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Low-Carb Lemon Curd Recipe
A favorite here in the CarbSmart kitchen is Lemon Curd. So how about a Low-Carb Lemon Curd recipe for topping Low-Carb lemon cupcakes, Low-Carb lemon donuts, or even our Lemon Berry Custard with Gingersnap Crusts. It’s also an ideal base for tart fillings, cake layers and Low-Carb ice cream!
This recipe was morphed from two of my favorite cooks. It’s a beautiful recipe and you control the sweetness by adding concentrated sweetener drops after the curd is well-chilled.
PrintLow-Carb Lemon Curd Recipe
This recipe was morphed from two of my favorite cooks. It’s a beautiful recipe and you control the sweetness by adding concentrated sweetener drops after the curd is well-chilled.
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 minutes
- Yield: 2 cups (32 tablespoons) 1x
- Diet: Diabetic
Ingredients
- 1/2 cup ice-cold, unsalted butter – cut into 1/2 inch cubes
- 1 cup lemon juice — freshly squeezed
- 1/4 cup sugar equivalent, powder after measuring
- 1/2 teaspoon EzSweetz concentrated stevia drops to equal 1 cup sugar equivalent
- 3 large eggs
- 1 large egg yolk
- 2 tablespoons lemon zest
- 1 pinch Kosher salt
Instructions
- Cut well-chilled butter into 1/2 inch cubes.
- Measure, then powder, your granular sweetener in a clean coffee grinder. (I use one dedicated to grinding sweeteners and nuts/seeds.)
- In a microwave safe bowl, whisk powdered sweetener and eggs until smooth—2-3 minutes. This is the way to get a workout. Yolks will thicken slightly and turn pale yellow. Stir in lemon juice and zest. Add cubes of chilled butter and stir to coat butter with egg mixture.
- Microwave on high at 1 minute intervals, stirring completely after each minute. Curd is done when it coats the back of a spoon: dip the spoon and run your finger down the back side. It should remain separated and feel thickened. (About 5-8 minutes).
- (Optional Step) If you want a smooth curd, run it through a mesh strainer as soon as you remove it from microwave. Press with the back of a spoon and be sure to scrape the underside of the strainer to get all that lemon curd goodness back into your strained curd! I strain mine because I like it silky and smooth.
- Cool completely. Curd will continue to thicken as it cools. Lemon curd will last 2-3 weeks in the fridge, or portion and freeze it for up to 3 months.
- After curd is well-chilled, taste for sweetness level and adjust to suit your tastes with drops of your favorite concentrated sweetener such as EZSweetz or concentrated Stevia drops.
Notes
Serving Ideas: Use in all types of desserts or on low carb scones and biscuits.
Notes: A delicious lemon curd recipe that will serve you well for all sorts of desserts or for use with low carb biscuits, scones and biscotti.
You can make Lemon Curd using Meyer lemons which are a sweeter variety of lemon but if you do, cut back on the sweetening combination to about ½ cup sugar equivalent. You can also make Lime Curd made with freshly squeeze key limes or widely available Persian limes.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 36
- Fat: 4g (70.0% calories from fat)
- Carbohydrates: 3g (Net Carbs 1g)
- Fiber: 2g
- Protein: 1g
You can make Lemon Curd using Meyer lemons which are a sweeter variety of lemon but if you do, cut back on the sweetening combination to about ½ cup sugar equivalent. You can also make Lime Curd made with freshly squeeze key limes or widely available Persian limes.
I keep lemon curd made up in the ice box at all times and even have an entire recipe portioned out and frozen in ice cube trays, then stored in a zip top bag for quick use in recipes. Each cube is ⅛ cup.
 | Originally published in the May 2013 issue of CarbSmart Magazine. 131 Pages. Articles by Dana Carpender, Amy Dungan, Ed Stockly, Susie T. Gibbs, Tracey Rollison, Misty Humphrey, and many more. Also includes 24 low carb/high fat recipes. |
More Low-Carb Recipes & Articles by Susie T. Gibbs.
Copyright © 2012 Fluffy Chix Cook. All rights reserved.
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