Recipe: Keto Lemon-Curd Tart | KETO-MOJO
  • Preheat the oven to 325°F (165°C). Grease a 9-inch tart pan with a removable bottom with 2 teaspoons of the melted butter. Set aside.

  • Make the tart shell: In a large bowl, combine the almond flour, powdered sweetener, salt, and remaining butter. Use a fork to mix and combine the ingredients into a crumbly dough.

  • Scrape the dough into the prepared tart pan. Using fingers, a spoon, or the bottom of a dry measuring cup, firmly press the dough into the bottom of the pan and halfway up the sides, making the thickness as even throughout as possible. Use a fork to poke holes all over the bottom of the crust (this prevents it from bubbling up during baking).

  • Bake the crust until the top and edges are light golden brown, 15 to 20 minutes. Let cool for 10 minutes. Remove the tart crust from the pan and reserve.

  • Meanwhile, make the lemon curd: Heat a small saucepan with 1 to 2 inches of water to barely simmering. In a medium heatproof bowl that fits over the rim of the saucepan but doesn’t touch the bottom, whisk together the eggs, egg yolk, powdered sweetener, zest and lemon juice, and ¼ tsp salt. Place over the saucepan of simmering water and whisk continuously just until the mixture suddenly thickens, 6 to 8 minutes. Immediately, remove from heat and whisk in the softened butter. Gently whisk until the curd is creamy and smooth.

  • Spoon the curd into the prepared crust, spreading it evenly. Refrigerate the tart for 1 hour.

  • To serve, in a medium bowl, combine the cream, powdered sweetener, and vanilla, then use a hand beater or a stand mixer fitted with the whisk attachment to whip just until soft peaks form. Fill a piping bag fitted with a star tip with the whipped cream, then pipe the whipped cream around the top edge of the tart.

  • Slice and serve each piece with one strawberry.