INGREDIENTS FOR CRUST (8 TO 8.5" PIE PAN)

Almond Flour = 180 g / 1 1/2 cups

Unsalted Cold Butter (cubed) = 60 g / 1/4 cup

Powdered Sweetener = 30 g / 1/4 cup

Whole egg = 1 large

Salt = 1/2 tsp

INGREDIENTS FOR CRUST (9" PIE PAN)

Almond Flour = 240 g / 2 cups

Unsalted Cold Butter (cubed) = 80 g / 1/3 cup

Powdered Sweetener = 40 g / 6 tbsp

Whole eggs = 2 medium

Salt = 1 tsp

FOR FILLING (8 to 9" PIE PAN)

Powdered Sweetener = 125 g / 1 cup (Note: This is mildly sweet so if you prefer it sweeter, you can add more sweetener)

Whole Eggs = 2 large

Egg Yolks = 3 large

Salt = 1/4 tsp

Whipping Cream = 120 ml / 1/2 cup

Fresh Lemon Juice = 120 ml / 1/2 cup

Zest from 2 lemons

(Note: Any leftovers of the filling can be frozen and eaten as ice cream.)

1.  For best results, weigh the ingredients with a digital scale

2.  In a bowl or food processor, add the almond flour, powdered sweetener, salt and mix until well combined.

3.  Add the cold cubed butter and use either food processor, pastry blender or hand to mash the butter until small pieces. It's done when the mixture looks like crumbles.

4.  Add the egg and mix until a dough is formed.

5.  Place the dough onto a greased 8" non-stick pie pan with removable bottom. Spread evenly with hands until the entire pan is covered. Prick some holes with a fork.

6.  Chill the dough for 15 mins.

7.  Once the dough is chilled, do a blind bake. Cover the dough with a parchment paper and fill with suitable weights to weigh down the dough.

8.  Bake at 350F or 180C for about 10 to 15 mins. Then remove the weights and paper and make a tent foil to cover the pan to prevent from over browning. Then bake for another 10 to 15 mins until slightly browned.

9.  Meanwhile, prepare the filling. In a bowl, add the sweetener, eggs, egg yolks, salt and whisk until well combined.

10.  Add the lemon juice, zest and whisk until well combined.

11. Add the whipping cream and whisk until well combined.

12. When the crust is ready, pour the filling onto the crust.

13.  Bake at a lower heat at 300F or 150C for about 20 mins or just until the filling is set. You can touch the filling and if it feels set or firm, then it is ready. Do not overbake as it will cause browning on the top of filling.

14.  After baking, remove the foil and let it cool to room temperature. Then chill for at least 1 hour before slicing.

15.  The lemon tart can be refrigerated up to a week and it tastes so refreshing and delicious when chilled.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 3.8 g

Dietary Fiber = 1.6 g

Net Carb = 2.2 g

Calories = 177

Total Fat = 16.4 g

Protein = 5.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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