Keto Lemon Curd
This creamy Keto Lemon Curd is sweet, tangy, and ultra-smooth — all without the sugar! Perfect for low-carb desserts, breakfasts, or as a guilt-free spoonful straight from the jar.
Ingredients
- 3 large egg yolks
- 1/3 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/2 cup powdered erythritol (or keto sweetener of choice)
- 1/4 cup unsalted butter, cubed
Instructions
Whisk the Base:
- In a saucepan off the heat, whisk together the egg yolks and powdered erythritol until smooth and slightly pale.
Add Lemon Elements:
- Stir in the fresh lemon juice and zest. Whisk until fully combined.
Cook Low and Slow:
- Place over low heat and whisk constantly for 7–10 minutes, until the mixture thickens and coats the back of a spoon. Do not boil.
Finish It Off:
- Remove from heat. Whisk in the butter cubes until smooth. For the silkiest texture, strain through a fine mesh sieve. Let cool, then store in a sealed jar in the refrigerator.
Notes
- Store in the fridge up to 7 days
- Freeze in airtight containers for up to 3 months
- Use in keto tarts, cheesecakes, pancakes, or enjoy by the spoon!
- Don’t skip the straining step for a smoother finish
- For a dairy-free version, substitute butter with coconut oil