Saturday, July 27, 2013

lemon curd tart with almond crust - a recipe

I love lemon curd.  I love the tang and bite of fresh squeezed lemony goodness.  All served up in a flaky tender tart shell.  Yum!

This is my new low carb version of an old favorite, lemon curd tart with almond crust.
(If you are interested, this dessert is also gluten free, sugar free and grain free.)

Lemon Curd Tart with Almond Crust (S)
1 qty almond cookie dough
4 egg yolks
1/4c xylitol
1/2c lemon juice
125g chilled butter

Make up dough as per instructions.
Press into 1 greased family sized pie dish or several individual dishes.
Bake tart shells at 160 degC for 20min or until lightly golden brown.
Cool and then chill in fridge.

While the base is chilling, prepare the lemon curd.
Mix egg yolks, xylitol, lemon juice and chopped butter in a heat proof dish.
Set dish over a pot of water and bring the water to the boil, whisking constantly.
Keep whisking until the curd thickens.
Take off the heat immediately.
Cool and chill in fridge.  It will thicken further when cool.

To make up tarts, spoon curd into the baked and cooled tart shells.
Serve with a handful of raspberries and whipped cream.

This lemon curd can also be used as a spread or sauce for other desserts.
Store in the fridge in a glass jar for up to 2 weeks.


If you were wondering what the S in the recipe title was for, it indicates a Satisfying food type.  This classification is used in the Trim Healthy Mama food plan.  THM encourages eating nutrient rich, whole foods in a way which supports good health and weight management for the whole family.
Check out their web site for further info.

Are you a Trim Healthy Mama?  Or are you low carb?
What are your favorite desserts?

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