My Favorite Low Carb Lemon Curd
An easy recipe for low carb lemon curd that's tart, sugar-free and doesn't require the use of a food processor or double boiler. Do you have 10 minutes?
Servings 10
Calories 120kcal
Ingredients
- 3/4 cup (6 ounces) lemon juice, about 3-4 large lemons
- 1/2 cup low carb sugar (or Swerve, or Lakanto Monkfruit)
- 4 large eggs
- 4 large egg yolks
- the zest from all of the lemons
- 1/4 teaspoon stevia glycerite
- 6 tablespoons salted butter
- 1 tablespoon arrowroot powder (tapioca starch or cornstarch)
Instructions
- Measure the erythritol and arrowroot powder and put them in a medium pot. Stir together.
- Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the erythritol.
- Separate 4 eggs and add the yolks to the erythritol in the pot. Add the 4 whole eggs to the pot and whisk the eggs and erythritol together.
- Juice the lemons and measure 3/4 cup. Strain the lemon juice and stir it into the eggs.
- Turn the heat to medium and continuously whisk the mixture until it begins to thicken - it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken - all at once
- Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and add the stevia glycerite and salted butter incorporating completely.
- To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate. I like to make a water and ice bath in a larger bowl, set the bowl with the lemon curd inside of the bigger bowl and stir the lemon curd until it is cool.
- Store in an airtight container and refrigerate up to 2 weeks.
- Makes about 2 cups. Serving size is about 3 tablespoons with 2.5 net carbs per serving.
Nutrition
Calories: 120kcal | Carbohydrates: 2.6g | Protein: 3.74g | Fat: 10.7g | Cholesterol: 187mg | Sodium: 81mg | Fiber: 0.1g | Sugar: 0.64g