Low-Carb Lemon Meringue Parfaits

I got gifted a big bag of lemons recently. Now, this presents a bit of a conundrum for me as I’m sad to report that my husband is not a fan of anything lemon flavoured. (I know! I can’t get my head around it either) He can sniff out a touch of added zest in a dish from 10 paces. I, on the other hand, loooove the sharp bite that you get from a good bit of lemon.

So, what to do? Well, I remember making him a lemon meringue pie way back in the mists of time when we were first seeing each other and him quite liking it. Now, he could have been just being nice, but give me that gap and I will run through it with a lemon in each hand.

Of course, back then it would have been a traditional sugar-laden lemon meringue pie which isn’t going to happen now. So, I played around with different sweeteners and made what felt like a million meringues and curds until I found what I feel is the perfect balance of sweet and tart.

The verdict? While he won’t ever claim to love it, hubby said that he enjoyed it more than he expected to. Me? I could eat it for breakfast… but that’s a whole other story.

Tips and Substitutions

This recipe uses Xylitol and Erythritol. Both of these sweeteners are suitable for a low-carb diet, although Xylitol should only be used sparingly as it is not a zero-carb sweetener and can cause GI distress if recommended amounts are exceeded. A small amount of Xylitol will prevent crystallisation while keeping the carb count low.

Allulose is another option you can use to replace both Erythritol and Xylitol. I my opinion it's the best low-carb sweetener as it tastes and behaves just like sugar but with almost no carbs and calories.

You can find the original recipe for homemade Keto Lemon Curd here. You will use the whole recipe (about 420 g/ 14.8 oz) to make 6 generous parfaits, or up to 12 mini parfaits.

Step-by-step

1. Make the crumb base. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Combine all crumb base ingredients, except lemon zest.

2. Spread out in an even layer on a lined oven tray and bake for 15 to 20 minutes (mine took 15 minutes). You need to keep an eye on your crumb as it can go from blonde, to perfectly browned, to burnt to a crisp in a very short time. Stir occasionally to help with even browning.

3. When browned slightly and crispy, remove from the oven and stir the lemon zest through while still hot. The crumbs will crisp up while cooling. Leave to cool completely.

   

4. Make the lemon curd. Meanwhile, melt the butter in a small saucepan. Remove the pan from the heat and add the lemon juice, sweeteners and lemon zest. Add the eggs one at a time, whisking well in between. Note: This recipe uses Xylitol and Erythritol. Check tips in the recipe for alternatives.

5. Return to the stove and cook over a low heat. Whisk continuously until the curd starts to thicken. Taste for sweetness and add additional sweetener, if desired.

6. Remove from the heat and let cool slightly. Strain through a fine mesh strainer and leave to cool completely.

7. Place a layer of cling wrap directly on the surface of the curd to stop an ugly skin forming. You can add a touch of gelatine to your curd during the cooking process, if you are worried that it won’t set, but I have never had to. It’s up to you.

   

8. Make the meringue. Make sure that your mixing bowl and beaters are scrupulously clean. Place egg whites into the mixing bowl and whisk on high until they are aerated and fluffy. Add the vanilla extract and cream of tartar and beat well. Slowly add the Xylitol and Erythritol, one tablespoon at a time, ensuring that each spoonful is dissolved before adding the next. Continue beating until stiff peaks form.

   

9. Assemble the parfaits. Select some pretty parfait glasses like these. Spoon a layer of crumb base into the bottom of each. Add a layer of lemon curd. Spoon a layer of unsweetened whipped cream on top of the lemon curd. Add another layer each of crumb base and lemon curd. Top with a luxurious layer of the meringue. Use a spoon to swirl the meringue into peaks to assist with the browning. I used a blow torch to brown mine, but you could also pop them into the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) until the top browns.

   

10. Serve or store in the fridge for up to 4 days.

    

11. Please note that glass and heat do not always mix well. So please be cautious when browning your meringue in either way as there is always a small chance that the thin parfait glass may break.

    

Recipe

Low-Carb Lemon Meringue Parfaits

★★★★☆4.5 (48 ratings)

These deliciously sweet and tart keto & paleo lemon meringue parfaits taste just like the real deal. All of ...

