Beautiful, Fresh & Uncomplicated Food & Entertaining

Low Carb Meyer Lemon Curd

20 Minutes

easy

1.5 Cups

This low carb, Keto Meyer Lemon Curd is the salvation of citrus season. Ok that might be a bit much, but as someone who loves lemon curd, and who also follows a low carb diet this made me very very happy. With a few simple steps you can have the sweet citrusy tang of lemon curd and all that can be made with it. This recipe is one to keep in the pantry.

The Inspiration

I have always loved lemon curd and lemon desserts. At the beginning of the year, some food blogger friends of mine were hosting a collaboration to make a healthy dessert to share. As citrus season had just begun I decided to celebrate by making a Yogurt Panna Cotta With Meyer Lemon Curd. It’s a healthy, zingy, creamy, beautiful, and bright dessert featuring one of my favorites, meyer lemons.

A large ceramic plate on a woven ivory placemat filled with bright yellow Meyer lemons.

The Ingredients

The star of this recipe is the meyer lemon. Did you know that meyer lemons are a cross between a lemon and a mandarin orange? They have a smooth soft, soft skin which is edible, in a bright orangey yellow hue like that of a fresh egg yolk. They are sweeter than lemons and their juice isn’t as tart which makes them an excellent choice for desserts.

This recipe combines the juice and zest of the meyer lemon with some additional zest from a traditional lemon, to add a little more zing. The other ingredients are fresh egg yolks and a granulated sugar alternative. If you are not following a low carb diet, real sugar can be substituted in the exact amount.

An ivory linen covered table with a white plate with blackberries and raspberries and candied lemon slices and a smear of lemon curd.

The Steps

  1. In a medium size saucepan gently melt the butter on low heat.
  2. Once melted remove the pan from the heat and whisk in the meyer lemon juice, sugar alternative (or real sugar), and zests until combined.
  3. Whisk in the egg yolks and return the pan to the stove with the heat on low.
  4. Whisk continually until the curd has thickened, but is looser than the finished curd consistency. (It will thicken more once it cools and even more so once refrigerated.)

The Results

This low carb Meyer Lemon Curd has a deliciously sweet and luscious citrus flavor with none of the calories or carbs of the traditional. I’m always amazed at how by simply substituting the sugar in a recipe you can cut out so many of the carbs and calories. I don’t know why I didn’t do this sooner.

It is delicious served alongside berries, topping your favorite scone, or used in lemon desserts. Here it is in my Yogurt Panna Cotta With Meyer Lemon Curd… the inspiration for this recipe!

An antiqued mirrored table with a stemless wine glass filled with Yogurt Pannacotta at an angle with a well of Meyer lemon curd on the side and a candied lemon on the rim.

If you make this Meyer Lemon Curd be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A white plate with a smear of meyer lemon curd topped with fresh berries and candied meyer lemon slices. It is surrounded by ivory linen.

How To Make: Low Carb Meyer Lemon Curd


Reviews

Ingredients:

Adjust Servings
1/2 Cup Unsalted Butter
1/2 Cup Granulated Sugar Replacement
1/2 Cup Meyer Lemon Juice
1/8 Cup Meyer Lemon Zest
1/8 Cup Lemon Zest
8 Large Egg Yolks
Nutritional Information
1.1 Grams Net Carbs
1.5 Grams Protein
10 Grams Fat
97 Calories

Directions

1.
Gently melt the butter.
In a medium size saucepan gently melt the butter on low heat.
Mark as complete
2.
Remove from the stovetop and whisk in the juice, sugar, and zests.
Once melted remove the pan from the heat and whisk in the Meyer lemon juice, sugar alternative, and zests until combined.
Mark as complete
3.
Whisk in the egg yolks.
Whisk in the egg yolks and return the pan to the stove with the heat on low.
Mark as complete
4.
Return to stove and whisk continually until thickened.
Whisk continually until the curd has thickened, but is looser than the finished curd consistency. (It will thicken more once it cools and even more so once refrigerated.)
Mark as complete
Joanna Revers

I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on beautiful, fresh, and uncomplicated food and entertaining.

Leave a Reply

Your email address will not be published.