Description
This keto lemon curd is a simple and quick dessert made with just four key ingredients. It combines the perfect balance of sweetness and tartness, resulting in a smooth, creamy, and luscious spread that’s ideal for low-carb diets.
Ingredients
Ingredients
- 3 large eggs
- 3/4 cup granulated sweetener (keto-friendly)
- Zest of 3 lemons
- Juice of 3 lemons
- 6 tbsp unsalted butter, cut into small pieces
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Whisk the Eggs & Sweetener: In a medium saucepan, whisk together the eggs, granulated sweetener, lemon zest, and a pinch of salt for 1-2 minutes until the mixture is well combined and slightly frothy.
- Cook on Low Heat: Place the saucepan over low heat and add the lemon juice, butter pieces, and vanilla extract. Whisk constantly to prevent curdling, cooking until the mixture thickens and just starts to simmer. Once it begins to simmer, immediately remove from heat to avoid overcooking.
- Strain for a Smooth Texture: Pour the lemon curd through a fine-mesh sieve into a bowl to remove any lumps or cooked egg bits, ensuring a silky smooth consistency.
- Cool & Store: Allow the lemon curd to cool down to room temperature. Then transfer it to a jar or airtight container and refrigerate for at least 2 hours. The curd will thicken further as it chills and is ready to serve.
Notes
- Use a keto-friendly sweetener like erythritol or monk fruit to keep the recipe low-carb.
- Keep the heat low and whisk constantly to avoid scrambling the eggs.
- Store leftover lemon curd in the refrigerator for up to one week.
- The lemon zest gives a fresh citrus aroma, so don’t skip it.
- This recipe is perfect for topping keto-friendly desserts or simply enjoying with berries.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
