I know this is the month of new year’s resolutions and no dessert. But our Meyer lemon tree has gone berserk. So I thought an exception could be made for a really delicious, low carb, gluten free, lemon tart that’s made primarily of eggs, lemon juice, and almonds.
Here’s our lemon tree in all it’s glory (the little lizard, of which there are hundreds in our yard, is called an anole. It’s related to the iguana. We love them because they eat slugs and roaches.) As a former New York City girl, I get a huge kick out being able to stroll into my front yard and pick a lemon when I need one. It feels like a miracle every time.
A note on the recipe – Meyer lemons are sweeter than normal lemons. So you may need to up the sweetener to suit the lemon and your taste.
- 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
- Adjust oven rack to the upper-middle position and preheat oven to 375°.
- 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.
- 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.
- Pour lemon mixture into tart or pie shell (shell my be warm).
- Bake until filling is set, about 12-15 minutes.
- Let cool before serving. Tastes delicious with whipped cream or coconut whipped cream (non-dairy).