Healthy Lemon Curd | THM-S

sugar free lemon curd #sugarfreelemoncurd #lemon #lemoncurd #thm #lowcarb #healthy
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If you’re looking for something new to spread on your morning waffles (or eat by the spoonful — wait, what?), then try this healthy lemon curd!

sugar free lemon curd #sugarfreelemoncurd #lemon #lemoncurd #thm #lowcarb #healthy

The bright flavor and scent of lemon intoxicate me. The effects are even more powerful on blustery days like the ones we’ve had here in San Diego lately. Did you know we’re officially in an El Nino season? Our backyard has been wet — and muddy — for the past two months. I love a good rainy day here and there, but all this weather has me jonesing for spring.

Spring.

This brings me back to lemon. The brightness of this fruit can cut through the cloudiest of days for me. I love squeezing it into my tea, diffusing it into my home, and baking it into treats.

But one of my favorite ways to enjoy lemon is with a luscious and creamy lemon curd. I used to love it slathered on a slice of sourdough toast with a nice hot cup of coffee. Now with this healthy lemon curd recipe, I can enjoy one of my favorite indulgences without jacking up my blood sugar in the process.

What is Healthy Lemon Curd?

Classic lemon curd is simple to make. All it takes to get that creamy and rich yet bright and citrusy flavor is eggs, butter, sugar, and some lemon juice and zest. When I thought about the egg and butter base, I realized it wouldn’t be too challenging to make a sugar-free (and THM-S-friendly) version.

The primary adjustment I made with this healthy lemon curd was eliminating all the sugar. Instead, I used a combination of stevia and THM Gentle Sweet. I also used grass-fed butter and egg yolks from our own flock, but you can totally just use regular butter and store-bought eggs. 😉

Another health boost I added to this healthy lemon curd was a bit of gelatin. I thought it might help thicken up the curd (since my sugar substitute took up less volume than regular sugar). I also figured it might help round out the amino acid profile and give me a more balanced source of protein.

Tips for Making the Best Healthy Lemon Curd

As with just about any recipe dealing with sugar substitutes, I highly recommend that you start off low on the sweetener you use and taste as you go. For this healthy lemon curd, I used both stevia and THM Gentle Sweet. It would have been easier to find a good balance with only THM Gentle Sweet, but I have a sensitivity to erythritol so I try to avoid it. The good thing is, it’s easy to add more sweetener as the curd is cooking in the pot.

If you want to try different sweeteners in your healthy lemon curd, I imagine you could probably use a powdered sugar substitute with great results! But again, start low and add as you go. Some of these sugar substitutes can be so sweet!  You could also sweeten it with raw honey or coconut sugar — these both have a lower glycemic index than regular sugar and would definitely be a healthier option than traditional lemon curd.

Also… I hope this goes without saying… if you want the best healthy lemon curd, you gotta use fresh lemon juice!



sugar free lemon curd #sugarfreelemoncurd #lemon #lemoncurd #thm #keto #lowcarb #healthy

Ingredients for Healthy Lemon Curd

  • Butter
  • Sugar substitute (again, I used pure stevia extract and THM Gentle Sweet)
  • Lemon juice
  • Lemon zest
  • Egg yolks

Optional Ingredients (I always add these to mine and it’s delicious!)

  • Vanilla (or vanilla bean paste to get those beautiful vanilla bean flecks!)
  • Mineral salt
  • Gelatin

Making and Storing Healthy Lemon Curd

Place the butter in a small saucepan over low heat to melt. Then, once it’s melted, remove from heat and stir in the lemon juice and zest plus your sweetener of choice. (I recommend starting on the lower end lest you make it too sweet!) Once the sugar substitute is dissolved, whisk in the egg yolks.

Place the saucepan back over low heat and keep whisking to prevent the yolks from curdling. The curd will begin to thicken after a couple minutes.

Once the curd is nice and thick (coats the back of a spoon), remove from heat. If you want to strain out the zest, you can. I don’t bother with that step and have never had a problem.

Allow the healthy lemon curd to cool to room temperature. Then, pour it into a clean mason jar and store it in the fridge. It’ll keep for 3-4 weeks!

Ideas for Eating Healthy Lemon Curd

I love slathering healthy lemon curd on a piece of sprouted toast. I figure it’s a healthier take on my old indulgences. Of course, if you’re a Trim Healthy Mama, this would end up being a Crossover (or an S-Helper, depending on what else you’re eating at the time).

You can also use this to make some nice lemon bars. Whip up a low-carb pie crust and then pour this healthy lemon curd over it for a yummy treat. I also recommend topping with fresh whipped cream. (I’m a sucker for good whipped cream. No joke, this is one of the best gifts I’ve ever received.)

I also love the combination of healthy lemon curd and cream cheese. I’d put that on top of my low-carb waffles any day! Maybe sprinkle a bit of powdered “sugar” on top for an extra touch of gourmet.

You can also mix it into yogurt or use it as a filling for baked goods (like cakes and doughnuts).

Healthy Lemon Curd

Whip up a batch of this healthy lemon curd and instantly brighten up your toast, waffles, and other baked goods!

Ingredients

  • 1 stick butter
  • 1/2 cup THM Gentle Sweet (or sugar substitute of your choice; I used 4 tbsp Gentle Sweet + 3 "doonks" pure stevia)
  • 1/2 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 6 egg yolks

Optional Ingredients

  • 1 tsp vanilla extract
  • 2 pinches mineral salt
  • 1 tsp gelatin

Instructions

  1. Place the butter in a small saucepan over low heat to melt. 

  2. Then, once it's melted, remove from heat and stir in the lemon juice and zest plus your sweetener of choice. (I recommend starting on the lower end lest you make it too sweet!) 

  3. Once the sugar substitute is dissolved, whisk in the egg yolks.

  4. Place the saucepan back over low heat and keep whisking to prevent the yolks from curdling. The curd will begin to thicken after a couple minutes.

  5. Once the curd is nice and thick (coats the back of a spoon), remove from heat. If you want to strain out the zest, you can. I don't bother with that step and have never had a problem.

  6. Allow the healthy lemon curd to cool to room temperature. Then, pour it into a clean mason jar and store it in the fridge. It'll keep for 3-4 weeks!

sugar free lemon curd #sugarfreelemoncurd #lemon #lemoncurd #thm #lowcarb #healthy

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