This lemon curd is super delicious! Made with ingredients you probably have on hand, this super easy low-carb Lemon Curd recipe comes together within minutes and provides just the right amount of citrus and sweet! This recipe is also used for our Easy No-Bake Lemon Cheesecake—it’s to die for, so make sure you give it a try too.
Best of all, lemon curd will keep in an airtight container in the fridge for up to 4 weeks.
INGREDIENTS:
- 1 stick butter
- ½ c. lemon juice
- 6 egg yolks
- ⅔ c. sweetener blend
- ½ tsp. dried lemon peel
- ¼ tsp. salt
STEP 1: Melt butter in a small saucepan over low heat. Remove the pan from the heat.
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STEP 2: Gently whisk in lemon juice, egg yolks, sweetener, lemon peel and salt.
STEP 3: Return to heat and raise temperature slightly, to medium-low. Whisk continuously until mixture thickens—approximately 3-5 minutes.
STEP 4: Pour mixture into a canning jar and let cool. Store in the refrigerator.
Easy Lemon Curd
Equipment
- canning jars
Ingredients
- 1 stick butter
- ½ c. lemon juice
- 6 egg yolks
- ⅔ c. sweenter blend
- ½ tsp. dried lemon peel
- ¼ tsp. salt
Instructions
- Melt butter in a small saucepan over low heat. Remove the pan from the heat.
- Gently whisk in lemon juice, egg yolks, sweetener, lemon peel and salt.
- Return to heat and raise temperature slightly, to medium-low. Whisk continuously until mixture thickens—approximately 3-5 minutes.
- Pour mixture into a canning jar and let cool. Store in the refrigerator.
Nutrition
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Just curious if there is anything else that you can use the lemon curd with besides the cheese cake. Thanks!
It tastes delicious on top of unsweetened Greek yogurt, keto ice cream, spread on top of magic protein toast….. lots of options!