I had never made lemon curd before since I’m not that big fan of lemon flavor. The idea of simple low-carb lemon curd was however so tempting, that I wanted to try and develop it. Many lemon curd recipes are quite complicated. Separating eggs, grating some lemon zest, melting the butter, using a double boiler, … I wanted something simple and easy. I think I reached my goal, at least I immediately fell in love with this curd and I wasn’t even a fan of lemon flavor! I hope you like it as well.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|The whole batch:||25.1 g||99.7 g||4.1 g||1014 kcal|
|Per portion if 4 portions in a batch:||6.3 g||24.9 g||1.0 g||254 kcal|
|Per portion if 6 portions in a batch:||4.2 g||16.6 g||0.7 g||169 kcal|
|Per portion if 8 portions in a batch:||3.1 g||12.5 g||0.5 g||127 kcal|
|Per portion if 10 portions in a batch:||2.5 g||10.0 g||0.4 g||101 kcal|
|Per 100 g lemon curd:||5.7 g||22.7 g||0.9 g||230 kcal|
|Per 1 tablespoon lemon curd:||0.86 g||3.41 g||0.14 g||35 kcal|
It’s better to cut the butter in small pieces before putting it in the saucepan. If the pieces are too large, the mixture easily splashes while whisking.
Vanilla stevia is optional, but it gives an elegant touch of vanilla which perfectly suits the tangy lemon flavor and makes the taste of the lemon curd even richer.
This lemon curd is pretty tangy and not really sweet. If you prefer sweeter flavor you can naturally add more erythritol or for example stevia. Or, if you prefer some other sweetener please feel free to use that.
I also use quite much butter in this recipe, since I prefer that rich and creamy flavor and mouthfeel butter gives. Often commercial versions of lemon curd are not that rich. They are thick because of thickening agents, but the flavor as such is thin and just too sweet. This low-carb lemon curd however is “real stuff” without any thickeners, so it’s really rich and a little goes a long way.
I have simplified quite remarkably the process of preparing the lemon curd. In my first experiments I melted the butter in a saucepan and beat other ingredients with an electric mixer in a bowl. Then I combined everything and heated the mixture in a low heat whisking all the time. Then I wondered if the process can be simplified even more. I tried to put all the ingredients in a saucepan at once, and the result was as silky and smooth as when using more complicated methods.
This lemon curd will thicken when stored in the fridge. I personally prefer thicker curd, but in case you don’t, take the curd to the room temperature well in advance.
Use this low-carb lemon curd like you would the conventional sugar-laden lemon curd. Here are some ideas:
- Spread it on low-carb bread, scones, waffles or cookies.
- Fill low-carb pancakes or crepes with lemon curd.
- Top with a dollop of whipped cream, garnish with shavings of dark chocolate and serve a small amount as dessert.
- Spread on a prebaked low-carb pie crust. Top with sugar-free meringue.
- Fill cakes with a mixture of lemon curd and whipped cream. Add crushed berries if you like.
- Add lemon curd to plain yogurt.
- Instead of lemon juice you can use lime juice or other low-carb juice.
What is your way of using lemon, lime or other fruit curds? Do you prefer sweeter flavor or tart and tangy?