Keto Lemon Curd
This Keto Lemon Curd is a zesty delight! Perfectly sweet, low-carb, and versatile for all your favorite dishes.
Equipment
- Medium Saucepan
- Whisk
- Fine-mesh strainer
- Storage container
- Microplane or zester
Ingredients
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sweetener of choice I used allulose
- 1/3 cup unsalted butter
- 2 large lemons freshly juiced
Instructions
- Start by gathering all your ingredients. Zest the lemons if desired, then juice them to ensure you have 1/3 cup of fresh lemon juice.
- In a medium saucepan, whisk together the 2 large eggs, the 2 large egg yolks, and the 3/4 cup of granulated sweetener until smooth and well combined.
- Pour in the freshly squeezed lemon juice and mix well, ensuring that the sweetener dissolves completely in the mixture.
- Place the saucepan over low heat. Stir continuously with a whisk, allowing the mixture to cook gently.
- Once the mixture begins to thicken after about 10 minutes, add the 1/3 cup of unsalted butter. Stir until the butter is fully melted and incorporated.
- Remove the saucepan from the heat and pour the curd through a fine mesh strainer into a clean bowl.
- Let the curd cool at room temperature for about 30 minutes. Then, transfer it to your storage container and refrigerate.
Notes
- You can freeze Keto Lemon Curd for up to three months.
- Use any granulated low-carb sweetener of your choice.
- Properly stored, it lasts about 1-2 weeks in the fridge.