When we found out our friend Martina from KetoDietApp was publishing a cookbook we were so excited! It would be nice to have a low carb cookbook in the house from which to get inspired and from KetoDietApp no less!
When our copy of The KetoDiet Cookbook arrived, we dived right into it and were really impressed with the amount of recipes, stunning photos and informative tips. Through the breakfasts, lunches, dinner, side dishes and desserts, we made it all the way to the end of the book until we saw her lemon meringue tartlets. That’s what we’d be making first for sure. It would also give Rami a chance to learn how to make a meringue.
Since we only had 2 tartlet pans and they were bigger than those Martina uses, we decided to halve the recipes and make 2 large tartlets. We ended up sharing one and it was very filling. Plus it’s always fun to share dessert with a loved one (even if you really enjoy dessert).
The lemon meringue tartlets looked formidable but were actually pretty straight forward to prepare. Whenever you have multiple layers to a dessert it seems like a daunting task to undertake, but we powered through. We’re glad we did because these tartlets turned out pretty amazing. We’re not sure whether to save the second one we made for our friends like we usually do… or conveniently forget to tell them about it. I think we both know where that second tartlet’s going to end up.
We modified this recipe just the slightest since we didn’t have arrowroot powder and unknowingly ran out of gelatin in the middle of prep! So we added a pinch of xanthan gum and it seems to have done the trick. Other than that, we followed the recipe and got some amazing results! Martina, your dessert section is amazing – can’t wait to try more recipes!
Preheat the oven to 350°F. To make the crust, combine all the crust ingredients and use your hand to mix the dough until a ball forms. (We halved the recipe so we ended up using 1/2 a beaten egg for the crust)
Press the crust mixture into as many tartlet pans as you can. We were able to press the dough into 2 5 inch, removable bottom pans. Bake the crusts in a 350°F oven for about 12-15 minutes, checking often.
While the crusts are baking, zest 1 lemon into a small bowl. Juice the same lemon plus 1 more into the same bowl and set aside.
Separate 3 egg yolks and whisk them with 1/4 cup of powdered erythritol and stevia drops until they're a bit paler in color. Set those over a double boiler and whisk for about 10 minutes until they begin to thicken.
Add in lemon juice and zest and whisk the egg yolks until warm again. Add a pinch of xanthan gum to help thicken your lemon curd.
Add in a bit of butter at a time, whisking until each piece is completely combined. Refrigerate until ready to use.
To make the meringue, whip 2 egg whites with an electric hand mixer on low speed until frothy (about 5 minutes).
Add cream of tartar and whip to combine. Then add 1 tablespoon of erythritol at a time while whipping on medium speed. Now whip on high speed until you get stiff peaks in the egg whites, about 5 more minutes.
To arrange the lemon meringue tartlets, divide the lemon curd evenly on top of the crusts and then add a generous dollop of meringue. Bake in a 325°F oven for about 12 minutes or until the tops are golden.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
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Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite foods are steaks and lava cakes. She loves cats, Harry Potter, working out and learning to speak Italian. After eating keto for 3 years, she’s sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.