Easy Keto Lemon Curd
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5.0
72 reviews
Excellent
Easy Keto Lemon Curd
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Keto lemon curd is a delicious and healthy lemon-flavored spread that can be made with just a few ingredients. It is gluten-free and sugar-free, perfect for a ketogenic diet.This low-carb lemon curd can be eaten on its own or used as a spread or filling to complement cakes and other desserts. Once you try our keto lemon curd recipe, you'll never go back to store-bought lemon curd!
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Ingredients
- 5 large eggs , room temperature
- 200 g (1 cup) Allulose
- zest from 3 large lemons
- ½ cup freshly squeezed lemon juice
- 113 g (1 stick) unsalted butter, room temperature
- ⅛ teaspoon kosher salt
- 3 teaspoons pure vanilla extract
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Instructions
- Cream the butter with allulose and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the lemon mixture into a 2-quart nonstick saucepan, and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The lemon curd will thicken at about 170 degrees F or just below simmer. Stir in the vanilla extract, transfer the mixture into a heatproof bowl and lightly press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
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Notes
- How to Store
- To store Keto Lemon Curd, cool it completely and transfer it to an airtight container. Place plastic wrap directly on the surface to prevent a skin from forming, seal the container tightly, and refrigerate for up to 5 days. Stir before using if stored for a while.
- Make-Ahead
- This Keto Lemon Curd can be frozen for up to 3 months. After the keto lemon curd has completely cooled, transfer it into a freezer-friendly jar and store it in the freezer for up to 3 months. Before serving, remove it from the freezer and let the curd thaw overnight in the refrigerator.
- How to Freeze
- To freeze Keto Lemon Curd, transfer it to a freezer-safe container, leaving some space for expansion. Seal tightly and label with the date. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before use, stirring gently. Consume within a few days after thawing.
- Notes:
- Other citrus juices, such as orange, grapefruit, tangerine, or lime juice, can also be used in place of lemon juice to make different flavors.
- For a smooth Lemon Curd, strain the mixture through a fine-mesh sieve, pushing it through with a rubber spatula once thickened.
- Allulose is my preferred keto sweetener of choice. Monk fruit sweetener and erythritol can also be used, but there is a risk of being slightly gritty.Press plastic wraps directly onto the surface to prevent skin from forming.
- The curd will continue to thicken as it cools.
- For the best flavor, lemon curd should be made with freshly squeezed lemon juice.
- When peeling the zest, do not peel the white membrane (pith) underneath because it is bitter.
- Use a heavy-based, nonreactive saucepan: stainless steel, anodized aluminum, and enamel are excellent choices. Some materials, such as unlined copper or plain aluminum, react with the acid in the lemons, discoloring the curd and imparting a metallic flavor.
- Stir or whisk the lemon curd often to keep it creamy and to prevent burning.
- Don’t let the curd boil; boiling can cause the curd to curdle.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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