This silky smooth keto lemon curd has the perfect amount of tart to make those vibrant lemon bars you can never eat just one of. You can eat it by the spoonful like I do or slather it on top of keto coconut cake.
This post contains affiliate links and I will be compensated if you make a purchase after clicking on those links.
Lemon is one of my absolute favorite dessert flavors. Lemon curd is so simple and quick to make and of course is so much better homemade. It is very versatile and provides an array of possibilities.
It always seemed to me as though lemon was strictly a summer dessert flavor but prime growing season ranges from late winter to early summer. Of course, you can get lemons year-round. I for one, will do anything to make it feel like the warm sunny days are here!
Making Keto Lemon Curd
There are just 5 ingredients in this recipe, most of which you should have on hand. It only takes 20 minutes to make. Make sure you use a double boiler, so you don’t burn the eggs. To make a double boiler, place a pot on the heat source filled about 1/4 full of water. Place a glass or stainless-steel bowl or another pot over the top of the first pot. You don’t want the water touching the bottom, so make sure the bowl or pot are large enough to stay atop the water.
Zest the lemons for 2 teaspoons zest, about 2 lemons. Juice the lemons for 3/4 cup, about 6 lemons. Place both the juice and the zest in a sauce pan on medium-high heat just until it comes to a boil.
While the lemon juice is heating, separate and whisk the eggs in a medium size bowl, slowly add the erythritol or powdered Swerve while whisking. Add the salt.
Remove the lemon juice from the stove, and very slowly add it to the eggs, continually whisking. Then, transfer the eggs to the pot and place on the double boiler on medium heat. Continue to whisk until it thickens.
Remove from heat and add the butter, stir until butter is melted and incorporated. Cover with plastic wrap directly on top of the curd to prevent a “skin” from forming. Cool rapidly and immediately, preferably with an ice bath. Refrigerate for up to a week.
Have fun cooking!
Have you made this RECIPE? Please leave a comment below and let me know what you think.
Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.
Join our email list! You’ll receive the lastest email each time a new recipe comes out.
Keto lemon curd
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 1/2 cups 1x
- Category: Sweet Treats
- Method: Stove Top
- Cuisine: American
Description
Silky smooth keto lemon curd.
Ingredients
2 whole eggs
4 egg yolks
3/4 cup fresh squeezed lemon juice
2 teaspoons lemon zest
1/8 teaspoon kosher salt
1 cup erythritol or powdered Swerve
10–12 tablespoons butter
Instructions
Place a double boiler set up on medium to medium low heat with water at a simmer.
Zest lemons for 2 teaspoons zest (about 2).
Juice lemons (about 6) for 3/4 cup.
Place on medium-high heat just until it comes to a boil.
While the lemon juice is heating, separate and whisk eggs in a medium size bowl, slowly add the sweetener while whisking.
Add the salt.
Remove the lemon juice from the stove, and very slowly add it to the eggs, continually whisking.
Transfer the eggs to the pot and place on the double boiler on medium heat. Continue to whisk until it thickens.
Remove from heat and add butter, stir until butter is melted and incorporated.
Cover with plastic wrap directly on top of the curd to prevent a “skin” from forming.
Cool rapidly and immediately, preferably with an ice bath.
Refrigerate for up to a week.
Notes
Don’t use granulated Swerve, it will crystalize.Â
Leave a Reply