I have intended to make lemon curd for a while now. Ever since I made Macaroons, I’ve meant to do something with the leftover yolks. Those yolks are long gone, but I was playing in the kitchen today with a recipe (it totally flopped) that called for egg whites, leaving me with lots of yolks.
To be honest, I wasn’t really clear what lemon curd is used for other than in say a lemon meringue pie. Google search and the Healthy Living How To Facebook Friends to the rescue.
Apparently those who love lemon curd aren’t opposed to eating it straight off the spoon, which I have to admit, it is quite good and reminiscent of a lemon Starburst. Lots of recommendations for slathering this stuff on scones or muffins. One recommendation I came across was to spread it on blueberry muffins, instead of butter. Now that sounds awesome, and I just happen to have a really good blueberry muffin recipe.
I love the idea of a lemon tart with a shortbread crust and found a few recipes that called for lemon curd combined with cream cheese (I would combine with soft goat cheese). And that is where the inspiration came from for today’s healthy low-carb, sugar-free, gluten-free recipe, Lemon Curd with Almond Shortbread Cookies.
After doing some research, it appears lemon curd it simply egg yolks (although some recipe use the whole egg), sugar, lemon juice (fresh or bottled) and butter. With the exception of sugar, the remaining ingredients are all great for a low-carb lifestyle. In my recipes I prefer to use natural low-carb sweeteners, stevia, erythritol and xylitol, often combining them.
While there are many positives to using erythritol and xylitol, the one drawback of both is they re-crystallize once heated and cooled. This isn’t an issue in baked goods, but in sauces and syrups (and curd) it results in grittiness. The way to overcome this is to combine with stevia as well as to “powder” the granules in a coffee grinder or high-powered blender.
Just so you know, you could totally take the shortbread cookie recipe and smoosh it into mini-tart pans, bake and then fill with the curd, top with Coconut Whipped Cream and maybe a few raspberries. In fact, this recipe is essentially my Basic Nut Crust recipe with added sweetener. And if I decide to make a lemon curd goat cheese concoction, you will be the first to know. Now let’s get to the recipes!