Low Carb Lemon Tart

By Anna Hopkins  Print

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.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 12 pieces


the base

1/2 cup (60g) of Anna's Low Carb Cookie Base Mix

1 egg

1/2 cup (40g) desiccated coconut

1/3 cup (80g) melted butter

lemon curd

1 cup (250ml) freshly squeezed lemon juice (pulp was added back in for extra goodness)

6 eggs

125g soft butter

1/3 cup (75g) Anna's Low Carb Icing Mix


the base

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)

3Low Carb tart base

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.

3Low Carb tart base

4Let cool then pour in prepared biscuit base.

5Allow it to chill overnight in the fridge.

serving suggestion

1Serve with cream and fresh strawberries.


Nutrition Facts

Serving Size75g
Total Fat19.4
Saturated Fat11.9
Net Carbs1.9

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