Sugar-free Lemon Curd

Name: Sugar-free Lemon Curd
Yield: 1 serving
Ingredients: 5 egg yolks; 2 eggs; Zest of 1 lemon; 6 tablespoons lemon juice; 2/3 cup low carb sweetener; 1/4 cup chopped butter; dash salt

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Course
Condiments, Others
Cuisine
Keto

Sugar-free Lemon Curd

Iris Warren

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This Sugar-free Lemon Curd is a creamy delicious lemony treat that's so easy to make and only needs 4 ingredients. Makes a great pie or tart filling, dessert topping, or spread and tastes great right off the spoon too!

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Ingredients

5 egg yolks
2 eggs (or an additional 4 egg yolks)
Zest of 1 lemon
6 tablespoons lemon juice (fresh from 3 large lemons or 4, if small, or bottled)
2/3 cup low carb sweetener (75 grams--see Recipe Notes for alternatives)
1/4 cup chopped butter (60 grams)
dash salt

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Instructions

Fill a large bowl with the eggs and egg yolks, lemon zest, sweetener, lemon juice, and salt.
Place the bowl on top of a saucepan. Heat the water over low heat and start to whisk.
Stir continually while the curd thickens, to prevent the mixture from sticking to the bottom of the pan. Take care to not let the mixture heat too quickly to prevent the eggs from cooking separately from the curd.
Heat and whisk until the curd reaches 170 degrees Fahrenheit. If you don't have a cooking you can stop stirring and heating when the curd is a lumpy solid state. This should take 10-20 minutes.
While the curd is still hot, fold the butter gently into the curd until it's completely melted.
If desired, strain the curd to separate out any zest pieces or bits of egg that may have solidified.
Let the curd cool to room temperature or place in the refrigerator to chill. If desired, place plastic wrap on the surface of the curd or cover with a bowl to prevent a 'surface skin' from forming.

Notes

Sweetener: You can use almost any sweetener you like, just make adjustments if needed. The measurement for the low-carb sweetener in this recipe is for a 1:1 substitute for sugar. Some sweeteners don't have the same sweetness of sugar.
You can use maple syrup or honey, however, if you use coconut sugar, the curd will be darker, but it will work. Maple syrup and honey are sweeter than sugar so you'll want to use 1/3 to 1/2 the amount.
You can also reduce the amount of the main sweetener to 3/8 cup and use 1/16 teaspoon of stevia extract.
Eggs and egg yolks: You can make this recipe either as written, or if you want to make a lemon curd using only egg yolks, you can substitute 2 yolks for each whole egg.
Double Boiler Alternatives: You can also make this curd using a saucepan over low heat, but you'll have to take extra care to not overheat the curd.
To use the bowl method (aka "DIY Double Boiler"), fill a saucepan with some water and place a large bowl on top of it, making sure it’s not touching the water, and keep the stove temperature on a low simmer.
Heating Information: Make sure that the water doesn't boil vigorously or touch the bottom of the top double-boiler pan or bowl. All you want and need is steam for the curd to cook.
Lime Curd Alternative: Simply use lime juice and zest in place of the lemon juice and zest. Likely you'll want to add a bit more sweetener as well.