Walnut Crust Lemon Meringue Tart (Keto)
Serves 8-10
Walnut Crust
1⁄2 c walnuts (toasted)
1 c almond flour (toasted)
3 T Allulose
1 t vanilla
1⁄4 t salt
5 T unsalted butter, melted (or coconut oil for vegan)
1 egg yolk (for vegan, use 1 T egg replacer, I use Bob’s Red Mill)
Lemon Curd
1⁄4 c water
3⁄4 c Allulose
1 T lemon zest
4 egg yolks (for vegan, use 4 T egg replacer and follow package instructions)
1⁄2 c lemon juice
3⁄4 t xanthan gum
Pinch of salt
2 T unsalted butter, cut into chunks (for vegan, use 2 T coconut oil)
Meringue
4 egg whites (for vegan, use aquafaba)
1⁄2 t cream of tartar
1⁄3 c Allulose
Preheat the oven to 350 degrees.
Toast walnuts in a dry skillet (or in the oven) until fragrant. Remove walnuts from the skillet and carefully toast the almond flour. Toasting will really improve the flavor. Pulse toasted walnuts in a food processor until ground, but not processed into walnut butter. Add ground walnuts to a bowl with the almond flour, Allulose, vanilla and salt. Stir to combine, then add the butter and egg yolk and mix with a spoon until a dough forms. Press dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze tart shell for 15 minutes. Remove from the freezer and bake tart shell for 13 minutes to set. Remove from the oven and let cool.
Place the lemon juice and salt in a small bowl. Whisking constantly, sprinkle the xanthan gum over, trying to avoid clumps as you incorporate it. Set aside.
Heat water, Allulose, and lemon zest in a saucepan to a simmer. Remove from the heat to cool slightly. Once cool enough to touch, whisk in egg yolks one at a time. Return saucepan to medium-low heat and cook the mixture, whisking, until thickened and measuring 180°F on an instant read thermometer. Remove from the heat and whisk in butter one tablespoon at a time. Whisk lemon juice mixture into the saucepan.
Pour lemon curd through a sieve or strainer directly into the cooled tart shell.
Make the meringue by beating egg whites and cream of tartar until soft peaks form. Rain in the Allulose and continue to beat for stiff peaks. Gently dollop (or pipe) the meringue over the lemon curd. Bake on the top rack of the oven for 10 minutes to cook and lightly brown meringue (you can also brown with a torch). Remove tart from the oven, let cool for 20 minutes, then refrigerate 2 hours before serving.
