Keto Easter Lemon and Coconut Tart Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Vegetarian
4.9/5
(1936 reviews)
Keto Easter Lemon and Coconut Tart
Zylo Recipes

Description

Experience the sublime pleasure of lemon and coconut in this exquisite tart, a dessert that balances tangy brightness with a rich, creamy texture, all resting upon a delightfully crisp base. This elegant treat is surprisingly simple to create, making it perfect for both casual brunches and sophisticated holiday gatherings. Imagine sinking your fork into a buttery, slightly crumbly crust, its nutty flavor enhanced by the subtle sweetness of toasted coconut.

This no-bake foundation provides the perfect counterpoint to the smooth, velvety lemon curd that fills the tart. The filling is a burst of sunshine, a vibrant dance of sweet and tart that awakens the palate. Its creamy consistency is both luxurious and comforting, making each bite a truly memorable experience.

Preparing this tart is a breeze, requiring minimal time in the kitchen. The crust, a harmonious blend of walnuts and toasted coconut, offers a satisfying crunch and a depth of flavor that complements the lemon beautifully. While the recipe calls for walnuts, pecans can be substituted to create a different, equally delicious nutty profile.

However, the toasted coconut is highly recommended, as its caramelized notes and aromatic essence elevate the crust to new heights. The crust is held together with butter, providing richness and structure. For those seeking a dairy-free alternative, coconut oil can be used, imparting a subtle tropical flavor.

If nut allergies are a concern, sunflower seeds can replace the walnuts, offering a similar texture and nutty taste, especially when toasted to perfection. To ensure the crust maintains its integrity and doesn't crumble, a touch of xanthan gum works wonders, binding the ingredients together harmoniously. This tart is best enjoyed chilled, allowing the flavors to meld and the textures to fully develop.

Any leftover slices can be stored in an airtight container in the refrigerator for several days, ensuring that you can savor this delightful treat for days to come. Whether you're looking for a show-stopping dessert or a simple yet elegant treat to brighten your day, this lemon and coconut tart is sure to impress.

Preparation Time

Prep Time
25 min
Cook Time
15 min
Total Time
40 min

Nutrition Information

Per 1 slice serving
C
Calories
418 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
42 g
Saturated Fats 32 g
Unsaturated Fats 8 g

Cholestrol 156 mg
Sodium 77 mg
Potassium 98 mg
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Ingredients

    1.
    Walnuts
    Walnuts
    1.5 cup, halves
    2.
    Toasted shredded coconut
    Toasted shredded coconut
    0.5 cup
    3.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    3 tbsp
    4.
    Salt
    Salt
    0.5 tsp
    5.
    Melted Butter
    Melted Butter
    0.33 cup
    6.
    Raw egg
    Raw egg
    2 medium
    7.
    Raw egg, yolk
    Raw egg, yolk
    2 medium
    8.
    Lemon juice
    Lemon juice
    0.5 cup
    9.
    Butter
    Butter
    0.5 cup
    10.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    1.5 tsp
    11.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    3 tbsp
    12.
    Lemon extract
    Lemon extract
    1 tsp
    13.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.5 cup

Instructions

    1.
    Combine walnuts, toasted coconut, powdered erythritol, and salt in a food processor. Pulse until a fine powder forms, then add the melted butter.
    2.
    Pulse again until the mixture sticks together. Transfer the crust mixture into a pie pan, pressing it firmly into the bottom and sides. Place the pie pan in the freezer while you prepare the lemon filling.
    3.
    In a bowl, whisk together the eggs, egg yolks, and lemon juice until well combined. Transfer the bowl over a double boiler.
    4.
    Keep the heat on low and add erythritol and xanthan gum to the egg mixture, whisking continuously for 3-4 minutes. Once the mixture thickens, incorporate the butter and whisk until fully combined. Remove the bowl from the heat and stir in the lemon extract.
    5.
    Pass the lemon mixture through a sieve into a clean bowl to remove any lumps. In a separate bowl, whip the heavy cream until stiff peaks form using a hand mixer.
    6.
    Gently fold the whipped cream into the lemon mixture until well incorporated. Remove the crust from the freezer and pour the lemon filling over it.
    7.
    Use a spatula to spread the filling evenly and flatten the surface. Transfer the tart to the freezer for 1 hour, or refrigerate for 4-6 hours. Cut into 8 slices and serve.