A Keto Lemon Lover’s Dream!
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 number 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 the ones Martina used, 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).
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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!
If you want to check out The KetoDiet Cookbook, it’s available on Amazon.com! It’s full of over 150 low carb recipes that are grain, sugar and starch free.
Tasteaholics tested and approved!
- 2 lemons
- 3 egg yolks
- 1/4 cup So Nourished powdered erythritol sweetener
- 10 drops liquid stevia
- 1 pinch xanthan gum
- 50 grams butter (cubed)
- 1 cup almond flour
- 2 tbsp whey protein
- 2 tbsp So Nourished powdered erythritol sweetener
- 1/2 egg
- 1 tbsp butter (melted)
- 1/4 tsp salt
- 2 egg whites
- 1/8 tsp cream of tartar
- 2 tbsp So Nourished powdered erythritol sweetener
- 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!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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thanks you .can I replace thexanthan gum with psyllium husk powder?
Hmm, I’ve never tried that. I hope someone can answer your question for you!
Can I use Swerve and leave out the stevia? I do not care for stevia. Do you know if I should increase the amount I use over 1/3 cup? I could do it by taste, but don’t want to taste with just the egg and sugar. Can I add a little Swerve, if necessary, if it needs a little more sweetness, later in the preparation process? Thanks!
You can leave out the stevia, but yes, definitely add a bit more erythritol 🙂 the best way to do it is by taste.
can I replace the whey protein with something else?
Hi did you use unflavoured protein powder? I only have unflavoured milk protein all my whet is flavoured, I am considering swapping to unflavoured to reduce the carb count t a little more but the ones I have, contain 2 grams per serving at the most.
I don’t think it’ll make a difference whether it’s flavored or unflavored. Use what you have 🙂
This is going to sound stupid but I am very new to keto baking liquid stevia, is it to enhance the other sweetener or for flavour? I have some sugar free flavour syrup type things and wondered if these would work in place of the stevia the link is to the site I buy the dope from so you can see what I mean
Liquid stevia is preferred by many because it is all natural and dissolved nicely. We use it in some paleo friendly desserts as well as pair it with erythritol. Erythritol on it’s own, when used in large amounts, gives a “cooling” effect on the tongue. Using both erythritol and stevia lessens the effects of both and works very well in low carb baking.
You can use your syrups, but as they’re sucralose, not stevia, I think you’ll need more of them to sweeten the same amount as pure liquid stevia. Liquid stevia is very strong and you only need a few drops to sweeten something. You can use the syrups in place of erythritol, but as they’re liquid, I’d be careful using them in recipes calling for granulated erythritol. It’ll throw off the balance and you may end up with a very wet dessert.
Here’s the erythritol that we use in most of our recipes: http://amzn.to/2eInGrh
And here’s the stevia we use most often: http://amzn.to/2eIpSPH
Hope this helps!
Thanks Rami, will see what I can do about getting liquid stevia