Keto Lemon Creme Patissiere (Pastry Cream)

Total Time: 20 min = 5 min (prep), 15 min (cook)
Yields: filling for one 12" tart (32 servings)
Difficulty: Easy
Macros: 42 cal, 0. 1 g net carb, 4. 4 g fat, 0. 7 g protein

Original Instagram link: https://www.instagram.com/p/BgMBSJRBJrb/

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Lemon Custard:

• 75 g heavy cream
• 175 g water
• zest from 1/2 lemon
• 3 egg yolks
• 50 g sweetener
• 25 g keto flour
• 20 g butter
• vanilla to taste
• juice from 1/2 lemon

Whipped Cream:

• 200 g heavy cream
• 20 g sweetener

Directions

1. Bring heavy cream, water, and lemon zest to a boil.
2. In a separate bowl, mix yolks and sweetener.
3. Slowly stream 1/2 of the heavy cream mixture into the yolk mixture.
4. Add the yolk mixture back into the pot, and sift in keto flour.
5. Combine well, and keep stirring until the mixture thickens to pudding consistency.
6. Pour and spread mixture into a tray and press a piece of plastic wrap on the surface.
7. Chill in fridge until ready for use.
8. Beat whipped cream ingredients to soft peaks.
9. Add chilled lemon custard, and blend well.
10. Use to fill a pre-baked tart shell.

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Notes:
This made more than enough to fill an 8” tart (see Keto Earl Grey Shortbread Crust). There was probably enough to fill a 12” tart. For the decoration, I just reserved some of the whipped cream, and added puréed raspberries to make it pink. Garnished with some fresh raspberries and lemon zest.