Today’s recipe is sugar free lemon curd! It is a very simple, no bake recipe that takes only a few minutes to whip together and is made with butter and eggs! Can if get more keto than that?
It’s a very simple recipe the only takes one simple swap to be sugar free.
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What is lemon curd?
To start it is a delicious, SUPER keto dessert! You will commonly find lemon curd at a tea service or brunch, and it is used similarly to jam!
You will find me eating it with a spoon and big smile on my face. As I mentioned before curd is made with flavoring, in this case lemon juice and butter, eggs and some sort of sweetener.
Sugar Free Lemon Curd
You will notice in this recipe it calls for more sweetener that you see in most of my recipes. This is to make sure the dessert isn’t too tart. This recipe makes four small but satisfying servings. I used 20 drops of liquid unflavored stevia. The final product was still tart and not overly sweet to me.
If you do not like tart desserts, you can add more sweetener. I would start with 25 drops and explore from there. You can always top with whipped cream, which will tone down some of the tart flavors in each bite.
Where to Buy Lemon Curd
If you want to try lemon curd before making it to see if you like it, check your favorite local brunch places. Another good place to look is a tea shop or a store that carries a lot of tea and accessories. You will often times find it with the jams and jellies. While I eat my sugar free lemon curd with a spoon you often see people putting it on scones.
When you find lemon curd at the store, be careful they will probably not be sugar free. This is why I prefer to make mine at home using this recipe.
Sugar Free Lemon Curd Recipe Tips
- Recipe can be easily doubled, but not cut in half. If you cut the recipe in half your blender won’t have enough volume to blend properly.
- You do not need a high speed fancy blender for this recipe. I have used my high powered blender, my stick blender or an older regular ole blender, all with the same results!
- After blending the mix might look clumpy or even curdled. Its normal, its just the butter in tiny clumps and it will melt and get nice and smooth as it warms.
- Make sure to heat the mixture slowly while whisking. You don’t want anything boiling or even simmering as it will ruin the curd.
- If you don’t have lemon essential oil, use a teaspoon of lemon zest instead.
- 1/3 cup lemon juice -About 2 large lemons
- 6 tablespoons salted butter, in smaller cubes
- 2 whole eggs
- 2 egg yolks
- 1/4 teaspoon vanilla
- 20 drops liquid unflavored stevia
- 4 drops lemon essential oil
- Place all the ingredients in a blender and blend until smooth.
- Pour the mix into a medium sauce pan over medium low heat.
- Stir the mix while heating. The butter will melt and slowly thicken up.
- When the mixture has thickened it is done. Usually about 6-8 minutes or until the mixture is 170 degrees.
- Pour the curd into individual serving dishes, cover tightly and refrigerate.
- Chill until the mixture has cooled completely and thickened it a bit further. After 2 hours or longer. You can make this up to 2 days in advance. Just make sure it is covered well.
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Amount Per Serving: Calories: 287 Total Fat: 26g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 231mg Sodium: 184mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 6g
While I enjoy my curd with a big spoon, there are a lot of desserts that incorporate sugar free lemon curd. You can see I baked my Thanksgiving Cranberry curd into a tart shell, here.
Cranberry Curd Tart Recipe
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