Our Keto Lemon Curd recipe is inspired by Ina Garten a.k.a. the Barefoot Contessa. Just twenty minutes of your time will yield one of the most versatile sweet condiments and will keep for 7 to 10 days refrigerated in a sealed container. Use it as a topping for Greek yogurt for breakfast or an ice cream sundae for dessert. Try it as a component when baking: keto cookies anyone? We incorporate Keto Lemon Curd into our Strawberry Lemon Ricotta Cheesecake. Keto Lemon Curd will give you a sweet sunny treat without the extra carbs and a jar of Keto Lemon Curd makes a wonderful gift.
Prep Time: 10 minutes, Total Time: 20 minutes. Yields 2 cups.
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Ingredients:
- 3 or 4 medium size Lemons
- 1 ½ Tbs Stevia
- ¼ Lb Unsalted Butter at room temperature
- 4 large Eggs
- ½ cup Lemon Juice
- 1/8 tsp fine Sea Salt
Preparation:
- Zest the lemons in a mixing bowl.
- Using an electric hand mixer, cream together the butter, stevia, salt and lemon zest for about 2 minutes, starting at a low speed to prevent to stevia from dusting up your kitchen.
- Add the eggs, one at the time, and incorporate them into the mixture.
- Pour in the lemon juice and continue to mix; the mixture will look like very small yellow cheese curds.
- Pour the mixture into a heavy-bottomed sauce pan over a low heat, stirring constantly. As soon as the mixture starts to heat it will turn homogenous. The curd will start to thicken as the first bubbles form.
- Remove the pan from the heat and continue to stir for an additional minute.
- Allow the keto lemon curd to cool, then transfer to a 2 cup-size container, cover and refrigerate until ready to use.
*Notes:
- Using Meyer lemons yields an extremely tasty lemon curd.
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