Merry Christmas and An Ultra Low Carb Lemon Curd Tartlettes Recipe

Merry Christmas and Happy Holidays to you!

I have a treat for you – an Ultra Low Carb Lemon Curd Tartlettes recipe!


This recipe is super simple, yummy to your tummy (and waist) and very easy to make. I was totally inspired to make this recipe based off from my fitness and nutrition coach, Debby’s Ultra Low Carb Pumpkin Pie Tartlettes recipe.

Since I don’t have any pumpkin around, I decided to make Lemon Curd filling. I’ve made Lemon Curd before, but only using the yolks. This time I used whole eggs. The texture is a bit different from the yolk curd but still yummy!

My crust recipe is a modified version of Debby’s Low Carb Nutty Pie Crust. I didn’t have much nuts in my pantry so I had to sub some of the ingredients. They still come out super yummy.

Tartlette Crust

Serves 6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Tree Nuts
Dietary carb nite solution, Dairy Free, Gluten Free, Paleo, ultra low carb
Meal type Side Dish
Misc Pre-preparable, Serve Cold
Website Your Fit Day with Debby K


  • 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup ground flaxseeds (or chia seeds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted coconut oil


  • 1/2 tablespoon lemon juice or water


Step 1
Mix all the dry ingredients in a bowl
Step 2
Add in the melted coconut oil and mix until everything incorporated
Step 3
Add in the lemon juice (if you want that extra lemon kick) or water if the mixture is still too crumbly. Do not add too much liquid or your crust will be way too wet
Step 4
Line a muffin tin with muffin liner
Step 5
Using 1 Tbsp scoop, scoop about 2 Tbsp for each liner.
Step 6
Mold your crust in the liner. Make sure the sides have thicker crust than the bottom
Step 7
Bake the crust in the oven for about 15 minutes in 350F or until they are golden. Do not overbake or your crust will taste bitter


You could totally use this crust to make savory quiche!

Lemon Curd

Serves 6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg
Dietary carb nite solution, Dairy Free, Gluten Free, Paleo, ultra low carb


  • 3/4 cups unsweetened almond milk (about 170ml)
  • 1/4 cup full fat coconut milk (about 60 ml)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest (approx. from 1 lemon)
  • 2 Medium eggs
  • 1 teaspoon liquid vanilla stevia (I used SweetLeaf brand)


Step 1
Mix all the ingredients in a stainless steel bowl
Step 2
If you don't have a double broiler like me, I placed my stainless steel bowl over a pot of a simmering water.
Step 3
Keep whisking the mixture to prevent it from curdling. It takes about 8-10 minutes. The mixture will be done once it feels sticky. Since we only used the whole eggs, the mixture might feel a bit differently from the ones that called for yolks only.
Step 4
Remove the bowl from heat and let it cool to room temperature.

Once the Lemon Curd has cooled down, scoop out about 3 Tbsp to fill each crust. Cover and put in fridge so the filling would set.


To remove the tartlette from the muffin pan, carefully lift it up using a butter knife. Don’t try to pull the muffin liner or you’ll rip it apart – like I did.



APPROXIMATE MACROS for 1 Lemon Curd Tarlette
Fat 16gr
Protein 7gr
Net Carb 2gr

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  • Kath

    These look very nice! I’ve never baked with almond flour, actually I’m not sure what almond flour is! Not the same as ground almond, no? Probably I can get almond flour from drying the leftover pulp from homemade almond milk? That would be something I’d love to try, because almond flour is terribly expensive if you buy it here.

    Happy 2014 to you and your hubby! 🙂

    • Jos

      Happy New Year to you and your hubby too!

      Yes you could make your own almond flour by drying your almond pulp from your homemade almond milk! Almond flour is expensive here as well. I’m just too lazy to ground my own almond..haha!

  • GiGi Eats Celebrities

    I just want to eat the lemon curd bowels! lol