Nothing invites spring and summer like a sugar-free lemon tart. The smooth and creamy filling with a pop of fresh lemon zest creates an event-friendly dessert. Your guests will return for more knowing there’s no added sugar and only the sweet juice of the fresh lemon! Now that is a way to squeeze the day!

By Jayne of @nosugarbaker

Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Servings: 8 servings

Ingredients

Lemon Curd Ingredients:

4 large egg yolks
⅔ cups Purecane™ Baking Sweetener
⅓ cup lemon juice
⅛ teaspoon salt
6 tablespoons unsalted butter, cubed

Shortbread Crust Ingredients:

8 tablespoons unsalted butter, cold & cubed
¼ cup Purecane™ Baking Sweetener
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract

Directions

Prepare Your Curd

Using a double-boiler, add 1-2 inches of water into the boiler.
Place all ingredients except the butter into the boiler.
Cook over medium heat, whisking constantly, for about 10 minutes. Curd will cook and become thick.
Add in butter and stir until melted and incorporated.
Let cool and place into a jar until ready to use.

Make Your Crust

Preheat the oven to 350°F.
Place all ingredients into a food processor or blender, and blend well.
Move the shortbread mixture over into a well sprayed tart pan, and press the mixture into pan firmly to create a crust-like dough.
Bake for about 20-25 minutes, then remove from the oven and allow to cool completely.
Once cooled, pour curd into the crust and smooth.
Serve with a delicious whipped topping, and enjoy!