Sweet and tangy lemon curd in rich, almond crusts makes these low-carb mini tarts truly special, guilt-free treats. Bring mini tarts to a picnic or a party.

Serving Size: 12 Small Tarts

Ingredients for Low-Carb Mini Lemon Tarts

Ingredients for the Pie Crust

  • Almond flour, blanched, 1 and ¾ Cups
  • Low-carb sweetener, ¼ Cup
  • Sea salt, 1 teaspoon
  • Unsalted butter, ¼ Cup, melted
  • Egg, large, 1
  • Vanilla extract, 1 teaspoon

Ingredients for the Lemon Curd

  • Unsalted Butter, ½ Cup
  • Eggs, large, 2
  • Egg yolk, large, 3
  • Low-carb confectioner sweetener, 1 Cup (allulose would work best for this recipe)
  • Lemon juice, ½ Cup
  • Sea salt, ¼ teaspoon
  • Zest of lemon, 1 Tablespoon
  • Raspberries or berries of your choice for garnish

Instructions for Low-Carb Mini Lemon Tarts

1. Preheat the oven to 177˚C or 350˚F.

2. Mix almond flour, butter, egg, sweetener, vanilla extract in a food processor until a dough forms. Divide the dough into 12 pieces.

3. Roll each piece to make a mini tart crust.

4. Grease the muffin or mini tart pan. Press the crust into the pan and poke the bottom with a fork to make holes.

5. Bake for 15 minutes or until the edges turn light brown.

6. Chill the crusts completely, while making the filling.

7. In a saucepan, melt butter at a low temperature.  Turn off the heat and whisk in the eggs. Add low-carb powdered sweetener, lemon juice, sea salt, and zest of lemon and stir well.

8. Bring back the saucepan to the stove and stir the mixture continuously for 5 minutes over a low heat until it thickens. 

9.Cool down completely. Move it to a sterilised container and chill in the fridge for a couple of hours or until set.

10.Use the lemon curd as a filling for mini lemon tarts. Decorate with fresh raspberry on top.

Watch How to Make Lemon Tarts Step by Step

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