Low-Carb Lemon Curd
Rikke SvartangenLow-Carb Lemon Curd
Low-Carb Food Co
3 servings
5 minutes
10 minutes
421
British
Sauces, Dips & Dressings
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!
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!