Keto Meyer Lemon Custard Tarts with Almond Lavender Crust

5 from 1 reviews

If you love key lime pie, you will lose it for this keto lemon custard tarts recipe.



For the crust:

For the filling:

  • 4 large egg yolks
  • grated zest of 3 lemons (I used Meyer lemons, but you can use regular lemons too)
  • 1/2 cup melted butter, unsalted
  • 1/2 cup fresh lemon juice
  • 1/41/2 cup sugar-free vanilla syrup (depends on your preference for a zing, I use 1/4)


  1. Preheat oven to 375 degrees Fahrenheit
  2. Take two creme brulee dishes (4.5 inches in diameter x 1.25 inches thick) and grease them (I used ghee)
  3. In a mortar and pestle, grind lavender flowers into fine dust.
  4. Mix lavender, almond flour, and 3 tbsp melted butter
  5. Press mix into the bottom of the dishes.
  6. Bake for 10 minutes or until the tops begin to brown, then remove from oven and set aside.
  7. In a blender or food processor, blend the egg yolks, lemon zest, lemon juice, sweetener, 1/2 cup melted butter until smooth.
  8. Transfer filling to a small saucepan and cook over medium-low heat, stirring constantly with a spatula until thick like pudding (about 15 minutes)
  9. Pour the filling over the almond-lavender crust in the two dishes.
  10. Cover with plastic wrap and refrigerate overnight.
  11. Enjoy!


If you don’t like lavender or don’t have it on hand, it’s still delicious!


Keywords: Keto Lemon Custard Tarts