Lemon Tartlets – How to Make Mini Lemon Pies!

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WOW!!!! I am a little embarrassed about how hard it was to keep my mitts off of these Low Carb Lemon Tartlets until it was time for dessert. Of course, I had to test a few of them before I shared the recipe anyway.

These are like Lemon Pie in a glass. And, no one will know they are sugar free unless you tell them. 😎

Served Low Carb Lemon Tartlets
Low Carb Lemon Tartlets with Keto Whipped Cream & Lavender sprinkled on top.

🥘Ingredients:

Lemon Curd – make this first

  • 1/3 cup lemon juice – about 2 lemons squeezed to death.
  • 1 tbsp lemon zest from the same two lemons that you squeezed
  • 2 large eggs
  • 1 egg yolk
  • ½ cup Allulose
  • 2 tablespoons chilled unsalted butter cut into small pieces
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch salt

Garnish

The Almond Flour Base

👨‍🍳How to make the Lemon Tartlets:

Lemon Curd – Do this first

You’ll want to make this first so it can start cooling. The crust “bases” are super fast to make.

  • Whisk lemon juice, lemon zest, eggs, yolk and allulose in a cold medium sized sauce pan. While whisking, slowly heat on medium/low heat while constantly whisking until the curd gets thick enough to coat the back of a spoon.

This IS different than the way that you learned to temper eggs. Trust the process. DON’T STOP STIRRING or the egg will cook and your curd will be lumpy. Get the whisk all the way to the edge of the pan while stirring.

  • Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t thicken enough to your liking, simply return to heat and cook a bit longer, stirring constantly (don’t stop), until it thickens. Taste for sweetness and adjust if needed.

The Crust Base

  • Lightly toast almond flour in a dry skillet or pan over medium heat, until golden (2-4 minutes). Don’t skip this step!
  • Spoon toasted almond flour to a small mixing bowl and mix in Allulose, cinnamon and salt.
  • Add in melted butter and extract, mix until thoroughly combined. Spoon evenly into 4 serving glasses. I love martini glasses for this but they take up a lot of room in the fridge. (and don’t worry if the crust seems soggy, this is normal at this stage!).

Assembling the Tartlets:

  • Spoon the lemon curd into each glass evenly. Chill for at least an hour or until cold.
  • Top each tartlet with a berries and/or low carb whipped cream (optional) and serve.

💰Money Saving:

The fresh organic lemons that I used in this recipe were delivered right to my door and cost less than they do at my local supermarket. I LOVE this company for organic veggies, fruits and berries.

If you want to check them out just use this code and you’ll automatically get $10.00 off of your first order. Cool right?

📋Tips & FAQ’s:

My curd didn’t thicken!!!!!

I hear you…it’s disappointing when that happens but if you follow just a few tips, you’ll never have to worry about it.

  1. Did you use Allulose?

Now, I’m not saying another sweetener won’t work in this recipe. But, I’m saying that I don’t know if it will or not. We don’t use anything but Allulose anymore because it’s not a “fake” sweetener. It’s a rare sugar and behaves like sugar.

It tastes the best and works the best in desserts.

2. Did you do the spoon test?

It took me maybe 5 minutes total of whisking to get my desired thickness. It could take you longer or less time depending on your stove.

They say curd thickens at about 170F. But I have found that it’s a pain to monitor the temp while I’m stirring. So, I just stir until it’s thick. You can use a thermometer if you like but make sure you still do the spoon test.

This is amazing and I love lemon dessert!

Cool! I have more where this came from…

That’s all for the Low Carb Lemon Tartlets Folks!

I hope you love these! If you have any questions please let me know in the comment section below and I’ll be happy to help.

Cheers!!!

Brandy

Low Carb Lemon Tartlets FI

Low Carb Lemon Tartlets in a Glass

Brandy
Tart and sweet single servings of cold, refreshing lemon curd and a nutty almond crust served in a glass. This dessert is both classy and Keto!
5 from 1 vote
Course Dessert
Cuisine American, Keto
Servings 4 servings
Calories 174 kcal

Equipment

Sauce Pan
Whisk

Ingredients
  

Lemon Curd – make this first

  • 1/3 cup lemon juice about 2 lemons squeezed to death.
  • 1-2 tbsp lemon zest from the same two lemons that you squeezed
  • 2 large eggs
  • 1 egg yolk
  • ½ cup Allulose NOTE: If you use erythritol or another sweetener this may not thicken as well.
  • 2 tablespoons chilled unsalted butter cut into small pieces
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch salt

Garnish

  • Berries for serving optional

The Almond Flour Crust Base

Instructions
 

Lemon Curd – Make this first

  • Whisk lemon juice, lemon zest, eggs, yolk and allulose in a cold medium sized sauce pan.
    Forget what you know about tempering eggs and while whisking, slowly heat on medium/low heat while constantly whisking until the mix gets thick enough to coat the back of a spoon.
  • Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t thicken enough to your liking, simply return to heat and cook a bit longer, stirring constantly (don't stop), until it thickens.
    Taste for sweetness and adjust if needed.

The Crust Base

  • Lightly toast almond flour in a dry skillet or pan over medium heat, until golden (2-4 minutes). Don’t skip this step!
  • Spoon toasted almond flour to a small mixing bowl and mix in Allulose, cinnamon and salt.
  • Add in melted butter and extract, mix until thoroughly combined.
    Spoon evenly into 4 serving glasses. I love martini glasses for this but they take up a lot of room in the fridge.
    (don't worry if the crust seems soggy, this is normal at this stage!).

Assembling the Tartlets:

  • Spoon the lemon curd into each glass that you alreadyspooned the crust into. Fill the glasses evenly. Chill for at least an hour or until cold.
  • Top each tartlet with a berries and/or low carb whipped cream (optional) and serve.

Notes

The nutritional info is based on making 4 servings.

Nutrition

Serving: 1tartletCalories: 174kcalCarbohydrates: 5gProtein: 7gFat: 15gSodium: 81mgFiber: 2gNet Carbs: 3gFat Ratio per Serving: 77.59%Protein Ratio per Serving: 16.09%Carb Ratio per Serving: 6.9%
Keyword Almond Flour, gluten free, lemon
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the low carb lemon tartlets is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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