Hands on

30m

Overall

1h

Servings

6

9.2 g

Net carbs

11.1 g

Protein

51.9 g

Fat

549

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• Crumb Base:
• 1 cup almond flour (100 g/ 3.5 oz)
• 3 tbsp Erythritol or Swerve (30 g/ 1.1 oz)
• 1 tbsp lemon zest (from 1 lemon)
• ¹/₄ cup unsweetened shredded coconut (19 g/ 0.7 oz)
• 3 tbsp butter or ghee, melted (43 g/ 1.5 oz)
• Lemon Curd:
• 6 large egg yolks
• 100 g butter (3.5 oz)
• ³/₄ cup lemon juice (from 3-4 lemons)
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 3 tbsp fresh lemon zest (from 3 lemons)
• Meringue:
• 6 large egg whites (leftover from lemon curd)
• 3 tbsp Xylitol (30 g/ 1.1 oz)
• 3 tbsp granulated Erythritol or Swerve (30 g/ 1.1 oz)
• ¹/₂ tsp sugar-free vanilla extract
• ¹/₄ tsp cream of tartar
• To Assemble:
• 1 cup heavy cream, extra thick ~50% fat, or coconut cream (250 g/ 8.8 oz) - you can make your own from coconut milk.

Instructions

1. Make the crumb base. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Combine all crumb base ingredients, except lemon zest.

2. Spread out in an even layer on a lined oven tray and bake for 15 to 20 minutes (mine took 15 minutes). You need to keep an eye on your crumb as it can go from blonde, to perfectly browned, to burnt to a crisp in a very short time. Stir occasionally to help with even browning.

3. When browned slightly and crispy, remove from the oven and stir the lemon zest through while still hot. The crumbs will crisp up while cooling. Leave to cool completely.

4. Make the lemon curd. Meanwhile, melt the butter in a small saucepan. Remove the pan from the heat and add the lemon juice, sweeteners and lemon zest. Add the eggs one at a time, whisking well in between. Note: This recipe uses Xylitol and Erythritol. Check tips in the recipe for alternatives.

5. Return to the stove and cook over a low heat. Whisk continuously until the curd starts to thicken. Taste for sweetness and add additional sweetener, if desired.

6. Remove from the heat and let cool slightly. Strain through a fine mesh strainer and leave to cool completely.

7. Place a layer of cling wrap directly on the surface of the curd to stop an ugly skin forming. You can add a touch of gelatine to your curd during the cooking process, if you are worried that it won’t set, but I have never had to. It’s up to you.

8. Make the meringue. Make sure that your mixing bowl and beaters are scrupulously clean. Place egg whites into the mixing bowl and whisk on high until they are aerated and fluffy. Add the vanilla extract and cream of tartar and beat well. Slowly add the Xylitol and Erythritol, one tablespoon at a time, ensuring that each spoonful is dissolved before adding the next. Continue beating until stiff peaks form.

9. Assemble the parfaits. Select some pretty parfait glasses like these. Spoon a layer of crumb base into the bottom of each. Add a layer of lemon curd. Spoon a layer of unsweetened whipped cream on top of the lemon curd. Add another layer each of crumb base and lemon curd. Top with a luxurious layer of the meringue. Use a spoon to swirl the meringue into peaks to assist with the browning. I used a blow torch to brown mine, but you could also pop them into the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) until the top browns.

10. Serve or store in the fridge for up to 4 days.

11. Please note that glass and heat do not always mix well. So please be cautious when browning your meringue in either way as there is always a small chance that the thin parfait glass may break.

Nutrition per parfait

Carbs 7%Protein 8%Fat 85% of calories

Net carbs

9.2 g

Total carbs

23.3 g

Fiber

2.6 g

Sugars

6.9 g

Protein

11.1 g

Fat

51.9 g

Saturated fat

26.6 g

Calories

549 kcal

Sodium

77 mg · 3.35% RDA

Magnesium

57 mg · 14.2% RDA

Potassium

269 mg · 13.4% EMR

Nutrition by ingredient

Per parfait	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.5 g	3.6 g	8.8 g	98
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Lemon zest (peel), fresh	0.1 g	0 g	0 g	0
Coconut, dried, desiccated, shredded (organic, unsweetened)	0.2 g	0.6 g	0.4 g	10
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Lemon Curd, homemade	3 g	2.6 g	15.9 g	162
Egg white, fresh	0.2 g	3.6 g	0.1 g	17
Xylitol (natural low-carb sweetener)	3 g	0 g	0 g	12
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Cream of tartar, raising agent	0 g	0 g	0 g	0
Cream, 50% fat (extra thick double cream)	0.7 g	0.6 g	21 g	195
Total	9.2 g	11.1 g	51.9 g	549

Serving size parfait

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian