Low-Carb Lemon Tart Dessert (High Citrate & Choline)
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In this video Dr. Rhonda Patrick shares her recipe for low-carb lemon tart and demonstrates how to make it. Lemons are high in over 60 flavonoids and citric acid, which is converted to citrate in the body. Citrate also gets converted into acetyl CoA, which is one of two precursors for the neurotransmitter acetylcholine. Acetylcholine is important for REM sleep, learning, and memory. The other precursor for acetylcholine is choline! Egg yolk is high in choline. Choline is also one of the major sources of methyl groups that are important in epigenetics. Finally, choline is also a precursor for phosphatidylcholine, the major component of all cell membranes, which affects the structure, permeability and function of cells and is particularly important in neurons since it plays a role in general neurotransmission. There are certain gene polymorphisms that increase the need for more dietary choline, which is high in eggs and in lemon tart!
Carbohydrate content for entire Tart (9-in pan ~8 slices):
- total carb: 63.75g
- net carb: 33.75g
... but per slice it is around:
- total carb: 8g
- net carb: 4.2g
Crust ingredients:
- 3/4 cup of coconut flour
- 4 tbsp melted coconut oil (or olive oil if you prefer)
- 1 tbsp melted butter
- 2 eggs
- 1 tsp stevia
- 5 tbsp of sliced almonds (optional)
Directions to make the crust: Mix the melted coconut oil, butter, and eggs together and add to the coconut flour and stevia. Press into a 9 inch pan bake for 5 minutes in pre-heated oven. Remove and set aside.
Lemon filling ingredients:
- zest from 5 lemons (I like my lemon TART, you can always adjust the lemon zest to your liking)
- ~3/4 cup fresh lemon juice
- 4 tsp stevia
- 2 tbsp butter
- 2 tbsp melted coconut oil
- 2 eggs
- 2 egg yolks
Directions to make the lemon filling: Blend lemon juice, lemon zest, and stevia in a blender which should yield ~ 3/4 cup of lemon mixture. Heat up the butter, coconut oil and lemon mixture in a saucepan on medium heat. Meanwhile, whisk the eggs and egg yolk in a small bowl. Add the eggs to the warmed lemon mixture, whisking the entire time. Keep whisking until the mixture thickens (~ 5-7 minutes). Add this directly directly to the crusted pan and bake for 10 min at 350 degrees F. Refrigerate for a few hours or overnight and enjoy!
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I printed out this recipe when it was first posted and finally got around to actually making it! I love tart lemon recipes (whether sweet or savory), especially ones that are super healthy, so this low carb version was perfect for me. When I made it, I was short on a couple items so I improvised, but thought the improvisations were worth mentioning since they kept the recipe healthy and the results turned out great! I’d run out of butter and coconut oil so, for both the crust and the filling, I substituted ghee and MCT oil. And since Stevia is not my favorite flavor, I just used straight Erythritol. The results were delicious! I’ll definitely be making this recipe again. Thank you so much for posting along with the in-depth description of the various health benefits!
I’d like to hear you speak or see you write about keeping cell membranes “young”. I read about a membrane hypothesis model of aging somewhere, in or with an infomercial for a product that contained phosphatidylcholine, phosphatidylserine, phosphatidylinositol, and other ingredients reportedly extracted from lecithin. Is it possible to rejuvenate the membranes of all of one’s cells just from consuming these substances?
This looks like a terrific recipe! I love lemon and cannot eat sugar, honey, etc., so I look forward to trying this and indulging in something that tastes great and will not cause my body problems. One comment, a teaspoon of stevia (which is in the written recipe) is very different from a teaspoon of Stevita (which is what is shown in the video). A teaspoon of Stevita has probably a relatively small amount of stevia and a fair amount of erythritol. If pure stevia were used in the amounts given, the tart would probably not taste anywhere nearly as good as using Stevita.