Sun-Kissed Lemon Mascarpone Tartlets

Allergens

Egg, Dairy

Ingredients

• 8 oz mascarpone cheese
• 1/2 cup lemon curd
• 1/4 cup powdered erythritol
• 1/4 teaspoon pure vanilla extract
• 1 large egg, separated
• 1 pre
• baked tartlet shell (4.5 inches) per serving
• Zest of one lemon

Instructions

1. In a large bowl, whisk together mascarpone cheese, lemon curd, powdered erythritol, vanilla extract, and egg yolk until smooth and creamy.
2. In a separate bowl, beat egg white until stiff peaks form. Gently fold the beaten egg white into the mascarpone mixture.
3. Evenly divide the mixture among the pre baked tartlet shells.
4. Refrigerate for at least 1 hour before serving. Just before serving, garnish each tartlet with a light sprinkle of lemon zest.

Chef’s Insight

A hint of vanilla complements the zesty lemon without overpowering it.

Notes

This recipe is not only low-carb but also high in healthy fats.