Sugar Free Lemon Curd
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5
Sugar Free Lemon Curd
Description
The Sugar Free Lemon Curd recipe blends butter melted over low heat with fresh lemon juice, powdered sweetener like allulose or erythritol, and egg yolks. The mixture is returned to low heat and whisked continuously to gently thicken without curdling, resulting in a smooth, tart, and creamy lemon curd.
Its tangy citrus flavor is balanced by the creamy butter base and mild sweetness from the sugar substitute. The curd can be stored refrigerated in an airtight jar and enjoyed as a spread on bread, topping for desserts, or ingredient in recipes where traditional lemon curd is used.
A tip for more flavor is to add lemon zest during preparation. The recipe specifies nutritional information per serving and the suitability of allulose as a substitute sweetener based on sweetness level compared to sugar.
Ingredients
- ½ cup / 120g butter
- ½ cup / 120ml lemon juice (about 4 lemons)
- 6 egg yolk
- 1 cup allulose powdered, 160g, or ¾ cup / 120g powdered erythritol
Instructions
- Melt the butter over a low heat in a saucepan.
- Take the pot off the stove and add the lemon juice, powdered sweetener and egg yolks.
- Return the saucepan to the stove (low heat). Whisk the mixture continuously for a few minutes until it thickens. Taste and adjust sweetener if necessary.
- Fill into an airtight jar and store in the fridge.
Notes
- Each portion contains about 6g net carbs, with 12 servings made at 2 tablespoons each.
- Add zest of one lemon when mixing lemon juice for enhanced lemon flavor.
- Allulose is less sweet than sugar, so use larger amounts as specified compared to erythritol or sugar.
- Store the curd in an airtight jar in the refrigerator for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Total Carbohydrates | 1.2g | 0% |
| Protein | 1.5g | 3% |
| Fat | 10.4g | 16% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.