Sugar-Free Lemon Curd (LC)
Lemon Curd is a delicious treat that is often made with lots of sugar. This sugar-free version is perfect for those on a low-carb diet. It is easy to make and can be used on a variety of desserts.
Lemon Curd is a delicious treat that is often made with lots of sugar. This sugar-free version is perfect for those on a low-carb diet. It is easy to make and can be used on a variety of desserts.
- Carbohydrate 0.979663750805919 g
- Cholesterol 14.4416666666667 mg
- Fat 2.242345 g
- Fiber 0.0101666668555161 g
- Protein 0.648960416702153 g
- Saturated Fat 1.36727475 g
- Serving Size 1 1 (21g)
- Sodium 30.07554166676 mg
- Sugar 0.969497083950403 g
- Trans Fat 0.148686208333333 g
- Calories 26 calories
Step-by-step
- Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
- Blend the rest of the ingredients together, with either a stick blender or standing blender.
- Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).
- Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.
- Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.
- Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more). It can keep in refrigerator up to one week.
Most cooks fail at making fruit curds by applying direct, unchecked heat that turns delicate egg proteins into scrambled bits. Achieving a smooth emulsion requires either a double boiler or a heavy-bottomed saucepan kept over low heat to distribute thermal energy evenly. Direct exposure to a high burner will scorch the dairy solids and ruin the texture before the mixture reaches the necessary thickness.
Using a blender to combine the eggs, yolk, juice, sweetener, and salt before heating incorporates air and ensures the sweetener dissolves completely without granules. Liquid artificial sweeteners perform best here because powdered sugar substitutes often introduce chemical off-flavors or fail to dissolve uniformly in the citrus juice. Freshly squeezed lemon juice provides the necessary acid content to react with the eggs and thickens the base properly during cooking.
Monitoring the temperature precisely with an instant-read thermometer ensures the curd reaches 170 degrees Fahrenheit without crossing into boiling territory, which breaks the emulsion entirely. Visual cues are equally reliable; drag a spatula across the bottom of the pan to check if it leaves a distinct trail, or watch for the liquid to coat the back of a spoon thickly. Removing the pan promptly at this specific stage prevents the eggs from overcooking and yielding a grainy finish.
Incorporating frozen butter pieces immediately after removing the pan drops the temperature quickly while adding fat to smooth out the sharp citrus edge. Pressing a piece of plastic wrap directly onto the surface of the warm curd prevents an unappealing skin from forming during the chilling process. Stored in an airtight container in the refrigerator, this preparation remains fresh for up to one week.
