Mouth-puckeringly tart and perfect for a summer treat! Aside from having to run the oven of course. Original recipe can be found on the Low Carb Support website.
Prep time: 10 min | Cook time: 50 min | Total time: 60 min
Yield: 1 9″ tart (8 servings)
Ingredients
For the crust:
- 1.5 cups (140g / 4.5oz) ground almonds
- A dash of sucralose
- 1 tbsp psyllium husk
- 1 small pinch of salt
- 3 egg whites (save the yolks to use for the filling)
- 2 oz unsalted butter, melted
For the filling:
- grated zest and juice of 4 small lemons or 3 average-sized lemons
- 3 egg yolks (saved from making the crust) plus 2 whole eggs
- 2 dashes sucralose
- 5 oz heavy whipping cream
For decorating (optional)
- Extra heavy whipping cream, whipped (I added some sucralose and zested another lemon into mine)
Instructions
- Make the crust first
- Preheat oven to 375F
- Mix dry ingredients together
- Slightly beat egg whites
- Combine dry ingredients with egg whites and melted butter and mix thoroughly into dough
- Put the dough into a loose-base tart tin (I used 23cm wide one)
- Press the dough into the tin using your fingers to make up a crust
- Bake for 10-15 minutes, until slightly golden
- Take out and cool completely
- Make the filling
- Grate the zest and squeeze juice from the lemons
- Beat egg yolks, eggs and Truvia together lightly
- Add cream to the egg mixture and stir with a spoon
- Add lemon zest and juice and mix well
- Place the tart tin with the crust on top of a baking tray (in case of any leaks)
- Pour filling mixture into the crust
- Bake at 325F for 45 minutes, or until fully set (wobble the tray gently and watch the filling to make sure it’s not too liquidy)
- Take out and cool completely before serving
- Decorate with whipped cream and bits of lemon
The nutritional information is sans the whipped topping.
| Calories | 288 |
| Total Fat | 28 g |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 9 g |
| Protein | 9 g |