The French pâtisserie icon — a buttery shortcrust, silky lemon curd with no added sugar, and a toasted Italian meringue on top — reworked so the only sugar is in the meringue. Carbs come from the pastry and meringue: plan your pre-bolus and enjoy it fully.
Values for 1 slices
Make the pastry: mix flour, erythritol, and salt. Rub in cold butter with your fingertips until the mixture resembles breadcrumbs. Add the egg and mix to a smooth dough. Wrap and chill for 30 minutes.
Roll out the dough and line a 22 cm tart pan. Prick the base with a fork. Blind-bake at 180°C (350°F) for 15 minutes with baking beans, then 5 minutes without, until lightly golden. Cool on a wire rack.
Make the lemon curd: in a saucepan over low heat, whisk eggs, erythritol, lemon juice, and lemon zest. Add butter and stir continuously until the curd thickens (about 8–10 minutes). Do not boil.
Pour the warm curd into the tart shell. Refrigerate for at least 1 hour until set.
Make the meringue: beat egg whites to stiff peaks. Add castor sugar one tablespoon at a time, beating continuously until thick and glossy.
Pipe or spoon meringue over the lemon curd. Toast with a kitchen blowtorch until golden, or place under a hot grill for 3–4 minutes.
Serve immediately or refrigerate up to 4 hours. Best eaten the same day.
Carbs come from the flour pastry and meringue sugar, driving a HIGH glycemic response. Pre-bolus 15–20 minutes before dessert. The lemon curd butter slightly slows the rise; monitor your blood sugar at 1 and 2 hours and log the meal in your journal.
