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Slice of keto lemon curd tart with low carb shortbread crust on a white cake stand
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4.42 from 12 votes

Keto Lemon Curd Tart In Low Carb Shortbread Crust

This keto lemon curd tart pairs luscious, tangy sugar-free lemon curd with a rich low carb shortbread crust. Gluten free, sugar free, with dairy free option, and made with coconut flour (no almond flour). No one will ever guess this is a healthy lemon tart! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Keto
Servings: 12 Slices
Calories: 206kcal


For The Low Carb Shortbread Crust

For The Keto Lemon Curd Filling

  • 1 Cup Allulose
  • Lemon Zest (from 4 lemons)
  • 3/4 Cup Lemon Juice
  • 4 Large Eggs (whole)
  • 2 Large Egg Yolks
  • 1/2 Cup Butter (1 stick)
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract


For The Low Carb Shortbread Crust

  • Preheat the oven to 325 degrees F.
  • In the bowl of a food processor, combine the coconut flour, allulose, and salt.
  • Add the butter to the food processor and pulse to combine, until it reaches a sandy consistency.
  • Add the egg white and pulse to combine until the dough is fully hydrated and forms pea-sized pieces.
  • Press the shortbread dough firmly into a 9-inch tart pan with a removable bottom, using the bottom of a glass or your fingers. Use a piece of plastic wrap to prevent sticking while pressing the dough in if necessary.
  • Bake at 325 degrees F for 10-12 minutes, until the outer edges of the shortbread have just begun to brown (you still want it to be underdone at this stage). Leave the oven on.

For The Keto Lemon Curd Filling

  • Prepare a mesh strainer by setting it over a medium heatproof bowl. Set the strainer and bowl aside near your stove.
  • Fill a medium saucepan with 3-4 inches of water and bring it to a simmer over medium heat.
  • While the water is heating, combine the allulose, lemon juice, and lemon zest in a large, heatproof bowl and whisk to combine. Add the eggs and egg yolks and immediately whisk to combine.
  • Place the heatproof bowl over the simmering water to form a double boiler. Continue whisking the egg mixture constantly.  The allulose will gradually dissolve and then the mixture will begin to thicken.  The curd is done cooking when it has reached 160 degrees F and is the consistency of sour cream or full-fat yogurt.
  • Turn off the burner and remove the bowl from the double boiler, being careful not to burn yourself on the escaping steam. Immediately strain the hot lemon curd through the prepared mesh strainer and into the bowl. Tap the strainer firmly against your hand, and use a rubber spatula to help the curd through without damaging your strainer.
  • Add the butter, vanilla extract, and salt to the hot curd.  Whisk the curd occasionally, until the butter has melted completely and is fully incorporated.
  • Pour the curd into the parbaked low carb shortbread crust. Gently shake the pan to even out the curd or spread it with an offset spatula. Bake the tart at 325 degrees F for 15 minutes to set the curd filling. For best results, allow the tart to cool and then chill for 1-2 hours, or overnight. Store in the refrigerator.


Serving: 1Slice | Calories: 206kcal | Carbohydrates: 5.4g | Protein: 4.1g | Fat: 18.9g | Fiber: 2.5g | Sugar: 1.2g