Mini Keto Lemon Tarts

Lemon Curd

Inside every lemon tart is a creamy, silky curd filled with zesty, buttery notes. The vibrant citrus tang comes from the zest and juice from the fresh lemons. The creamy texture is achieved by using egg yolks which slightly thickens as it cooks. Lemon curd will continue to solidify as it cools making it a refreshing treat you’ll want to eat by the spoonful from the jar.

Can I use a different sweetener?

Instead of sugar, a powdered alternative is used called allulose is used to sweeten the sugar free lemon curd. Powdered or confectioner’s sweetener is used since it dissolves readily into the mixture without leaving a grainy texture. Allulose is preferred over other sugar free sweeteners since it doesn’t crystalize when it cools unlike some sweeteners that contain erythritol.

Can I use bottled lemon juice instead of fresh juice?

Freshly squeezed lemon juice will give the best and most pronounced lemon flavor. However, bottled lemon juice can be used if you don’t have access to fresh lemons or don’t want to mess with zesting or juicing a bunch of lemons. For more intense lemon flavor, add a few drops for 1/2 teaspoon of lemon extract in place of the lemon zest.

What to do with leftover lemon curd

If you end up with more lemon curd than you need, here are some ideas of how you can use it:

• Spread it on bread or muffins – Lemon curd has a texture similar to jelly and can easily spread on toast, bagels or muffins. You can even use it as a filling for donuts or Danishes.
• Cake or cupcake filling – Inject lemon curd into the middle of a cupcake or spread it as a filling in between the tiers of a layered cake. Or use it as a filling layer for a summer trifle.
• Topping for pancakes or waffles – Instead of syrup, add a dollop of curd on your next stack of pancakes or waffles.
• Ice cream or yogurt topper – A couple spoonfuls can add a fresh, tangy finish to vanilla ice cream or yogurt.
• Enjoy by the spoonful!

Crust alternatives

If you don’t want to make the pie crust as written in the recipe above, here are some alternatives you can try:

• Simple keto pie crust – This pie crust is easy because you don’t have to worry about keeping the pie crust chilled to prevent the butter from melting. Everything is mixed together and pressed into the pie pan, or in this case, mini muffin pan. Bake for the same temperature and time as above.
• Shortbread cookie crust – Instead of traditional pie crust. Use cookie dough for the crust. A simple shortbread cookie crust is ideal since it doesn’t involve a lot of ingredients or any eggs.
• Replace the coconut flour – Even though the cream cheese in this lemon tart recipe helps to neutralize the coconut flavor from the flour, you can substitute the coconut flour for more almond flour. Add in 6-8 tablespoons of additional almond flour to the crust.

Storage information

Both the components of this tart recipe and the tart itself can be stored in the refrigerator and freezer for later use.

Store in the refrigerator

The unbaked pie crust can be stored in the refrigerator for up to 5 days. Keto lemon curd can be stored for about a week in the refrigerator. Once assembled, the tarts can keep in the fridge for 7 days.

Store in the freezer

Store unbaked pie crust in a ball or rolled out in a freezer safe bag and keep in the freezer for 3 months. Lemon curd can be stored separately in a freezer safe container or bag for up to 3 months as well. These mini lemon tarts can be frozen individual and stored upright in a freezer safe container or bag for 1 month.