Sugar Free Lemon Curd
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
A sugar free version of traditional lemon curd, this is gluten free and low carb and completely delicious. Use it as you would shop-bought curd: in layer cakes, poured over pancakes or sugar free ice cream, spread on toast, or however you like to have it!
Course:
Breakfast, Celebration, Dessert, Entertaining, Sauce, Snacks
Servings: 1 jar (250g/1 cup)
Ingredients
- 2 medium eggs + 2 medium egg yolks
- 100 g (1/2 cup) xylitol (or sweeten to taste with extra xylitol and/or liquid stevia)
- 2 lemons, zest and juice (I strongly recommend using organic or at the very least unwaxed when using the zest)
- 110 g (1 stick) unsalted butter, softened and cut into small cubes
Instructions
-
Whisk the eggs, egg yolks and xylitol together in a medium saucepan. Add the lemon zest and juice and the cubed butter, then place the pan over a low-medium heat. Whisking constantly, heat the mixture gently, and keep whisking and heating until it is thickened, which should take about 5-10 mins. You will need to keep a close eye on the curd. After a couple of mins it will start to thicken - from this point, make sure you regularly take the pan off the heat, whisk a bit, then return it to the heat, to keep the mixture from getting too hot, boiling and curdling. After about 5 mins of this, the mixture should be nice and thick and easily coat the back of a spoon.
-
Pour the curd into a cool bowl and allow to cool completely on the counter at room temperature, before pouring into a sealed jar and keeping in the fridge for up to 2 weeks.