Keto Lemon Tart

Lemon Meringue Tart Servings: 10 Prep Time: 12 minutes Cook Time: 15 minutes Ingredients for Meringue 2 Egg Whites 3 Tablespoons Swerve Icing Sugar Instructions for Meringue: Whisk egg whites until they start to foam up, slowly add the icing sugar and continue to whisk to medium peaks. Ingredients for Tart Shell 1 Cup Almond Flour 2 Tablespoons Swerve Icing Sugar 3 Tablespoons Grass Fed Butter ¼ Teaspoon Salt Instructions for Tart Shell: Put almond flour, salt and swerve icing sugar into a bowl, pour in melted butter. Mix together until completely incorporated, still a little crumbly. Press the dough into the tart shells. Bake at 325F until golden brown, 10-12 minutes. Ingredients for the Lemon Curd: 3 Large Eggs ⅓ Cup Swerve Icing Sugar 2 Lemons, Zested 4 Lemons, Juiced 4 Tablespoons Grass Fed Butter, Cold and Cubed Instructions for the Lemon Curd: Put the icing sugar in a heat stable bowl, zest the lemons in to the sugar and rub until incorporated. Juice the lemons and add it to the sugar. Add the eggs and whisk together. Place the bowl of the lemon mixture on top of a pot with water, put the pot on the stove top on medium/low heat. Whisk the mixture regularly until it thickens, pull the bowl off and let it slightly cool. Cut the cold butter into cubes and whisk it into the thickened lemon mixture. Let cool and then place in the refrigerator in an air tight container.

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