Keto Homemade Lemon Curd
Elevate your dessert game with this tangy, creamy Keto Homemade Lemon Curd that’s bursting with refreshing citrus flavor and perfect for a low-carb lifestyle. This guilt-free treat swaps traditional sugar for granular erythritol, ensuring it’s keto-friendly without sacrificing sweetness. Freshly squeezed lemon juice, vibrant lemon zest, and rich egg yolks come together in a foolproof double boiler method to create a velvety curd, while butter and vanilla extract lend luxurious depth and smoothness. Ready in just 25 minutes, this versatile lemon curd is perfect for layering in desserts, spreading on keto-friendly bread, or simply enjoying by the spoonful. Store this zesty delight in the fridge for a week-long burst of sunshine in every bite!
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Recipe Information
Ingredients
- 4 large Egg yolks
- 3/4 cup Granular erythritol sweetener
- 1/2 cup Lemon juice
- 1 tablespoon Lemon zest
- 6 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
In a heatproof bowl, whisk together 4 large egg yolks and 3/4 cup of granular erythritol sweetener until the mixture is well combined and the sweetener begins to dissolve.
Add 1/2 cup of freshly squeezed lemon juice and 1 tablespoon of lemon zest to the egg mixture. Whisk until fully incorporated.
Set up a double boiler by filling a saucepan with a few inches of water and bringing it to a simmer. Place the bowl with the lemon mixture over the saucepan, ensuring it does not touch the water.
Cook the mixture, whisking constantly until it thickens enough to coat the back of a spoon. This should take about 10-15 minutes.
Remove the bowl from the heat and immediately whisk in 6 tablespoons of diced unsalted butter a few pieces at a time, allowing each piece to melt before adding the next.
Stir in 1 teaspoon of vanilla extract until fully combined.
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest for a smoother texture.
Allow the curd to cool completely before transferring it to airtight containers. Store in the refrigerator for up to a week.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 132 mg | 10% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
