I adore lemon desserts and this one is no exception!  I love the tartness of this pie and the shortbread-like crust.  This pie simply gets better a day or two after it is made.  It is a tart pie without being too tart and plenty sweet enough for my incredibly sweet tooth! I think adding the whipping cream is what made this tart creamier and not too tart.  Some people add cream cheese, but I decided to use whipping cream and I loved it.  This sort of tart is very popular in France.


This has got to be one of the easiest Lemon Curd Tart recipes.  Make the crust, bake and blend all the filling ingredients together – pour over the baked crust and bake again.  So quick and simple!  Nice to prepare for company or a special occasion when time is a factor, but you still want a spectacular-tasting dessert!


Since this tart is quite shallow (not very high), a tart pan with removable bottom would be the perfect option, if you have one.  In no way does this tart taste eggy, although looking at the recipe you may feel skeptical.  The fact is that amount of lemon juice mitigates any egginess completely!


If you love lemon curd, then this custard-like lemon tart with mandatory Crème Fraiche Topping will delight you. I have used my Crème Fraiche recipe for many years, as it is so useful for garnishing desserts.  You can garnish all sorts of desserts with it.  This mixture tastes amazing!  My homemade Creme Fraiche (not exactly like Creme Fraiche, by the way) tastes amazing as a bland foil for the tangy lemon curd filling and that is sent over the top yummy with a firm, shortbread crust.  This lemon curd filling is very special.  I was able to use a lot of lemon juice without it making the tart sour as a result.  

If desired, you can garnish the top of this tart on the one side with fresh berries like raspberries and some basil to look really professional and pretty.

​If you like the tart crust could be replaced with a pastry crust, of which I have several on my blog.  The latest pastry crust that I love is this one.

​Freshly-squeezed lemon juice would be ideal; however, since I did not have enough lemons on hand, but I did have a bottle of commercial lemon juice, I mixed the two together, and it worked beautifully.  I cannot say it enough!  This is a delicious, tangy lemon tart.  I did not find the need to use any lemon zest, preferring to have the mixture really smooth like a thick custard.


Divide leftover egg whites into two bowls and add 2 eggs to each, 2 tbsp low-carb milk or cream, 1/tsp salt and 1/tsp black pepper – whisk together and pour into a greased nonstick frying pan to make a delectable omelet with fillings of your choice.  I like to use Mozzarella cheese and chopped green onions.  There is no need to waste all those egg whites when making this recipe.

More Lemon Desserts you may enjoy:

Tangy Sweet Lemon Bars

Lemon Sour Cream Pie

Deluxe Lemon Cheesecake

Lemon Curd Cheesecake

Cream Cheese Lemon Tart



11/3 cups Gluten-Free Bake Mix 2, (325 mL)

  OR Keto Bake Mix

1/3 cup butter, melted (75 mL)

Liquid sweetener to equal 1/2 cup (125 mL)


1/2 tsp vanilla extract (2 mL)


6 egg yolks

3/4 cup fresh-squeezed lemon juice (175 mL)

  OR a combination of fresh and commercial lemon juice

1/2 cup whipping cream (125 mL)

Liquid sweetener to equal 1/2 cup (125 mL)


1/4 cup powdered sweetener, or your own choice (60 mL)

4 tbsp butter, melted

11/2 tbsp unflavored gelatin (22 mL)

Crème Fraiche, click here for the recipe


Preheat the oven to 350°F (180°C). 


Crust:  In medium bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix.  In small bowl, combine melted butter, liquid sweetener and vanilla extract; stir into dry ingredients.  Using plastic wrap, press crust into 9-inch (23 cm) glass baking dish or tart pan with removable bottom.  Bake crust 10 minutes.


Filling:  In food processor or blender, combine egg yolks, lemon juice, whipping cream, liquid sweetener, and powdered sweetener, of choice, butter and unflavored gelatin.  Process well.  Pour over baked crust and bake about 15 minutes until softly set.  Allow to cool and cover dish with plastic wrap, and then transfer to the refrigerator.


Crème Fraiche (Click here for the recipe):  Top the chilled pie with my homemade version of Crème Fraiche.  It holds up better than plain whipped cream, and I love it!  I have used my Crème Fraiche recipe for many years, as it is so useful for garnishing desserts.

Yield:  10 servings

1 serving

332.4 calories

5.7 g protein

31.8 g fat

0 g fiber

6.5 g net carbs 

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