not too sweet and it allows the lemon flavour come bursting through. It holds it shape perfectly and it can be made in advance – just keep it in the fridge and wow your guests when you bring it out.
The crust is the Low Carb Coconut Crust which you can find here.
Low Carb Lemon Tart
Prep Time: 5 Minutes
Cooking Time: 30 Minutes
Banting/ Low Carb Coconut Pie Crust (found here)
4 Eggs + 2 Egg Yolks
1/2 Cup of Xylitol
1 Cup of Lemon Juice
Zest of 2 Lemons
- Preheat the oven to 150C
- Whisk the cream, xylitol, eggs and egg yolks together – gently (you do not want to whisk too fast as it makes the mixture bubbly)
- Stir in the lemon juice
- Pour the mixture into the prebaked pie crust
- Bake for 25-30 minutes until the filling is set but still a little wobbly in the middle
- Let cool before serving
Add any additional notes here.