How to Make Sugar Free Lemon Curd
Spread on low carb bread for a sumptuous breakfast, ripple through Keto vanilla ice cream or use as a filling for pies and cakes! Sugar free lemon curd has many wonderful uses. If you're like me, you can even sneak a quick spoonful for a satisfying quick sweet treat.
- 1/2 cup / 120g butter
- 1/2 cup / 120ml lemon juice (ca 4 lemons)
- 6 egg yolks
- 3/4 cup / 90g powdered erythritol
Melt the butter over a low heat in a saucepan.
Take the pot off the stove and add the lemon juice, powdered sweetener and egg yolks.
Return the saucepan to the stove (low heat). Whisk the mixture continuously for a few minutes until it thickens.
Fill into an airtight jar and store in the fridge.
Nutrition is based on 12 generous servings of 2 tbsp each. This means you can enjoy 2 slices of bread with sugar free lemon curd for breakfast!
You can add the zest of 1 lemon to the recipe for additional zing. Simply grate it into the mixture when you add the lemon juice.
Calories: 101kcal | Carbohydrates: 1.2g | Protein: 1.5g | Fat: 10.4g | Sugar: 0.3g