Low Carb Lemon Meringue Tart

Indulge in the perfect balance of creamy citrus and airy sweetness with this Low Carb Lemon Meringue Tart, a guilt-free dessert that doesn’t compromise on flavor. Featuring a buttery almond and coconut flour crust, a tangy lemon curd filling made with fresh lemon juice and zest, and a cloud-like meringue topping, this recipe is low in carbs and free from refined sugar—ideal for keto and low-carb lifestyles. The xanthan gum ensures the filling achieves the perfect silky texture, while granulated erythritol offers a natural sweetness without the spike in blood sugar. With a prep time of just 20 minutes and a stunning finish perfect for special occasions, this tart is a show-stopping treat that pairs well with a hot cup of tea or coffee.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 85 grams Unsalted butter, melted
• 70 grams Granulated erythritol
• 3 large Egg whites, room temperature
• 0.25 teaspoon Cream of tartar
• 120 milliliters Fresh lemon juice
• 1 tablespoon Lemon zest
• 4 large Egg yolks
• 120 milliliters Heavy cream
• 0.5 teaspoon Xanthan gum

Directions

Step 1

Preheat your oven to 350°F (177°C).

Step 2

In a medium bowl, mix together the almond flour, coconut flour, and 30 grams of erythritol. Add the melted butter and blend until a crumbly dough forms.

Step 3

Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Step 4

Bake the crust for 10-12 minutes, or until lightly golden. Set aside to cool while making the filling.

Step 5

In a medium saucepan, combine the remaining erythritol, lemon juice, lemon zest, and xanthan gum over medium heat, whisking constantly until smooth.

Step 6

In a separate bowl, whisk the egg yolks. Slowly add a small amount of the lemon mixture to the yolks to temper them, then add the yolk mixture back into the saucepan.

Step 7

Continue to cook on medium heat, whisking continuously, until the mixture thickens and coats the back of a spoon.

Step 8

Remove from heat and stir in the heavy cream until fully combined. Pour the lemon curd into the cooled crust.

Step 9

In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining erythritol while continuing to beat until stiff peaks form.

Step 10

Carefully spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

Step 11

Bake the tart for 10-15 minutes or until the meringue is lightly browned.

Step 12

Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	750 grams (750.0g)

Amount per serving	% Daily Value*
Calories	2301

Total Fat 206.80g	265%
Saturated Fat 83.30g	417%
Polyunsaturated Fat 0.00g
Cholesterol 1044mg	348%
Sodium 289mg	13%
Total Carbohydrate 135.00g	49%
Dietary Fiber 29.90g	107%
Total Sugars 11.90g
Protein 60.50g	121%

Vitamin D 73IU	366%
Calcium 465mg	36%
Iron 9mg	51%
Potassium 700mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.4%

Protein: 9.2%

Carbs: 20.4%