An easy recipe for low carb lemon curd that's tart, sugar-free and doesn't require the use of a food processor or double boiler. Do you have 10 minutes? :D
This curd is much lower in sugar than my classic lemon curd recipe with only 1 carb per serving. Still the same delicious flavors and less calories too if you monitor that macronutrient. This curd is is calculated to serve six, but wait until you see the treat I made that stretched this into 24 servings!
Ingredients:
3 large eggs
3/4 cup sugar alternative equivalent (I used Erythritol, which is 1:1 ratio)
1/3 cup fresh lemon juice (2-3 lemons)
4 Tablespoons unsalted butter, room temperature and cut in chunks
1 Tablespoon lemon zest (optional)
Directions:
In a non-reactive bowl, over simmering water, whisk eggs, sweetener, and lemon juice until blended. Stir constantly to prevent the mixture from curdling. The consistency should look like hollandaise sauce and will take close to 10 minutes of constant stirring. If you have a candy thermometer, you want the temperature to reach 160 F.
Remove from the heat and place through a strainer (optional). add the butter, stirring until it has fully incorporated into the curd. Stir in the lemon zest. Immediately place plastic wrap directly on the curd to prevent a film (skin) from forming. Let it cool at room temperature, then refrigerate.
This curd is much lower in sugar than my classic lemon curd recipe with only 1 carb per serving. Still the same delicious flavors and less calories too if you monitor that macronutrient. This curd is is calculated to serve six, but wait until you see the treat I made that stretched this into 24 servings!
Ingredients:
3 large eggs
3/4 cup sugar alternative equivalent (I used Erythritol, which is 1:1 ratio)
1/3 cup fresh lemon juice (2-3 lemons)
4 Tablespoons unsalted butter, room temperature and cut in chunks
1 Tablespoon lemon zest (optional)
Directions:
In a non-reactive bowl, over simmering water, whisk eggs, sweetener, and lemon juice until blended. Stir constantly to prevent the mixture from curdling. The consistency should look like hollandaise sauce and will take close to 10 minutes of constant stirring. If you have a candy thermometer, you want the temperature to reach 160 F.
Remove from the heat and place through a strainer (optional). add the butter, stirring until it has fully incorporated into the curd. Stir in the lemon zest. Immediately place plastic wrap directly on the curd to prevent a film (skin) from forming. Let it cool at room temperature, then refrigerate.
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