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!
Ingredients
- 2 Lemons (zest & juice)
- 2 Eggs (beaten)
- 50 g Unsalted butter
- 130 g Powdered erythritol
Instructions
- 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!
Notes
This curd usually works best when cooked and served on the same day, so keep this in mind if using it on a pie.
Nutrition
Serving: 100mlCalories: 421kcalCarbs: 2gProtein: 11gFat: 41g
Tried this recipe?Let us know how it was!