Keto Irish Lemon Curd Tartlets

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The Giant's Causeway

📍 Where this dish comes from: County Antrim, Northern Ireland · The Giant’s Causeway
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Keto Irish Lemon Curd Tartlets, plated and ready to serve

These Keto Irish Lemon Curd Tartlets are a delightful, tangy dessert with a smooth and creamy lemon curd filling nestled in buttery almond flour tart shells. They are the perfect blend of sweet and tart, making them a refreshing keto-friendly treat for any occasion. With a rich lemon flavor and low-carb crust, these tartlets are sure to impress!

What You’ll Need

Ingredients for Keto Irish Lemon Curd Tartlets

Keto Irish Lemon Curd Tartlets

These Keto Irish Lemon Curd Tartlets are a delightful, tangy dessert with a smooth and creamy lemon curd filling nestled in buttery almond flour tart shells.
Print Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: Irish
Servings: 4 servings
Calories: 140kcal

Ingredients

  • For the Crust:
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup butter melted
  • 2 tbsp powdered erythritol (or your preferred keto sweetener)
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • For the Lemon Curd:
  • 3 large egg yolks
  • 1/4 cup powdered erythritol (or your preferred keto sweetener)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 1/4 cup butter cut into cubes
  • 1/4 tsp vanilla extract

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease a mini muffin or tartlet pan with butter or non-stick spray.
  • Make the tart crust: In a medium bowl, mix together the almond flour, coconut flour, melted butter, powdered erythritol, vanilla extract, and salt until a dough forms. Divide the dough evenly among the muffin or tartlet cups and press it down firmly to form a tart shell. Prick the bottom of each tart with a fork to prevent puffing. Bake for 8-10 minutes, or until the edges are golden brown. Remove from the oven and let the tart shells cool completely.
  • Make the lemon curd: In a saucepan over low heat, whisk together the egg yolks, powdered erythritol, lemon juice, and lemon zest. Continue whisking as you slowly add the butter cubes, one at a time, until fully melted and incorporated. Cook for about 5-7 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Let the lemon curd cool for about 10 minutes before filling the tart shells.
  • Assemble the tartlets: Spoon the lemon curd into the cooled tart shells, filling each one generously. Smooth the tops with a spatula or the back of a spoon. Refrigerate the tartlets for at least 1 hour to allow the lemon curd to set.
  • Serve: Garnish with a sprinkle of lemon zest or a dollop of whipped cream, if desired. Serve chilled and enjoy these refreshing keto-friendly treats!

Nutrition

Serving: 1serving | Calories: 140kcal | Protein: 3g | Fat: 12g
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Cooking Keto Irish Lemon Curd Tartlets in the kitchen

Health Benefits

  • Almond and coconut flour replace wheat flour in the tart shells.
  • Erythritol sweetens the lemon curd without adding carbs.
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