proven crowd-pleaser lemon curd tart with fresh blueberries

Tickle your tastebuds with this ultimate lemon curd tart with blueberries and a crispy graham cracker crust. This lemon curd tart with blueberries is a hit at any gathering or party! Even the kids will enjoy it (and it doesn’t even have chocolate in it!).

First, you have a crispy, flaky graham cracker crust, piled with the most perfect buttery and sweet, lemony tart curd. Top that with a sweet, farm-fresh blueberry sauce. Oh, and if you really want to live on the edge, add a dollop of whipped cream!

what is lemon curd?

Lemon curd is a spread, kind of like a lemon jam and I promise you, once you try this it will be your jam 😉 It’s made in a saucepan on the stove with simple ingredients: butter, eggs, sugar and of course, lemon. If you like lemon desserts like our keto lemon bars, you’ll go nuts over this lemon curd fruit tart!

I make my lemon curd sugar and dairy-free and promise, it’s just as scrumptious. I replace the sugar with Xylitol or Allulose. In a jiffy, you can also use Swerve however after a couple of days in the fridge, it may crystalize slightly. Typically it doesn’t last more than a day in our house so that’s never a problem!

If you use Allulose, you may need to add a tablespoon or 2 because it’s not as sweet as sugar (where Xylitol and Swerve are 1:1 with sugar). I always add what the recipe calls for and add more in tablespoon increments if necessary.

Always remember to be careful if you use Xylitol because it is toxic to pups!

If you’re unsure how to bake with low-carb ingredients, check out our new low-carb baking guide, where you’ll learn the basics for low-carb desserts, tips and tricks plus recipes.

how to make lemon curd

This lemon curd recipe is very easy to make but you do need to pay attention because it can easily burn or you can end up making scrambled eggs (ick). I suggest using a double boiler and if you don’t have one, simply place a glass bowl over a pot that has an inch of water in it. You don’t want the glass bowl to touch the water in the pot.

Here are the steps:

• Place eggs, Xylitol, salt, lemon zest and juice and salt in the top of a double boiler.
• Whisk until completely blended and continue to whisk until the curd cooks. Constant whisking prevents the eggs from curdling.
• Whisk until the mixture becomes thick like a hollandaise sauce, about 10 minutes.
• Remove from heat and add butter or ghee, one tablespoon at a time, stirring in between.
• Pour into a glass bowl or jar and place plastic wrap directly on top so it’s touching the curd to prevent a skin from forming. The curd will thicken as it cools and once it has cooled, you can remove the plastic wrap.

uses for lemon curd

• Use it as a filling for cupcakes, cakes or crepes
• Use it to top a pound or angel food cake
• Add to muffins, waffles, pancakes, toast or croissants
• Stir into yogurt or smoothies
• Add it as a layer on strawberry shortcake cupcakes

can you use the whole egg for lemon curd?

Often times you see recipes call for only the egg yolk for lemon curd. I’ve made it with both with the egg yolks only and with whole eggs and I can’t really tell a difference, other than the color. I like to use the entire egg, especially for this recipe because it makes more and covers the tart nicely.

how to make graham cracker crust

The graham cracker crust is extremely easy. I’m loosely using the word “graham cracker” because it doesn’t actually have graham crackers in it. This is the low-carb, gluten-free version that tastes just like graham crackers!

First, add flour, xanthan gum, sweetener, salt, cinnamon, a small amount of honey and butter to a bowl. The butter must be cold. Use your hands or a fork to combine everything, leaving bits of butter. Another option is to throw the ingredients in a food processor and pulse a couple of times until everything is combined.

Once it’s combined, pat it down on the bottom of a spring-form pan. Place back in the fridge for 15-20 minutes. When you take the pan out of the fridge, place it in the oven for 11-12 minutes until the sides are slightly browned.

Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead, it gets broken down into small pieces throughout your dough. Since butter is about 18 percent water, steam is released in those pockets during baking, which helps create flaky layers.

For more information on low-carb crusts and desserts, check out our new guide: find freedom in desserts!

lemon curd with blueberries

Last, but not least, blueberries make the perfect tart topper for this dessert! Blueberries and lemons are a match made in confectioner heaven! The blueberries are very easy to prepare. I cook them on the stove top for about 5 minutes to soften them and create a sauce to coat the lemon curd.

