Lemon Cream Tart Recipe

KB Mix Needed:
Butterflake Pie Crust

Ingredients:

Crust:
1 package KetoBakes Butterflake Pie Crust
5 tbsp unsalted butter, cold
1 egg
Zest from 1 lemon

Directions:

1. Preheat the oven to 350 and spray a 9” tart pan with cooking spray.
2. Mix the Butter Flake Pie Crust according to the package directions, adding the lemon
zest with the other ingredients.
3. Carefully press the dough in an even layer into the tart pan, making sure the dough
comes up the sides.
4. Bake for 10 minutes. Cool completely before filling.
Lemon Filling:
4 eggs
4 egg yolks (reserve the egg whites for the topping)
1 cup lemon juice
¼ cup heavy cream
½ cup PopSweet Sweetener
1 tsp xanthan gum
1 stick unsalted butter, cubed

Directions:

1. In a medium pan, mix together the PopSweet and xanthan gum. Add the whole eggs,
egg yolks, lemon juice and heavy cream, whisking to combine. Over medium heat,
continue whisking continuously until the mixture becomes thick enough to coat the
back of a spoon.
2. Remove from heat and whisk in the cold butter until fully combined and smooth. Pour
into the cooled tart shell and refrigerate for 1 hour.
Meringue Topping:
4 egg whites
1 tbsp PopSweet
½ tsp cream of tartar
½ tsp vanilla extract

Directions:

1. Turn your oven to the high broil setting and position the oven rack to the center.
2. In a stand mixer, combine the egg whites, PopSweet, cream of tartar and vanilla
extract. Whisk on high for 2 ½ minutes. It should be thick enough to stick to the inside
of the whisk.
3. Working quickly, fill a piping bag with a large star tip and pipe onto the top of the
chilled filling. You can be creative and create your own design.
4. Place the tart on a sheet pan under the broiler for 2- 2 ½ minutes, watching carefully to
make sure the top doesn’t burn. It should have a nice golden color when its ready.
5. Take out of the oven, let cool then refrigerate until serving.