Low Carb Lemon Tartlets in a Glass
Original recipe: castleinthemountains.com
Lemon Curd – make this first
- 1/3 cup lemon juice about 2 lemons squeezed to death.
- 1-2 tbsp lemon zest from the same two lemons that you squeezed
- 2 large eggs
- 1 egg yolk
- ½ cup Allulose NOTE: If you use erythritol or another sweetener this may not thicken as well.
- 2 tablespoons chilled unsalted butter cut into small pieces
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch salt
- Berries for serving optional
The Almond Flour Crust Base
- 1/2 cup almond flour
- 2 tbsp Allulose
- 2 pinch salt
- 1/2 tsp cinnamon
- 1 tbsp butter melted
- 1 tsp vanilla extract
Lemon Curd – Make this first
- Whisk lemon juice, lemon zest, eggs, yolk, and allulose in a cold medium sized saucepan.
Forget what you know about tempering eggs and while whisking, slowly heat on medium/low heat while constantly whisking until the mix gets thick enough to coat the back of a spoon.
- Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t thicken enough to your liking, simply return to heat and cook a bit longer, stirring constantly (don’t stop), until it thickens.
- Taste for sweetness and adjust if needed.
The Crust Base
- Lightly toast almond flour in a dry skillet or pan over medium heat, until golden (2-4 minutes). Don’t skip this step!
- Spoon toasted almond flour to a small mixing bowl and mix in Allulose, cinnamon, and salt.
- Add in melted butter and extract, mix until thoroughly combined.
- Spoon evenly into 4 serving glasses. I love martini glasses for this but they take up a lot of room in the fridge.
(don’t worry if the crust seems soggy, this is normal at this stage!).
Assembling the Tartlets:
- Spoon the lemon curd into each glass that you already spooned the crust into. Fill the glasses evenly. Chill for at least an hour or until cold.
- Top each tartlet with berries and/or low-carb whipped cream (optional) and serve.