Keto Lemon Curd Cheesecake Tarts
Keto and gluten-free no bake lemon curd cheesecake tarts that are tangy and delicious.
Equipment
- saucepan
- whisk
- measuring spoons and cups
- Food processor
- spatula
- Mini tart shells for baking
- small bowls
Ingredients
Keto Lemon Curd
- 1/2 cup fresh lemon juice
- zest from 2 lemons
- 1/2 cup Swerve granular sweetener
- 1/2 cup butter
- 5 large egg yolks
Lemon Cheesecake Filling
- 3 250 ml cream cheese blocks
- 1/2 cup Swerve granular sweetener
- 1/4 cup fresh lemon juice
- 2 tsp gelatin
- 1 cup whipping cream
Instructions
Keto Lemon Curd
- In a saucepan, add the butter and melt.
- Remove from heat and add the lemon juice, zest and sweetener. Whisk well.
- Add the egg yolks and whisk well.
- Place back on the stove on low/medium heat until curd thickens. Whisking occasionally and watching mixture closely. Only takes 4-5 minutes for curd to thicken.
- Remove from heat and cool. Whisking occasionally so curd does not get lumpy.
Lemon Cheesecake Filling
- Add cream cheese to a food processor and process until smooth.
- Add Swerve sweetener and process again.
- Add the lemon juice and process.
- In a small bowl add the gelatin and lemon juice and stir with a fork. Let sit for 5 minutes.
- Microwave the gelatin mixture for 30 seconds and add it to the cream cheese filling and process until smooth.
- Add whipping cream and process until filling is very smooth.
To assemble tarts
- Add cheesecake filling to cooled tart shells. Smooth out filling.
- Add a bit of lemon curd onto the top of the filling and smooth.
- Place tarts in refrigerator for an hour to set.
Tried this recipe?Let us know how it was!