Craving the bright, tangy flavors of a blueberry-lemon dessert but want to stay within your low-carb or ketogenic diet? Blueberry–Lemon Curd Tart is here to satisfy your cravings without the carb overload. This elegant tart combines a buttery almond flour crust, creamy sugar-free lemon curd, and fresh blueberries for a refreshing and indulgent treat. Perfect for special occasions, brunches, or simply treating yourself, this dessert is as satisfying as it is easy to make.
In this article, we’ll guide you through making this keto-friendly creation, discuss its nutritional benefits, and provide tips for customization to suit your taste preferences. Let’s dive into the world of guilt-free baking!
Why Choose Blueberry–Lemon Curd Tart?
Traditional tarts often rely on refined sugar, wheat flour, and high-carb ingredients, making them incompatible with a ketogenic or low-carb lifestyle. By using almond flour for the crust, sugar substitutes for sweetness, and fresh blueberries for flavor, you can enjoy all the vibrant, zesty goodness while staying within your dietary goals. Here’s why this recipe stands out:
Benefits of Blueberry–Lemon Curd Tart:
- Low in Carbs: Uses almond flour and sugar substitutes instead of wheat flour and refined sugar.
- High in Healthy Fats: Packed with fats from almond flour and butter.
- Perfect for Any Occasion: Captures the essence of classic lemon-blueberry desserts with a keto-friendly twist.
- Customizable: Easily adapt the recipe to suit your flavor preferences or dietary needs.
- Make-Ahead Friendly: Can be prepared in advance and stored for later enjoyment.
Ingredients Breakdown
To create Blueberry–Lemon Curd Tart , let’s break down the key components:
1. Crust
The foundation provides structure and texture:
- Almond Flour: Adds richness and keeps the crust gluten-free and low-carb.
- Egg: Acts as a binder and adds richness.
- Butter: Adds flavor and enhances texture.
- Sugar Substitute: Erythritol, monk fruit, or stevia replaces traditional sugar.
2. Lemon Curd
This adds the signature tangy filling:
- Fresh Lemon Juice and Zest: Infuses the curd with bright, citrusy flavor.
- Eggs: Provide structure and creaminess.
- Butter: Adds richness and smoothness.
- Sugar Substitute: Sweetens the curd without adding carbs.
3. Topping
This adds freshness and flair:
- Fresh Blueberries: Add natural sweetness and vibrant color.
- Optional: A dusting of powdered erythritol or a drizzle of sugar-free glaze for extra indulgence.
Step-by-Step Recipe Guide
Here’s a detailed guide to creating Blueberry–Lemon Curd Tart that will leave you craving more.
Servings: 8-10 slices
Preparation Time: 20 minutes
Baking Time: 25-30 minutes
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol (or other keto-friendly sweetener)
- 1/4 tsp salt
- 1/4 cup melted butter
- 1 large egg
- For the lemon curd:
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Zest of 1 lemon
- 3 large eggs
- 1/2 cup powdered erythritol
- 1/4 cup butter, softened
- For the topping:
- 1 cup fresh blueberries
- Optional: powdered erythritol for dusting
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or line it with parchment paper.
- In a mixing bowl, combine the almond flour, powdered erythritol, and salt. Add the melted butter and egg, mixing until the dough comes together.
- Press the dough evenly into the bottom and up the sides of the tart pan.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- Make the Lemon Curd:
- In a saucepan over medium heat, whisk together the lemon juice, lemon zest, eggs, and powdered erythritol. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the softened butter until smooth and fully incorporated.
- Strain the curd through a fine mesh sieve to remove any lumps, then pour it into the cooled crust. Smooth the surface with a spatula.
- Chill the Tart:
- Refrigerate the tart for at least 1-2 hours, or until the lemon curd is set.
- Add the Topping:
- Arrange fresh blueberries on top of the chilled tart in a decorative pattern.
- Optional: Dust with powdered erythritol for a finishing touch.
- Serve and Enjoy:
- Slice and serve chilled. Enjoy the tangy, creamy, and fruity goodness!
Nutritional Information
Per slice (based on 10 servings):
- Calories: ~200-220
- Total Carbs: ~8g (Net Carbs: ~5g)
- Protein: ~5g
- Fat: ~18g
- Fiber: ~3g
This makes Blueberry–Lemon Curd Tart a satisfying, low-carb treat that fits perfectly within a ketogenic or low-carb diet.
Tips for Success
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor and aroma.
- Prevent Curdling: Stir the lemon curd constantly while cooking to ensure a smooth texture.
- Adjust Sweetness: Taste the lemon curd before chilling and adjust the sweetener to your preference.
