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Low-carb lemon curd

updated

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Ingredients for 1 servings:

  • 3 lemons
  • 40 g butter
  • 80 g sweetener (erythritol)
  • 10 dashes sweetener, liquid
  • 4 egg yolks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Grate the zest and juice the lemons. Bring the lemon juice and zest to a boil with the butter and erythritol, then remove from the heat and let cool briefly. Whisk the egg yolks in a bowl with a mixer and slowly add the hot liquid, stirring constantly. Return the mixture to the saucepan and heat over medium heat, stirring constantly, until the egg yolks begin to thicken. Do not boil, as this will cause the egg to curdle. Season to taste with liquid sweetener. The lemon curd will firm up a bit in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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