It’s almost the end of summer and all I’m in the mood for are citrusy desserts! The good news is, this keto lemon curd recipe takes only 10 minutes to make and goes well with all kinds of desserts. You can use it in tarts, cheesecakes, as a topping or simply eat it on its own. Do whatever you gotta do booboo, but this is my new favorite keto indulgence. Perfectly tangy, has lots of pizzaz and it isn’t overrated at all.
All you need is lemon juice and zest, eggs, a keto-friendly sweetner (I used erythritol) and some unsalted butter. Wait, so all you need is only four ingredients? That’s right. This is only one of the few reasons this may be the most perfect keto lemon curd recipe.
What is lemon curd?
Lemon curd is a very rich dessert topping, filling or spread. Its origins date back to the early 1800’s in England. Traditionally made with lemons (more modern versions include limes and other citruses), it’s a perfect zesty addition to a variety of desserts, including cookies, cakes, ice cream, tarts and more. Speaking of which, if you’re a fan of tarts like me, check out my Keto Lemon Curd Mini Tarts Recipe with blueberries and mint!
How to make sugar-free lemon curd?
I used to be terrified of cooking anything over simmering water. “What if water gets inside?”, “How does this even work?”, “I’ve been mixing for so long now and it’s not thickening up!”… and so on. If these questions are poking your brain and soul, just stop right there. It’s honestly very easy to make, as long as you follow instructions.
- If you don’t own a double boiler, you can easily fake one. Wait, what? YES. All you need to do is fill a large pot with water, around halfway, and bring to boil. After it boils, lower down the heat and simmer. You don’t want big bubbles. We’re talking “barely there but still alive” kind of bubbles.
- Ideally, you should place all ingredients in a heatproof ceramic or glass bowl. However, I like to live my life on the edge and used this stainless steel bowl from Ikea. I had to hold it wearing a heat resistant glove (otherwise you WILL burn yourself), but it worked.
- Whisk all ingredients for ten minutes. For most of the time, you will see nothing but a slightly frothy liquid. And BAM! In one moment it will begin to thicken very quickly. Once your satisfied with the texture, set aside and cool.
- If your lemon curd is lumpy, it simply means you held it over water for too long. To get rid of lumps, pour it through a fine strainer. You can do it twice if you want it to be extra silky and smooth.
The Most Perfect Keto Lemon Curd Recipe
Course: DessertDifficulty: Easy24
tablespoons10
minutes43
kcalTired of keto cheesecakes? Me neither, but I like variety and this keto lemon curd recipe totally hit the spot. 4 ingredients, 10 minutes. Ready, set, go!
Ingredients
100 g unsalted butter
50 g erythritol
2 lemons (juice + zest)
3 eggs
1 egg yolk
Directions
- Fill half of a large pot with water. Bring to boil, then lower down the heat and simmer.
- Add all ingredients to a heatproof ceramic or glass bowl and place over simmering water. Your bowl should “float” and not touch the bottom of the pot.
- Whisk the mixture for about ten minutes. Watch it closely to prevent lumps from forming. Once your curd begins to thicken (it will kind of resemble mayonnaise), remove from heat.
- Cool it down and store it in the fridge, in an airtight container for up to 7 days.
Notes
- Macros (per tablespoon): 43 kcal – 4.2g fat – 0.5g carbs (0.4g net) – 0.9g protein
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