A staple in any baker's arsenal, lemon curd is a cooked mixture of eggs, lemon juice and zest, sweetener, and butter. It's a versatile lemony spread or citrusy topping. Our recipe makes it low-carb, with as little as 2g carbs per 100g!
Low-Carb Lemon Curd
Low-Carb Lemon Curd
A staple in any baker's arsenal, lemon curd is a cooked mixture of eggs, lemon juice and zest, sweetener, and butter. It's a versatile lemony spread or citrusy topping. Our recipe makes it low-carb, with as little as 2g carbs per 100g!
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
Ingredients
- 2 Lemons (zest & jucie)
- 2 Eggs (beaten)
- 50g Unsalted Butter
- 130g Powdered Erythritol
Directions
- In a heatproof bowl over a pan of simmering water, add the lemon zest (1 tbsp) and lemon juice (60ml), powdered erythritol and butter.
- Stir occasionally until the butter has melted.
- Turn the heat to medium/low and use a whisk to stir in the beaten eggs. Be careful not to scramble the eggs!
- Gently whisk the mixture over the low heat for approx 10 minutes, until it thickens to the consistency of custard.
- Pour the curd through a sieve into a clean jar to remove the zest.
- Cool for an hour and serve, any longer and the curd may crystallise. Enjoy!
1 comment
I made this last week. I thought I’d add my little trick so the curd does not crystallize. I switched the Powdered Erythritol for Allulose. It does not crystallize as erythritol will. You do need to use a bit more because Allulose isn’t as sweet.
The curd was used inside low carb cake layers and it turned out beautifully and delicious!