Easy Keto Lemon Curd
User Reviews
5
Easy Keto Lemon Curd
Description
Easy Keto Lemon Curd uses room temperature eggs, allulose sweetener, freshly squeezed lemon juice and zest, unsalted butter, kosher salt, and pure vanilla extract. The butter is creamed with sweetener and lemon zest, then eggs are incorporated one at a time before adding lemon juice and salt. This mixture is cooked gently in a nonstick saucepan over low heat until it thickens at about 170°F, just below simmering point, stirring constantly to avoid curdling or burning.
The curd develops a creamy texture and bright tart flavor from fresh lemons. Vanilla is stirred in after cooking to enhance the aroma. Pressing plastic wrap onto the surface before chilling prevents skin formation. Refrigeration for at least 4 hours sets the curd firmly.
This lemon curd can be used as a topping or filling for keto-friendly desserts or enjoyed by the spoonful. Variations with other citrus juices are possible. Notes suggest straining for smoothness and recommend using non-reactive cookware to maintain flavor. The curd can be stored chilled for up to 5 days or frozen for up to 3 months with proper thawing before use.
Ingredients
- 5 egg room temperature, large
- 200 g allulose
- lemon zest from 3 large lemons
- ½ cup lemon juice freshly squeezed
- 113 g butter unsalted, 1 stick, room temperature
- ⅛ teaspoon kosher salt
- 3 teaspoons vanilla extract pure
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.
Notes
- Store the curd in an airtight container with plastic wrap pressed on the surface to prevent skin, refrigerate up to 5 days.
- The curd can be frozen up to 3 months in a freezer-safe jar; thaw overnight in the fridge before use.
- Other citrus juices like orange or lime can be substituted for variation in flavor.
- Strain the curd through a fine sieve for extra smoothness if desired.
- Use a heavy-based non-reactive saucepan to avoid metallic flavors from acidic lemon juice.
- Stir constantly during cooking and avoid letting the curd boil to prevent curdling.
- Allulose is preferred keto sweetener; alternative sweeteners may affect texture.
User Reviews
Overall Rating
5
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