These mini lemon curd Keto tarts have an irresistible tangy flavor that pairs perfectly with the buttery crust. They’re as adorable as they are delicious!
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Lemon Curd Keto Tarts
Looking for a low-carb treat that would be perfect for Sunday brunch or to enjoy on a warm evening? These mini lemon curd Keto tarts are a wonderful spring and summer dessert!
Personally, I think warmer seasons are the best for playing around with fruit flavors. Let me tell you, these lemon tarts are exactly why. Irresistibly-tangy curd pairs perfectly with a buttery crust for a simple treat you’ll want to make again and again.
Plus, the mini tarts are just so cute! And with only 6 net carbs per tart, they’re a delightful dessert for anyone following a low-carb or Keto way of eating.
Start to finish, this recipe takes about 45 minutes to make. It’s so simple, too… the hardest part is waiting for them to cool before you dig in!
How To Make This Recipe Dairy-Free
Prefer to follow a dairy-free Keto diet? With a simple switch, you can still enjoy these low-carb lemon curd tarts!
The only dairy in this recipe comes from the butter, which is used in both the crust and the curd. In both cases, you can replace it with either ghee or coconut oil, depending on which you prefer.
Can You Make A Pie Instead Of Mini Tarts?
I love single-serve desserts like mini tarts because I don’t even have to think about portions. When it comes to cake or pie, I’m always so tempted to have just one more teeny little sliver of a slice…
But if you prefer a slice from a big pie, that’s no problem! This recipe will be super delicious full-sized.
Instead of using mini tart pans, press the dough of the crust into a full-size pie pan. You’ll also need to increase the baking time to ensure it cooks all the way through. If the sides are browning too quickly, cover with tin foil.
Then, once the crust has cooled and the lemon curd mixture has thickened, just pour the curd over the crust and voila! A full-sized tart for you to enjoy.
What To Do With Leftover Egg Whites?
I simply hate wasting food. So when a recipe like this one calls for only egg yolks, I’m always looking for a way to use the egg whites as well.
One of my favorite options is to save them until I have enough to make my Keto angel food cake! That one calls for 11 egg whites, so you’ll have to make this recipe at least three times. For me, that’s never a problem.
The easiest way to store egg whites long-term is to freeze them. I like to pour mine into an ice cube tray, then transfer to a gallon storage bag once they’re frozen. To thaw, let them sit in the refrigerator overnight.
Of course, you can always just use them for a nice, protein-dense egg-white omelet instead. Hard to go wrong there!
How To Store Mini Lemon Curd Tarts
Because this dish contains eggs and butter, you definitely want to store any extras in the refrigerator. Make sure they’re sealed in an airtight container as well.
Then, you’ll have lovely lemon curd tarts to enjoy whenever you like! I actually think the texture of almond flour pastries gets even better after being in the fridge, so this is my preferred way to enjoy them.
How To Make Lemon Curd Keto Tarts
Preheat the oven to 375 degrees. Grease five 4-inch mini tart pans.
In a mixing bowl, beat together the crust ingredients.
Press the crust mixture into the mini tart pans.
Bake for 15-20 minutes until the crusts are browned and cooked through. Set aside to cool.
Meanwhile, in a double boiler or a bowl placed inside a pot filled with water, heat the egg yolks, ½ cup sweetener, zest from 2 lemons, juice from 2 lemons, and a pinch of salt. Cook, whisking often, until the mixture thickens.
Once thickened, remove from the heat. Add the butter pieces and stir until smooth and melted.
Fill the cooled crusts with the filling mixture and allow to fully cool before serving.
Other Dessert Recipes From The Keto Option That You Might Like
- 2 cups almond flour
- ½ cup softened butter
- ⅓ cup low carb powdered sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 4 egg yolks
- ½ cup low carb powdered sweetener
- Juice from 2 lemons
- Zest from 2 lemons
- Pinch of salt
- 6 tablespoons softened butter cut into pieces
- Preheat the oven to 375 degrees. Grease five 4-inch mini tart pans.
- In a mixing bowl, beat together the crust ingredients.
- Press the crust mixture into the mini tart pans.
- Bake for 15-20 minutes until the crusts are browned and cooked through. Set aside to cool.
- Meanwhile, in a double boiler or a bowl placed inside a pot filled with water, heat the egg yolks, ½ cup sweetener, zest from 2 lemons, juice from 2 lemons, and a pinch of salt. Cook, whisking often, until the mixture thickens.
- Once thickened, remove from the heat. Add the butter pieces and stir until smooth and melted.
- Fill the cooled crusts with the filling mixture and allow to fully cool before serving.
Amount Per Serving: Calories: 605Total Fat: 59gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 270mgSodium: 303mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 6gSugar: 2gProtein: 13g
Nutrition is calculated using a third party plug-in. It is best to always validate!