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Lemon posset tart has long been on my wish list. I love lemon treats like this one because they have the perfect balance of sweet and zingy. Plus there is no baking needed which is what I like in a good summer treat when it's simply too hot to use the oven.
How To Make Low-Carb Lemon Posset Tart
Unlike the traditional version of this delicious summer inspired tart, there is no flour and no sugar in this Keto Lemon Posset Tart.
You'll start with the filling. You only need organic lemons, cream, sweetener and in this recipe we're also using gelatin. This filling will need to cool down to room temperature before you pour it in the pie crust.
Why use gelatin? Classic British lemon posset tart requires no starches and no gelatine in the lemon cream filling to set. That's because the lemon juice is usually enough for it to firm up.
However, I wanted to make this pie foolproof so I decided to add a small amount of gelatine for a better set. Unless you use double cream (higher fat content than heavy whipping cream), you may end up with a runny disaster which is what I wanted to avoid, especially if you're living in the US and use heavy whipping cream.
Just like the filling, the crust is made with just a few ingredients: almonds, sweetener, butter, vanilla and salt. After processing the ingredients into a rough sand-like texture, you'll press the dough into a tart pan to form a crust which you'll then need to chill to harden. After that you'll simply pour in the lemon cream and place the tart in the fridge to fully set.
Finally you'll decorate the tart with berries, fresh mint and a dusting of low-carb sweetener. That's it!
Recipe Tips
This tart is low-carb, keto and egg-free. You can make it nut-free if you use sunflower seeds instead of almonds. You can also make this pie dairy-free if you use coconut cream instead of heavy whipping cream. I have not tested the dairy-free version but it should work as long as you use coconut cream — not coconut milk. If you need to make this tart vegetarian, simply use an equal amount of agar powder instead of the gelatine.
Apart from strawberries and raspberries, you can use blueberries and/or blackberries, or you can leave the pie plain without any berries.
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Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs7 grams
Protein8.1 grams
Fat44.1 grams
Calories465 kcal
Calories from carbs 6%, protein 7%, fat 87%
Total carbs11.8 gramsFiber4.8 gramsSugars5 gramsSaturated fat19.9 gramsSodium84 mg(4% RDA)Magnesium87 mg(22% RDA)Potassium303 mg(15% EMR)
Ingredients (makes 10 servings)
Lemon cream filling:
- juice from 3 organic lemons (120 ml/ 4 fl oz)
- zest from 3 organic lemons
- 3/4 cup granulated Erythritol or Allulose (150 g/ 5.3 oz)
- 2 1/2 cups heavy whipping cream (600 ml/ 20.3 fl oz)
- 2 tsp gelatine powder or agar powder
- 4 tbsp water (60 ml/ 2 fl oz)
Pie crust:
Pie topping:
- 3 medium fresh strawberries (75 g/ 2.7 oz)
- 1 cup fresh raspberries (150 g/ 5.3 oz)
- Optional: few fresh mint leaves and powdered low-carb sweetener such as Erythritol for dusting
Instructions
- Prepare the lemon filling. Zest and then juice the lemons. Sprinkle the gelatine in a small bowl filled with 4 tablespoons of water.
- Place the cream, lemon zest and sweetener (Allulose or Erythritol) in a saucepan. Gently heat up until it starts to simmer and the sweetener and the bloomed gelatine and stir until dissolved. Remove from the heat and set aside. Cover with a lid and let it infuse for 10 to 15 minutes.
- Pour the lemon infused cream through a fine mesh sieve to remove the lemon zest and discard the zest. Stir in the lemon juice and set aside to cool down to room temperature.
- Meanwhile, prepare the crust. Place the almonds, butter, powdered sweetener (Allulose or Erythritol), vanilla powder (or vanilla extract) and salt into a food processor.
Note: If you have time, use activated nuts as they are easier to digest. Here's how to activate almonds.
- Process until you get a sand-like texture.
- Transfer the dough into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.
- Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling. Place in the freezer for 15 to 20 minutes for the crust to set.
- Pour in the cooled lemon cream and carefully place in the fridge until fully set, for 3 to 4 hours.
- Once the lemon cream has set, decorate the tart with fresh halved strawberries, raspberries and optionally some fresh mint leaves.
- Optionally, dust with some powdered low-carb sweetener and slice to serve.
- To store, refrigerate for up to 5 days.
Note: Although the nutrition facts are calculated with 10 servings, this recipe makes 8 to 12 servings, depending on the size of the slice.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Lemon juice, fresh |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Lemon zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.6 g | 0 g | 2 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Almonds, nuts (whole, unblanched) |
| 2.6 g | 6 g | 14.3 g | 166 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 6.9 g | 61 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Strawberries, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Raspberries, fresh |
| 0.7 g | 0.1 g | 0.1 g | 6 kcal |
| Total per serving, 1 slice |
| 7 g | 8.1 g | 44.1 g | 465 kcal |
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