Simply add the blueberries, a tablespoon of Swerve confectioners, Xylitol or Allulose, arrowroot starch (subs in notes), a squeeze of 1/4 lemon, and water to a saucepan. Bring to a simmer and cook for 5 minutes until it thickens. Take off the heat and let it cool before adding it to the lemon curd tart.

how to store a lemon curd tart

Allow the lemon curd tart to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months.

other low-sugar desserts you’ll love:

• gooey s’mores bars (low-carb)
• sensational keto lemon bars proves there’s no need for sugar
• easy low carb apple cake that actually tastes like the real thing
• gooey chocolate coconut bars

what if you could…

enjoy desserts without feeling guilty afterward?

Life can still be sweet without refined sugar! Whether you need to lose weight, reduce your carb intake due to medical issues, or are simply looking for healthy recipes the entire family can enjoy, we’ve got just the guide to get you started!

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proven crowd-pleaser lemon curd tart with fresh blueberries

0 from 0 votes

Recipe by Karen Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

246

kcal

Cooling time

3

minutes

First, you have a crispy, flaky graham cracker crust, piled with the most perfect buttery and sweet, lemony tart curd. Top that with a sweet, farm-fresh blueberry sauce.

Ingredients

• graham cracker crust

• 1 cup (96 g) almond flour

• 1/2 tsp. xanthan gum

• 1/4 tsp. kosher or sea salt

• 3 tbsp. (51g) Swerve brown*

• 2.5 tbsp. (45g) butter or ghee, cold

• 1/2 tbsp. raw honey

• 1 tsp. ground cinnamon

• lemon curd filling

• 1/4 cup lemon juice (about 3 lemons)

• 2 tsp. lemon zest (about 1 lemon)

• 1/2 cup Xylitol, Allulose or Swerve*

• 4 eggs

• 1/8 tsp. of salt

• 3 tbsp. butter or ghee, room temp., cut into pieces

• blueberry sauce

• 1 pint fresh blueberries

• 1 tbsp. Xylitol, Allulose or Swerve*

• 1 tsp. lemon juice

• 1/2 tbsp. arrowroot, tapioca, or corn starch

• 1 tbsp. water

Directions

• crust:
• Grease a 9-inch spring-form pan and preheat the oven to 350 degrees F.
• In a small bowl, add all of the crust ingredients, including the cold butter. use your fingers to integrate the butter into the dry ingredients (or put all ingredients in a food processor and pulse it a few times to combine).

  • 

• Place the crust in the bottom of the spring-form pan and pat down. Place spring-form pan in the freezer for 10 minutes. After that, put the pan in the oven for 10-12 minutes until edges are brown. Take out of the oven and put aside to cool.

  • 

• lemon curd:
• Use a double-boiler or place an empty glass bowl over a pot that has 1-2 inches of water in it. Add lemon zest, lemon juice, sweetener, salt, and eggs to the glass bowl.

  • 

• Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the eggs from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If the curd isn’t thickening, turn up the heat and constantly whisk.
• Remove pan from heat. Cut the butter into 3 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

  • 

• After 2 hours, spread the lemon curd over the crust and place it back in the fridge. Start the blueberry sauce.
• blueberry sauce
• Add blueberries, Swerve lemon juice, arrowroot flour, and water to a small saucepan. Stir to combine and bring the blueberries to a simmer. Simmer for about 5 minutes, until blueberries have softened and liquid has thickened slightly. If blueberries seem too gel-like, add a little more water. Take off the burner and put aside to cool.

  • 

• Add blueberry sauce to chilled lemon curd tart. Store in the fridge. To serve, add whipped cream or vanilla ice-cream if desired.

Notes

• Xylitol or Allulose work best in this recipe however you can use Swerve too, especially if you don’t plan on storing it long. Swerve sometimes crystallize in sauces if it’s kept in the fridge for a couple of days (it never lasts that long in our house).
• If the blueberry sauce seems to gel-like, simply add a touch more water and simmer until it thickens.

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