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Lemon Curd Tarts

Lemon Curd Tarts

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Serves: 12
V
MacroValue
Carbs:1.4 g
Fat:32.2 g
Protein:6.7 g

Ingredients:

For the pastry:

  • 2 cup Almond Flour
  • ¼ cup Sweetener
  • 145 g Butter
  • 1 Free Range Egg
  • 1 tsp Vanilla Extract

For the lemon curd:

  • 2 Free Range Egg
  • 2 Free Range Egg
  • ¼ - ½ cup Sweetener
  • ½ - ¾ cup Lemon
  • 3 tbsp Cream
  • 100 g Butter
  • ½ Lemon

Cooking Instructions

  1. Combine the almond flour, sweetener and butter in a food processor and process until the mixture resembles breadcrumbs
  2. Add the egg and vanilla and pulse until the dough starts to come together. Add a little iced water if the mix is too dry, or a little flour if too wet
  3. Roll into a ball and then flatten. Wrap in plastic and then refrigerate for 45 minutes
  4. Make the lemon curd by whisking together the eggs, yolks, sweetener, lemon juice and cream in a heat safe bowl. Place the bowl over a simmering pot of water and whisk continuously for about 10 – 15 minutes until the mixture begins to thicken
  5. Strain the mixture through a sieve into a bowl and then whisk through the butter until combined and smooth. Add lemon rind and cover and refrigerate
  6. Roll the dough out between two pieces of baking paper. Cut out 12 rounds
  7. Grease a cupcake tray and place the pastry inside each cupcake hole. Press down along the bottom and edges
  8. Prick holes in the bottom of each shell and then place in the freezer for 20-30 minutes
  9. Bake in the oven at 180°C for 20-25 minutes, until golden brown
  10. Remove from the oven, stand 5 minutes and then place each shell on a rack to cool completely
  11. Fill each shell with curd and then refrigerate for 3-4 hours to set

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Lemon Curd Tarts

Ingredients:

For the pastry:

  • 2 cup Almond Flour
  • ¼ cup Sweetener
  • 145 g Butter
  • 1 Free Range Egg
  • 1 tsp Vanilla Extract

For the lemon curd:

  • 2 Free Range Egg
  • 2 Free Range Egg
  • ¼ - ½ cup Sweetener
  • ½ - ¾ cup Lemon
  • 3 tbsp Cream
  • 100 g Butter
  • ½ Lemon

Cooking Instructions

  1. Combine the almond flour, sweetener and butter in a food processor and process until the mixture resembles breadcrumbs
  2. Add the egg and vanilla and pulse until the dough starts to come together. Add a little iced water if the mix is too dry, or a little flour if too wet
  3. Roll into a ball and then flatten. Wrap in plastic and then refrigerate for 45 minutes
  4. Make the lemon curd by whisking together the eggs, yolks, sweetener, lemon juice and cream in a heat safe bowl. Place the bowl over a simmering pot of water and whisk continuously for about 10 – 15 minutes until the mixture begins to thicken
  5. Strain the mixture through a sieve into a bowl and then whisk through the butter until combined and smooth. Add lemon rind and cover and refrigerate
  6. Roll the dough out between two pieces of baking paper. Cut out 12 rounds
  7. Grease a cupcake tray and place the pastry inside each cupcake hole. Press down along the bottom and edges
  8. Prick holes in the bottom of each shell and then place in the freezer for 20-30 minutes
  9. Bake in the oven at 180°C for 20-25 minutes, until golden brown
  10. Remove from the oven, stand 5 minutes and then place each shell on a rack to cool completely
  11. Fill each shell with curd and then refrigerate for 3-4 hours to set