Sugar-Free Lemon Meringue Tart
Indulge in the refreshing zing of citrus with this Sugar-Free Lemon Meringue Tart, a guilt-free twist on a classic dessert favorite. Perfect for health-conscious bakers or those watching sugar intake, this tart features a gluten-free almond and coconut flour crust that’s beautifully crisp and golden. The luscious lemon filling is sweetened with erythritol and stevia, ensuring a perfectly tangy flavor without added sugar. Topped with a light, airy meringue crafted from whipped egg whites and baked to golden perfection, this tart is a show-stopper for any occasion. Whether you're following a keto diet or simply seeking a healthier dessert option, this recipe combines fresh ingredients, vibrant flavors, and a stunning presentation to satisfy your sweet tooth while keeping things light. Serve it chilled for a refreshing, zesty treat that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 80 grams Butter
- 1 large Egg
- 0.25 teaspoon Salt
- 70 grams Granulated erythritol
- 120 milliliters Lemon juice
- 20 grams Cornstarch
- 140 milliliters Water
- 4 Egg yolks
- 120 milliliters Milk
- 1 tablespoon Lemon zest
- 4 Egg whites
- 0.5 teaspoon Cream of tartar
- 2 teaspoons Stevia
Instructions
Preheat the oven to 180°C (350°F).
For the crust, in a mixing bowl, combine almond flour, coconut flour, and salt. Add the melted butter and one beaten egg, then mix until a dough forms.
Press the dough evenly into the bottom and up the sides of a tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbling.
Bake the crust for 10-12 minutes until lightly golden, then remove from oven and set aside to cool.
In a saucepan over medium heat, combine erythritol, lemon juice, cornstarch, and water. Stir until the mixture starts to thicken.
In a separate bowl, whisk together egg yolks and milk. Slowly add this mixture to the saucepan while whisking constantly.
Continue cooking until the mixture thickens further. Remove from heat and stir in lemon zest.
Pour the lemon filling into the pre-baked crust and smooth the top with a spatula.
For the meringue, in a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add stevia while continuing to beat until stiff peaks form.
Spread the meringue over the lemon filling, ensuring it completely covers the filling and touches the crust to seal.
Bake the tart for 15-18 minutes until the meringue is golden brown. Keep an eye on it to prevent burning.
Remove from the oven and let it cool at room temperature before moving to the refrigerator for at least 2 hours to set.
Serve chilled and enjoy your sugar-free lemon meringue tart.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 17.0 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 550 mg | 42% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1142 mg | 24% | |
*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.
