Try this Sugar Free Lemon Curd recipe, or contribute your own.
- Carbohydrate 15.5752000208312 g
- Cholesterol 1001.80333354062 mg
- Fat 79.4684334116726 g
- Fiber 2.18400007380336 g
- Protein 12.1315666687667 g
- Saturated Fat 45.3693733828771 g
- Serving Size 1 1 cup (282g)
- Sodium 470.660000559658 mg
- Sugar 13.3911999470279 g
- Trans Fat 5.03407333888173 g
- Calories 796 calories
Step-by-step
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Let cool to room temperature, then cover and store in the refrigerator for up to one month.
Emulsifying egg yolks with citrus juice requires strict thermal control to prevent scrambling the proteins before they can thicken the mixture. Historically, English curds relied heavily on massive amounts of refined sugar and butter to stabilize the high acid content of fresh lemons, creating a spread originally served with afternoon tea cakes and scones. Omitting sucrose alters the structural integrity of the preserve, requiring a steady low heat source and constant motion during cooking to achieve the proper viscosity without curdling the yolks. Zest contains essential citrus oils that release more intensely when heated gently alongside the butter before the acidic juice is introduced. Straining the finished mixture through a fine-mesh sieve removes any accidental coagulated bits of egg, ensuring a glossy, uniform mouthfeel. While traditional recipes demanded white sugar for preservation, xylitol or similar zero-calorie sweeteners function primarily for sweetness here rather than chemical preservation. This batch yields approximately one and a half cups and maintains safe quality for up to thirty days when sealed tightly in the refrigerator. Leftover portions spread easily over morning toast, swirl into plain yogurt, or serve as a tart filling for quick pastry crusts long after the initial preparation.
