Myers Lemon Curd Tartlets
Myers lemons are revered for their sweet yet tart lemon flavor. I have made a similar lemon curd tart for dinners and fundraisers. It is a favorite go-to dessert recipe of mine. To make it more glycemic-friendly, I have adapted the recipe using almond and coconut flour instead of all-purpose white flour and allulose instead of sugar. Each component can be made up to three days ahead and assembled just before serving, a great make-ahead for dinner parties. (Whip It is a stabilizer that prevents the whipped cream from separating.)
10 servings
INGREDIENTS:
Tartlets
Avocado spray
1 ⅔ cups almond flour
⅓ cup coconut flour
¼ cup allulose or 3 tablespoons superfine sugar
¼ teaspoon kosher salt
1 egg, beaten
3 tablespoons butter, melted
Lemon Curd
½ cup allulose or ⅓ cup superfine sugar
Dash of kosher salt
4 eggs
½ cup Myers lemon juice
6 tablespoons butter, melted
Topping
½ cup heavy cream
2 teaspoons allulose
½ package Oetker Whip It (whipped cream stabilizer)
DIRECTIONS:
Tartlets
1. Preheat oven to 350°F. Prepare ten tartlet molds or muffin tins by lightly spraying with avocado spray.
2. Place the almond flour, coconut flour, allulose, salt, egg, and melted butter in a food processor with a blade attachment. Pulse until combined. Remove from the processor and bring all together by lightly kneading with your hands.
3. Distribute the dough evenly into the prepared tartlet molds. Press the crust mixture up the sides and into the bottom evenly. Prick sides and bottoms with the tines of a fork to prevent bubbling. Place in the preheated oven and bake until light brown, about two to four minutes. Let the tartlets rest in the pans for five minutes. Gently remove from the pans and cool completely on a baking rack. At this point, the tartlet shells can be stored in an air-tight container at room temperature for up to three days.
Lemon Curd
4. Whip the allulose, sugar, salt, eggs, and lemon juice in a double boiler pan. Whip in the melted butter and place over a simmering hot water bath set at medium-high heat. Whip constantly until 180°F. Remove promptly and strain through a fine-mesh sieve into a non-reactive bowl to cool. At this point, the lemon curd can be stored in a glass jar or glass bowl with an air-tight cover and refrigerated for up to three days.
Topping
5. Whip the cream until almost stiff. Next, add the allulose and Whip It, then finish whipping until a stiff peak forms. The topping can be stored in a container with a tight-fitting lid and refrigerated for up to three days.
6. Just before serving, spoon the cooled lemon curd into each tart shell. Top with the whipped cream and serve.
Myers Lemon Curd Tartlets
Ingredients
- Avocado spray
- 1 ⅔ cups almond flour
- ⅓ cup coconut flour
- ¼ cup allulose or 3 tablespoons superfine sugar
- ¼ teaspoon kosher salt
- 1 egg, beaten
- 3 tablespoons butter, melted
- ½ cup allulose or ⅓ cup superfine sugar
- Dash of kosher salt
- 4 eggs
- ½ cup Myers lemon juice
- 6 tablespoons butter, melted
- ½ cup heavy cream
- 2 teaspoons allulose
- ½ package Oetker Whip It (whipped cream stabilizer)
Instructions
- Preheat oven to 350°F. Prepare ten tartlet molds or muffin tins by lightly spraying with avocado spray.
- Place the almond flour, coconut flour, allulose, salt, egg, and melted butter in a food processor with a blade attachment. Pulse until combined. Remove from the processor and bring all together by lightly kneading with your hands.
- Distribute the dough evenly into the prepared tartlet molds. Press the crust mixture up the sides and into the bottom evenly. Prick sides and bottoms with the tines of a fork to prevent bubbling. Place in the preheated oven and bake until light brown, about two to four minutes. Let the tartlets rest in the pans for five minutes. Gently remove from the pans and cool completely on a baking rack. At this point, the tartlet shells can be stored in an air-tight container at room temperature for up to three days.
- Whip the allulose, sugar, salt, eggs, and lemon juice in a double boiler pan. Whip in the melted butter and place over a simmering hot water bath set at medium-high heat. Whip constantly until 180°F. Remove promptly and strain through a fine-mesh sieve into a non-reactive bowl to cool. At this point, the lemon curd can be stored in a glass jar or glass bowl with an air-tight cover and refrigerated for up to three days.
- Whip the cream until almost stiff. Next, add the allulose and Whip It, then finish whipping until a stiff peak forms. The topping can be stored in a container with a tight-fitting lid and refrigerated for up to three days.
- Just before serving, spoon the cooled lemon curd into each tart shell. Top with the whipped cream and serve.
Nutrition Facts
Calories
361.12Fat (grams)
27.96 gSat. Fat (grams)
11.34 gCarbs (grams)
23.36 gFiber (grams)
4.1 gNet carbs
19.28 gSugar (grams)
16.71 gProtein (grams)
7.98 gSodium (milligrams)
154.33 mgCholesterol (grams)
122.38 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.