Lemon Tart - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: 8
 
Ingredients
  • 1 fully baked almond flour crust tart shell or pie crust (9-9 1/2")
  • 7 large eggs plus 2 large egg yolks
  • 1/2 cup xylitol or the sweetener of your choice, or more to taste
  • 2/3 cup lemon juice
  • 1/4 cup grated lemon zest (optional…I sometimes leave it out if I'm in a rush)
  • 4 tablespoons unsalted butter cut into 4 pieces, may be left out for dairy free
Instructions
  1. Adjust oven rack to the upper-middle position and preheat oven to 375°.
  2. In a medium saucepan (heat off) whisk whole eggs, egg yolks, and xylitol (or other sweetener) until combined. Add lemon juice and zest and whisk.
  3. Turn heat to medium-low. Add butter pieces to saucepan, if using, and cook over medium-low heat, stirring constantly, until mixture thickens and registers 170° on an instant read thermometer; about 5 minutes. Taste for sweetness and add more xylitol (or other sweetener) as necessary.
  4. Pour lemon mixture into tart or pie shell (shell my be warm).
  5. Bake until filling is set, about 12-15 minutes.
  6. Let cool before serving. Tastes delicious with whipped cream or coconut whipped cream (non-dairy).
Recipe by Preheat to 350˚ at https://preheatto350.com/lemon-tart-low-carb-gluten-free-sugar-free-dairy-free-paleo/