Lemon Tart
I published two videos on keto lemon tart 5 years ago using almond flour as well as coconut flaxseed crusts. This is a remake of the almond flour version with the original recipe unchanged as it is still good. However, I have simplified the process to make it easier and in a shorter time.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. Make the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold cubed butter and mash into smaller pieces with your fingers. You can also use pastry cutter or food processor. The key to make a buttery, flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them, thereby creating a flaky crust. Once crumbly, add the egg and mix with a spatula until a dough is formed. Shape the dough into a ball.
4. Transfer the dough onto a greased 9-inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Of course, you can use any suitable pie pan. Spread the dough evenly.
5. Prick some holes with a fork then freeze the crust for 15 minutes. After freezing the crust for 15 minutes, bake at the middle rack for 20 minutes until moderately browned.
6. Meanwhile, make the filling. In a bowl, add the sweetener, eggs, egg yolks, salt and whisk until well combined. Then add the lemon juice, zest, whipping cream and whisk until well combined. I did not strain the filling, but you can choose to do so in order to remove the lumpy bits, in which case the lemon zests will also be removed.
7. Pour the filling onto the baked crust.
8. Bake at a lower heat at 300F or 150C for about 20 mins or just until the filling is set. You can touch the filling and if it feels set or firm, then it is ready. Do not overbake as it will cause browning on the top of filling.
9. The lemon tart can be refrigerated up to a week, and it tastes so refreshing and delicious when chilled.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 3.8 g
Dietary Fiber = 1.6 g
Net Carb = 2.2 g
Calories = 177
Total Fat = 16.4 g
Protein = 5.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
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