Brighten up your day with this sweet Lemon Tarte made with fresh lemon juice, cream cheese, and eggs. It’s delicious as is and wonderful smothered in whipped cream!
Prep Time: 20 minutes
Cooking Time: 20 minutes
1 ½ cups almond flour
¼ cup melted butter
¼ teaspoon sea salt
3 large eggs
¼ cup Keto powdered confectioners’ sugar
¼ cup fresh lemon juice
1 tablespoon fresh lemon zest
4 tablespoons butter
12 ounces plain cream cheese
½ cup Keto powdered confectioners’ sugar
1 teaspoon fresh lemon zest
1 teaspoon lemon extract
½ of the Lemon Curd (see above)
2 cups whipped cream
Preheat your oven to 325 degrees Fahrenheit.
Pulse all of your crust ingredients in a food processor until crumbly.
Grease a 10” pie dish and press crust firmly in the dish, working the edges up with your fingers. Bake in the oven until golden brown, about 15 minutes. Remove and let cool completely.
Using a double broiler method, prepare your lemon curd by adding all curd ingredients except butter to a glass bowl and placing over a saucepan with water and bring to a simmer. Whisk very well for about 10 minutes, it will thicken. Remove from the heat and whisk in the butter.
Mix your filling ingredients together until very creamy. Pour into your pie dish and allow to cool in the fridge. When cool, remove and spread with the remaining Lemon Curd.
Garnish with whipped cream, lemon slices and lemon zest.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 18