Low Carb Lemon Meringue Tart
Elevate your dessert game with this Low Carb Lemon Meringue Tart, a guilt-free indulgence that’s bursting with zesty citrus flavor and creamy sophistication. Perfect for keto or low-carb diets, the almond and coconut flour crust offers a deliciously nutty base, while the silky lemon curd filling, enhanced by fresh lemon juice and zest, delivers a vibrant tang. Topped with wisps of golden-brown meringue made from fluffy egg whites and granulated erythritol, this tart boasts a beautiful balance of textures and tastes without the sugar overload. Ready in just an hour, this healthier twist on the classic lemon meringue tart is an impressive showstopper for any occasion and pairs beautifully with a steaming cup of tea or coffee.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 85 grams Unsalted butter, melted
- 70 grams Granulated erythritol
- 3 large Egg whites, room temperature
- 0.25 teaspoon Cream of tartar
- 120 milliliters Fresh lemon juice
- 1 tablespoon Lemon zest
- 4 large Egg yolks
- 120 milliliters Heavy cream
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (177°C).
In a medium bowl, mix together the almond flour, coconut flour, and 30 grams of erythritol. Add the melted butter and blend until a crumbly dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake the crust for 10-12 minutes, or until lightly golden. Set aside to cool while making the filling.
In a medium saucepan, combine the remaining erythritol, lemon juice, lemon zest, and xanthan gum over medium heat, whisking constantly until smooth.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the lemon mixture to the yolks to temper them, then add the yolk mixture back into the saucepan.
Continue to cook on medium heat, whisking continuously, until the mixture thickens and coats the back of a spoon.
Remove from heat and stir in the heavy cream until fully combined. Pour the lemon curd into the cooled crust.
In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining erythritol while continuing to beat until stiff peaks form.
Carefully spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
Bake the tart for 10-15 minutes or until the meringue is lightly browned.
Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 11.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 465 mg | 36% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 700 mg | 15% | |
*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.
