Lime Curd Tart with Raspberries (Low Carb and Gluten Free)


Were you a longtime Gourmet magazine subscriber? Were you surprised to hear that this bastion of American cookery was going under? Did you mourn its passing a little, or perhaps even a lot? Did the Bon Appetit that arrived in its place to fulfill the rest of your subscription seem like a hollow substitute? If you said yes to any of the above, you should know that you are in good company!

There was a time when I preferred Bon Appetit over Gourmet. I subscribed to BA for many years, but finally let my subscription lapse when I noticed that the same recipes, with only slight variations, seemed to be coming round again. Gourmet had always seemed slightly hoity-toity to me, or at least what my younger self perceived to be “hoity-toity”, and less focused on the actual recipes. A few years ago, however, my parents-in-law gave me a subscription to Gourmet for Christmas, and I suddenly realized how much I enjoyed reading it, recipes and articles alike. So I was sad to see it go under, and found that I no longer enjoyed the Bon Appetit that came in its place quite as much as I used to do. It may be that both magazines had changed, or maybe I had just come to appreciate the hoity-toity a little more as I have aged. Who can say for sure?

This recipe isn’t from either magazine, being that Gourmet and Bon Appetit don’t exactly do low carb. One might think that reading cooking magazines would be painful, now that I have had to overhaul my diet. Strangely, this is not so. I find plenty of inspiration from conventional recipes and I always enjoy salivating over the pretty food photos – figuratively, and sometimes literally. So the inspiration for this current recipe is from the June 2010 BA issue that I received to finish out my Gourmet subscription. I am sure the original is fan-freakin’-tastic and if you want it, you can find it here. I, however, wanted to attempt a low carb version of this tart with some of the amazing raspberries I picked last week with my girls. And as if I needed any more justification, it turns out that raspberries are lower in carbs than either blackberries or blueberries. Lucky me!


The Results: I’m afraid that I have to give this recipe mixed reviews. A dessert should be more than the sum of its parts, but in this case, one part, namely the crust, failed me. Or I failed it. However you want to see it. It looked and felt the part, molding to the pan and not sliding away from the sides during baking. However, it lacked any flavour whatsoever and was just a vehicle for getting the lime curd and berries to the mouth. It should have been sweeter and added its own dimension to the whole dessert, but it did not. Perhaps a little more sweetener and some vanilla extract would have saved it. Or perhaps I should seek out another way of making low carb tart crust.

The lime curd, however, was divine. This was actually the part I was most worried about when dreaming up this recipe, as I wasn’t sure a curd would set without sugar. But set it did, and the flavour was spot on – sweet but with a citrus-y tartness that went so well with the juicy raspberries. I’d make this part again in an instant, and I’d venture to say that the curd with some berries on top would make a tremendous dessert on its own. No crust need apply!

But if you do happen to know of a good low carb tart/pie crust recipe, please share! I know I will need one for future endeavors.

Lime Curd Tart with Raspberries

Lime Curd:
3 large eggs
3 large egg yolks
1/4 cup granulated erythritol
10 drops stevia extract
1/4 cup fresh lime juice
1 tbsp lime zest
6 tbsp butter, cut into 6 pieces

2 cups almond flour
1 tsp baking powder
dash salt
2 egg whites
2 tbsp melted butter
4 drops stevia (feel free to sweeten more and add vanilla, and get back to me if it’s good!)

2 cups fresh raspberries

For the curd, whisk eggs, egg yolks and erythritol in a medium bowl to combine. Stir in lime juice, lime zest and stevia. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water).

Whisk constantly until mixture thickens and an instant-read thermometer registers curd at about 170-175F. Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerater, at least 4 hours.

For the crust, preheat oven to 250F and grease a 9-inch tart pan with removable bottom.

Mix dry ingredients in a medium bowl to combine. Add egg whites, butter, stevia (and vanilla, if using) and mix until dough comes together. Add a little more almond meal if dough is too sticky to work with.

Press dough into bottom of pan and up the sides. Bake 45 minutes, or until set and light brown around edges. Cool completely.

Remove sides from pan and place crust on plate. Spread lime curd evenly over baked crust. Top with raspberries.

Serves 10. 14g total carbs per slice, but only 7.1g if you subtract erythritol.

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  1. Donna says

    I think a more cookie-like crust might work for this. This is the crust I use for my cheesecake bars, so the recipe might need to be increased slightly, depending on the size of the tart pan, but this could definitely work:

    1/3 cup butter, softened
    1/3 cup Splenda bulk, or 8 packets
    1 cup almond meal
    1/2 cup finely chopped pecans or walnuts (I think walnuts work better, and I toast mine first for more flavor)
    1 Tablespoon sugar-free syrup (original recipe called for pancake syrup, but DaVinci syrup works just fine – I usually use vanilla)

    I use my food processor to combine everything and make the consistency even, and I prebake for 10-15 minutes at 350.

    I am thinking of adding a little cocoa powder to the crust, but I haven't figured out just how much I would need yet.

  2. Carolyn says

    Hi Donna. I was trying to go for something more like a pastry tart crust, but a cookie-type crust would definitely have worked. Thanks for sharing your recipe!

    And the stevia goes in with the lime juice and the zest, I've corrected that now. Glad you caught that.

  3. healthy mamma says

    That looks so wonderful! I really appreciate that you posted your results on the crust! I've been trying to go gluten free (more like super low) and it's been a struggle! I'm trying to think of it as a trial and error adventure. 😉
    I was wanting to make a lemon or lime pie/tart and this looks perfect!

  4. Mary says

    Carolyn, this looks delicious. Bob adores lime desserts and this one will make his socks go up and down. Have a fabulous day. Blessings…Mary

  5. Jeanne says

    What a beautiful tart! Too bad the crust didn't work out! I'm no help on that account since I've never attempted a low carb crust. I hope you'll give it another try and report back to us!

  6. Pauline says

    Looks good to me. I wanted to comment as I love lime curd and made it for the first time this year. Had it on lots of things from scones to cakes to shortbread (sounds a bit greedy now..ho hum) Maybe you could add some ginger to your pie crust to compete with the strong flavours of lime and raspberry ?

  7. Deborah says

    I was looking for lime recipes and found this, and you say the crust didn’t work so well…am I right in thinking you have since perfected a tart crust? If yes, what recipe please?

  8. Sabine says

    Have you tried toasting the almonds or almond meal first? I usually do that and it deepens the nut flavors. I do the same with rolled oats and it tastes so much more “oaty”.

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