Keto Lemon Meringue Tart
Indulge in the tangy, sweet, and perfectly balanced flavors of this Keto Lemon Meringue Tart, a low-carb twist on the classic dessert that's sure to impress! Crafted with a buttery almond flour crust and a zesty lemon filling enriched with heavy cream and xanthan gum, this guilt-free treat delivers all the vibrance of lemon without the sugar. Topped with a cloud-like meringue made from egg whites and powdered erythritol, the tart achieves that signature golden-brown finish in the oven. Whether you're following a keto diet or simply seeking a lighter dessert option, this recipe is a showstopper for any occasion. Ready in under an hour and beautifully designed to serve eight, it’s the ultimate crowd-pleasing dessert for health-conscious eaters.
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Recipe Information
Ingredients
- 180 grams Almond flour
- 85 grams Unsalted butter
- 50 grams Erythritol
- 0.25 teaspoons Salt
- 4 Egg yolks
- 120 milliliters Lemon juice
- 1 tablespoon Lemon zest
- 120 milliliters Heavy cream
- 0.5 teaspoon Xanthan gum
- 4 Egg whites
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 60 grams Powdered erythritol
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine almond flour, melted unsalted butter, 50g erythritol, and salt. Mix until a crumbly dough forms.
Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork several times to prevent puffing.
Bake the crust for 10-12 minutes until lightly golden and set. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together egg yolks, lemon juice, lemon zest, 60g erythritol, and heavy cream over medium heat.
Continuously whisk the mixture until it thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.
Remove the saucepan from heat and whisk in xanthan gum until fully incorporated.
Pour the lemon filling into the cooled crust and spread it evenly. Let it set in the fridge for at least 1 hour.
In a clean bowl, beat egg whites with cream of tartar and vanilla extract until soft peaks form.
Gradually add powdered erythritol while continuing to beat until stiff, glossy peaks form.
Spread the meringue over the chilled lemon filling, creating peaks with the back of a spoon.
Place the tart back in the oven for 10-12 minutes, or until the meringue is golden brown.
Allow the tart to cool completely before serving. Slice and enjoy your keto-friendly treat!
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 11.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 528 mg | 41% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
