top of page

Lime Curd Cloud Danish

Updated: Dec 8, 2018

Like a Danish pastry, without the carbs, Lectin Free Gourmet Cloud Danishes made with meringue with lime or lemon curd or classic cream cheese filling.

Lime curd suspended in meringue makes the ultimate non-Danish pastry.
Lectin Free Gourmet Lime Curd Cloud Danish

If you enjoy a good lemon Danish pastry, then you'll love my LFG Lime Curd Cloud Danish! And no, the Danish didn't invent this breakfast treat, the Lectin Free Gourmet did! In fact, I'm dubbing this the LFG Non-Danish!

This non-pastry is 100 calories each, contains few carbs, little sugar and has protein from eggs. It also contains vitamin C from the fresh lime juice, and vitamin D from the eggs -- one of few foods that has naturally occurring essential cholecalciferol. Sound good?

When you're counting your lectins, carbs and ketones, you can't have a lot of the bread and starchy foods you sometimes miss. But who says you have to choke down ghastly food as just fuel? Hey, if you're going to eat, you might as well enjoy it. These power breakfast clouds explode with flavor. My LFG non-Danish non-pastries will have you singing for your food.

Finally, lightly sweet, tart, puffy creations you can pick up just like any other breakfast pastry and munch while you drink your coffee. While these may look fancy, they're actually very easy to make and only take a few minutes. Ready to make them? Let's roll!

The Recipe

LFG Lime Curd Danish Clouds

Lime Curd

Juice of Two Limes

Zest of Two Limes

3 Egg Yolks

3 T Swerve Granules

3 T Cultured Butter

Meringue Clouds

3 Egg Whites

1 t Confectioner's Swerve

1/8 t Cream of Tartar

Tiniest Pinch of Salt

Filling variations to try: lemon curd, or cream cheese


Step 1: Make the Meringue Clouds

Preheat oven to 350 degrees. Prepare a baking sheet with parchment. In a large measuring glass measuring cup with high sides, add the separated egg whites, confectioner's Swerve, cream of tartar and the tiniest pinch of salt. Whip with a hand mixer on high until you achieve stiff peaks. Spoon five dollops, about 1/2 cup each, of the egg fluff onto your baking sheet. With the back of your spoon, carve out a well for your lime curd. The well will hold about 1 tablespoon of curd. Bake for 10 minutes or until set and peaks are golden brown.

Step 2: Make the Lime Curd

While meringue clouds are baking, bring a stock pot filled halfway with water to a boil. In a large metal bowl, add egg yolks, lime juice, lime zest, swerve, granules and butter. Set the bowl on the stock pot over the boiling water and begin lightly whisking by hand. No need to go crazy and burn any muscles here. Just keep it moving. As the mixture heats, the butter will melt and you will begin to see the curd forming. It is sort of like making Hollandaise only this gets a little thicker like pudding. Once you've achieved the desired thickness remove the bowl. You better not taste it or you may not have enough for the rest of the recipe.

Step 3: Fill the Meringue Clouds with Lime Curd

By this time, your meringues will be done. Take them out of the oven and let cool for a few minutes. Then spoon about one tablespoon of the delicious lime curd into the wells you created in your meringue clouds. That's it!

Enjoy these with a cup of French pressed coffee or espresso.

297 views0 comments

Recent Posts

See All


bottom of page