The meal was a success because of Mom’s cooking, and I just had to get the recipe.

Ah, the classic lemon tart—a dish that brings back memories of summer afternoons spent on the porch, sipping lemonade and sharing stories with family. This tart is a nod to those simpler times, with its tangy lemon curd and flaky crust. It’s a dessert that has graced many a Midwestern table, often made with love by grandmothers who knew the value of a good, home-cooked treat. For those looking to enjoy a low-carb version of this timeless classic, this recipe offers all the flavor without the guilt. Perfect for family gatherings or a quiet evening at home, this lemon tart is sure to become a cherished favorite.

This lemon tart pairs beautifully with a dollop of freshly whipped cream or a scoop of low-carb vanilla ice cream. For a touch of color and freshness, consider serving it with a handful of fresh berries, such as raspberries or blueberries. A light dusting of powdered erythritol can add an elegant finish. If you’re enjoying this tart as part of a larger meal, it complements a simple grilled chicken or fish dish, allowing the tart’s bright flavors to shine.

Servings: 8

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup powdered erythritol
1/2 cup unsalted butter, melted
1/4 teaspoon salt
4 large eggs
1 cup granulated erythritol
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1/2 cup heavy cream