By Anna Hopkins DessertPrint
December 19, 2018
This low carb lemon tart is a light and tangy refreshing dessert. A timeless classic made low carb and sugar-free so we don't have to miss out.
1/2 cup (60g) of Anna's Low Carb Cookie Base Mix
1/2 cup (40g) desiccated coconut
1/3 cup (80g) melted butter
1 cup (250ml) freshly squeezed lemon juice (pulp was added back in for extra goodness)
125g soft butter
1/3 cup (75g) Anna's Low Carb Icing Mix
1Combine the cookie mix and the coconut, then add the melted butter and egg
2Press into a lined round cake tin (mine was about 20cm)
4Bake at 160 degrees for 15 mins until golden brown.
the lemon curd
1Whisk the lemon juice, eggs, soft butter and icing mix together in a bowl
2Place in a heatproof bowl over a pot of water and cook on low heat until it thickens.
4Let cool then pour in prepared biscuit base.
5Allow it to chill overnight in the fridge.
1Serve with cream and fresh strawberries.
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