Lemon Tarts 😎

Keto Lemon Tarts
Wow!
Guilt free and super easy to make. If you like lemon these tarts might be for you.
Gluten and sugar free. I'm using my Buttery New York Cheesecake crust as the tart shell.
Make The lemon Curd ahead of time.
Lemon Curd
Ingredients:
½ cup lemon juice
½ cup erythritol or allulose
4 egg yolks
½ cup butter
Directions:
Add lemon juice, eggs and erythritol into a double boiler over medium heat, whisking as it heats.
Stir in butter.
Stir constantly until it thickens. (5-8 min).
Notes:
You can cook this in a regular saucepan just don't let it come to a boil.
Store excess sealed in the fridge.
Shortbread Tart Shell Crust Ingredients:
1 ¾ cups sifted almond flour
⅓ cup softened butter
¼ cup powdered Swerve or erythritol
1 tsp. Vanilla
Directions:
Preheat the oven to 325 degrees.
Baking The Shortbread Crust:
Preheat the oven to 350°
In a mixing bowl add the crust ingredients and mix well.
I'm using silicone muffin cups for easy removal.
Press mixture evenly over the entire bottom and sides of the molds, make it smooth and flat.
Bake for about 15 minutes or until light golden brown.
Please don't overcook.
Assembly:
Scoop the desired amount of lemon curd into each shell, chill and serve fresh.
A dollop of sugar free whipping cream is a nice addition for topping the lemon curd.