- Store Properly: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Customization Ideas
One of the best things about this recipe is its versatility. Here are some ideas to tailor it to your liking:
- Swap Berries: Use raspberries, blackberries, or sliced strawberries instead of blueberries.
- Boost the Flavor: Add a pinch of cardamom or ginger to the crust or curd for extra depth.
- Gluten-Free Option: This recipe is naturally gluten-free, but ensure all packaged ingredients are certified gluten-free if needed.
- Dairy-Free Version: Use dairy-free butter and sugar substitutes for a plant-based option.
Final Thoughts
Blueberry–Lemon Curd Tart is the ultimate solution for indulging in a tangy, fruity dessert without derailing your low-carb lifestyle. With its buttery crust, creamy lemon curd, and fresh blueberry topping, this tart satisfies even the pickiest eaters. Whether you’re serving it for a special occasion, brunch, or simply treating yourself, this recipe delivers big flavor in every bite.
Whether you’re hosting a casual gathering, feeding your family, or simply craving a comforting treat, this dish proves that healthy eating doesn’t have to mean sacrificing taste. Plus, its adaptability ensures that everyone—regardless of dietary preferences—can enjoy a serving.
So grab your ingredients, fire up your creativity, and get ready to indulge in a dessert that’s as satisfying as it is nutritious. Trust us—once you try this Blueberry–Lemon Curd Tart, you’ll never miss the carb-heavy originals!
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Blueberry–Lemon Curd Tart: A Low-Carb, Keto-Friendly Dessert
- Total Time: 5 hrs
Description
A delightful blend of zesty lemon and sweet blueberries awaits!
Ingredients
Classic Tart Crust
– 1 large egg yolk
– 1 tablespoon heavy cream
– ½ teaspoon pure vanilla extract
– 1 ¼ cups (158g) all-purpose flour
– ⅓ cup (38g) confectioners’ sugar
– ¼ teaspoon kosher salt
– 8 tablespoons unsalted butter, cut into cubes and chilled
Lemon Curd
– ¼ cup lemon zest + ½ cup juice (from 4 lemons)
– 1 large egg + 5 large yolks
– ⅓ cup honey
– Kosher salt
– 4 tablespoons unsalted butter, cut into 4 pieces and chilled
– 2 tablespoons heavy cream
Blueberry Layer
– 10 ounces (2 cups) blueberries
– 2 tablespoons cornstarch
– ¼ cup honey
Instructions
Crust
1. Whisk egg yolk, cream, and vanilla in a bowl.
2. Process flour, confectioners’ sugar, and salt in a food processor.
3. Add chilled butter and pulse until coarse.
4. Add egg yolk mixture and process until dough forms.
5. Shape into a disk, wrap, and refrigerate for 1 hour.
6. Roll out dough and fit into a tart pan.
7. Freeze for 30 minutes, then bake at 375ºF for 30 minutes.
Lemon Curd
1. Reduce oven to 350ºF.
2. Whisk lemon juice, zest, egg, yolks, honey, and salt in a saucepan.
3. Cook over medium-low heat until thickened.
4. Stir in butter and cream, then pour into cooled crust.
5. Bake for 10-12 minutes until set.
Blueberry Layer
1. Process blueberries until smooth, strain into a saucepan.
2. Whisk in honey and salt, then cornstarch mixture.
3. Simmer until thickened, then stir in reserved lemon juice.
4. Pour over lemon filling and refrigerate for 2 hours.
To serve, remove tart from pan and enjoy!Crust
1. Whisk egg yolk, cream, and vanilla in a bowl.
2. Process flour, confectioners’ sugar, and salt in a food processor.
3. Add chilled butter and pulse until coarse.
4. Add egg yolk mixture and process until dough forms.
5. Shape into a disk, wrap, and refrigerate for 1 hour.
6. Roll out dough and fit into a tart pan.
7. Freeze for 30 minutes, then bake at 375ºF for 30 minutes.
Lemon Curd
1. Reduce oven to 350ºF.
2. Whisk lemon juice, zest, egg, yolks, honey, and salt in a saucepan.
3. Cook over medium-low heat until thickened.
4. Stir in butter and cream, then pour into cooled crust.
5. Bake for 10-12 minutes until set.
Blueberry Layer
1. Process blueberries until smooth, strain into a saucepan.
2. Whisk in honey and salt, then cornstarch mixture.
3. Simmer until thickened, then stir in reserved lemon juice.
4. Pour over lemon filling and refrigerate for 2 hours.
To serve, remove tart from pan and enjoy!
- Prep Time: 30 mins
- Cook Time: 1 hr
Nutrition
- Serving Size: 8
- Calories: 420
- Fat: 23g
- Carbohydrates: 47g
- Protein: 6g