Keto Sugar Free Lemon Curd is a low carb, paleo, creamy, tangy, refreshing lemon curd that can be used as filling in pies, tarts, lemon bars, parfaits, and other keto baked goods.
In a small saucepan (not heated yet), combine sweetener, lemon juice, lemon zest, and whole eggs. Whisk until combined.
Add the butter and cook over medium-low heat, while stirring continuously with a whisk or wooden spoon, until the first bubble appears and the curd is thick enough to hold marks of the whisk or spoon, about 4-7 minutes.
Strain with a mesh strainer if needed. Transfer the warm lemon curd to a jar and cover the surface with plastic wrap.
Refrigerate until cold, then remove the plastic wrap and replace it with a lid. The lemon curd will keep fresh in the refrigerator for about 1 week. Makes just under 2 cups.
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Notes
Tips:Try to use fresh lemon juice for lemon curd, not the store-bought prepared concentrate variety for a better-tasting result.Don’t use aluminum or unlined copper pans or spoons when heating the curd. They could have a reaction with the acids in the lemons and can discolor the curd and create a metallic aftertaste.*all nutritional data are estimates based on the products I used*Yield: 2 cups, Serving Size: 1 tbsp, Amounts per serving- Net Carbs per Serving: 0g