Serving Size: 10

Ingredients:

CRUST

• 1 low carb almond pie crust

LEMON CURD

• 3 large eggs
• 8 tablespoon low-glycemic sugar (e.g. monk fruit or allulose)
• ¼ cup freshly squeezed lemon juice
• 2 teaspoon lemon zest
• 4 tablespoon butter, cut into 4 pieces

FILLING

• 12 ounces whipped cream cheese (or mascarpone)
• ¼ cup powdered low-glycemic sugar (e.g. monk fruit or allulose)
• 2 teaspoon lemon zest
• ¼ cup lemon juice
• ½ cup lemon curd

FRUIT TOPPING

Feel free to top with your favorite (low glycemic) fresh fruit. Here’s what I used…

• 4 cups fresh strawberries (keep about 10-12 small whole strawberries to circle the tart, and slice the rest)
• 3 cups fresh blueberries
• 2 large kiwi fruit, green or golden (sliced)

Directions:

Prepare the pie crust:

1. Roll the crust dough out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom. Fit the dough into the edges and then trim off the excess dough leaning over the top. If using a glass or ceramic dish, pre-grease the dish with a little butter or coconut oil.
2. Pre-bake crust for 8-10 minutes at 325°F (if using metal tart pan) or 10-12 minutes if using glass or ceramic pie dish. Watch to make sure the pie crust does not exceed a light browning.

Prepare the lemon curd:

1. While the crust is baking, prepare the lemon curd.
2. In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10-15 minutes. Watch carefully as it may thicken all of a sudden.
3. Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Let cool at least 15 minutes.

Prepare the filling:

1. In a large bowl, blend the whipped cream cheese with the powdered sweetener until well combined. Beat in the lemon zest and lemon juice.
2. Add ½ cup of the cooled lemon curd and beat until smooth. Spread the filling in the cooled crust. Freeze 1 hour to set.
3. Spread the remaining lemon curd over the filling and chill another 2-3 hours to set before serving.

Prep the fruit & arrange on top of the tart:

1. Wash, peel and core the fruit as needed.
2. Slice the strawberries and kiwi fruit thinly, about 1/4-inch thick.
3. Place the slices in a bowl with the lemon juice to help preserve their color.
4. After the tart has chilled for at least 2 hours, arrange the fruit on the top, then chill for at least another hour or so until ready to serve.

Serve.

Approximate Nutrition (Base Recipe, per Serving):

Calories 404, Total Fat 34.5g, Total Carbs 17.4g, Dietary Fiber 4.4g, Protein 8.9g