Lemon Budino (with keto, low-carb friendly option) with Video right before the recipe.
This is the time of year that I start to get crazy lemon cravings. It happens every January and into February, probably attributed to winter blues and needing a boost of bright, tart citrus.
I could have made this grain free lemon cake or this amazing lemon tart. It’s a little too cold to make this Italian lemon ice. I still wanted the biggest bite of lemon I could find, which ended up as a big fat lemon budino.
Budino is an Italian pudding, and is thicker and richer than an American pudding.
I like the comfort and combination of cream and lemon, and I like the “body” or viscosity of this recipe.
I also like that it’s just about zero carbs if you use swerve. It’s a high protein dessert made up mostly of egg yolks, some butter and a little cream.
How to Make Lemon Budino
I’ve tested this lemon budino three times and it’s three times a lemony charm.
The ingredients for the lemon budino are very simple.
There are seven egg yolks 2 eggs , 3 tablespoons of heavy cream, 4 tablespoons of butter and lots of lemon juice and lemon zest. That’s it. Plus the sugar or swerve, whichever sweetener you prefer.
You can use about 4-6 fresh lemons to make 1/2 cup lemon juice. I just happened to have bottled lemon juice in large quantities, which worked just fine, but don’t skip the zest!
You will need to set up a bain marie (this means you will place a stainless steel bowl over simmering water that does not touch the bottom of the bowl). You will continue to monitor the temperature of the curd with a candy thermometer (or meat thermometer), not to exceed 170 degrees F. At this point the curd if fairly thick. If you don’t have a thermometer, it takes about three minutes and and the lemon cream gets very thick. As soon as it sticks to the back of the wooden spoon and feels like pudding, remove from the heat. At this point, you will take it through a mesh strainer and then add the cream.
This post includes Amazon affiliate links which earn a commission for Spinach Tiger.
This is a very different recipe than my chocolate budino, similar though in that it’s creamy, rich and has a wonderful low-carb option. You can use sugar or a powdered erythritol. I use the confectioner’s Swerve, which is a non-GMO erythritol product.
You can Make this a Low-Carb Lemon Budino
Check out the nutrition values in the recipe (using the swerve). If you’re following a high-fat, low-carb diet, you’ll be happy. If you’re diabetic, you’ll be happy. Sometimes replacement sweeteners don’t transfer well, but in this dessert they do!
If you love lemon, you’ll love lemon budino. I could also imagine this topped with fresh blueberries.
What do I do with left over egg whites?
- 7 egg yolks
- 2 eggs
- 1 cup powdered erythritol or one cup of sugar I use Swerve)
- 4 tablespoons softened unsalted butter
- 3 tablespoons heavy cream
- ½ cup lemon juice
- lemon zest (if you have a lemon)
- Whisk eggs.
- Add lemon juice, zest, butter, powdered sugar to eggs.
- Place in a double boiler or place a stainless steel bowl over simmering water.
- Continue to mix until the temperature reaches 170 degrees.
- Remove from heat, take through a fine mesh strainer.
- Stir in heavy cream.
- Place plastic wrap over top and cool.
- Spoon into dessert dishes. Wrap tops with plastic wrap. Refrigerate.