One of my favorite citrus fruits, besides grapefruit, is the aromatic and beautiful Meyer Lemon. I am drawn to them like a magnet whenever they are available at the store. Their orange-ish hued smooth skin almost looks like an orange and the smell. The smell is heaven. They are sweet and tart all in the same bite. Heaven I tell ya.
This curd recipe is similar to many you will find on the web or in your recipe box, with the exception of one ingredient. Sugar. Well lack thereof, to be specific. I have partnered with Truvia® for a year of recipes reinvented using Truvia Baking Blend and Truvia Natural Sweetener and made this delicious concoction using Truvia Baking Blend which has 75% less calories than white sugar. This recipe contains butter so don’t think this is super diet friendly, but if you are someone who needs to cut the sugar – then this jar of delicious is for you.
This year, the Truvia brand released results from a survey that revealed some fun facts about eating habits. I’ve included an infographic of some of the top line results below.
I will admit that I’d gladly give up my favorite indulgence (chocolate cake) for a skinny bod.
What’s your favorite indulgence? Mine is definitely chocolate cake or candy (peanut butter cups – YUM). Better yet would be a chocolate cake covered in peanut butter cups. 🙂 How about we just stop that talk right now and start thinking about Lemon Curd again. Phew…I almost got lost in that rabbit hole. I hope you give this recipe a shot. It’s super easy to make and incredibly delish with the swap of Truvia for sugar.
Meyer Lemon Curd
Yield 1 Half pint jar
A quick recipe for lemon curd using Meyer Lemons and Truvia Baking Blend in place of sugar. Great for anyone needed a low sugar substitute for this delicious breakfast spread.
- 1 cup unsalted butter
- 1 cup Meyer Lemon juice
- 2 teaspoons Meyer Lemon zest
- 1/2 cup Truvia Baking Blend
- 2 eggs, separated
- In a small saucepan, warm the butter over medium-low heat until melted. Remove from heat and allow to cool to lukewarm. Whisk in the egg yolks and set aside.
- In a medium bowl, add the lemon juice, zest, sugar and egg whites. Whisk to combine. Pass through a fine-meshed sieve into the butter and yolk mixture, press the zest solids to extract as much liquid as possible. Return the pot to the stove and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon and is glossy. Pour into a glass jar and place the jar in an ice bath for 20 minutes. Cap tightly and store in the refrigerator for up to 1 week.
Disclosure: At the time of this post, I was in a paid partnership with Truvia® and will occasionally post recipes using Truvia® Brand Products. All opinions are my own.