Sugar-Free Homemade Lemon Curd
Indulge in the tangy-sweet goodness of **Sugar-Free Homemade Lemon Curd**, a velvety delight that's both rich and guilt-free, thanks to the use of granulated erythritol as a natural sweetener. Bursting with the vibrant flavor of freshly squeezed lemon juice and aromatic zest, this low-carb recipe creates a creamy, luscious curd that’s perfect for spreading on toast, drizzling over desserts, or layering into your favorite baked goods. With just 10 minutes of prep, simple ingredients like unsalted butter, eggs, and a hint of vanilla, this homemade lemon curd is a sugar-free twist on a classic treat. Strained for a smooth, luxurious texture and made to keep for up to two weeks, it’s the ultimate condiment for lemon lovers and keto enthusiasts alike.
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Ingredients
- 3 large lemons
- 1 tablespoon lemon zest
- 1 cup granulated erythritol
- 6 tablespoons unsalted butter
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
Directions
Step 1
Start by zesting one of the lemons until you have approximately one tablespoon of zest. Then, juice the lemons until you have about 1/2 cup of fresh lemon juice. Set aside.
Step 2
In a medium saucepan, combine the granulated erythritol and lemon zest. Use your fingers to rub the zest into the erythritol to release the oils.
Step 3
Add the egg yolks and whole eggs to the saucepan and whisk the mixture until it is fully combined and slightly frothy.
Step 4
Place the saucepan over low heat and add the lemon juice and butter. Cook the mixture, stirring constantly with a rubber spatula, scraping the sides and bottom of the pan to prevent sticking or curdling.
Step 5
Continue to cook the curd until it thickens and coats the back of the spatula, about 10-12 minutes. It's important to keep the heat low and stir continuously to prevent curdling.
Step 6
Once the curd is thickened, remove it from the heat and stir in the vanilla extract.
Step 7
Strain the lemon curd through a fine-mesh sieve into a bowl to remove any bits of cooked egg and zest for a smooth finish.
Step 8
Allow the lemon curd to cool slightly at room temperature, then transfer it to a jar or airtight container.
Step 9
Refrigerate the lemon curd for at least 2 hours to allow it to firm up before using. It will keep in the refrigerator for up to two weeks.
Nutrition Facts
| Serving size | (652.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1013.0 |
| Total Fat 96.5g | 0% |
| Saturated Fat 49.8g | 0% |
| Cholesterol 1113mg | 0% |
| Sodium 241.4mg | 0% |
| Total Carbohydrate 223.0g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 5.2g | |
| Protein 26.0g | 0% |
| Vitamin D 156.6IU | 0% |
| Calcium 208.4mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 530.0mg | 0% |
Source of Calories