Keto Lemon Curd
A silky keto lemon curd made with six egg yolks, butter, fresh lemon and allulose, which stays smooth in the fridge instead of crystallizing like erythritol. Cooked low and slow, strained, then finished with zest. 1g net carbs per 2 tablespoons.
Equipment
- Heavy stainless steel saucepan not aluminum
- Whisk
- Fine-mesh sieve
- Glass jar with a lid
Ingredients
- 1/2 cup unsalted butter 113 g, cubed
- 1/2 cup fresh lemon juice about 3-4 lemons
- 1 cup powdered allulose 160 g
- 6 large egg yolks
- 1 pinch fine salt
- 1 tbsp finely grated lemon zest
Instructions
- Melt: Melt the unsalted butter in a heavy stainless saucepan over low heat without letting it bubble.
- Combine: Off the heat, whisk in the fresh lemon juice, powdered allulose, large egg yolks and fine salt until smooth.
- Cook: Return to low heat and whisk constantly 8-10 minutes, until it coats the back of a spoon and a finger line holds, or reads 170°F. Do not let it boil.
- Strain: Press the hot curd through a fine-mesh sieve into a bowl or jar, then stir in the finely grated lemon zest.
- Chill: Press plastic wrap onto the surface, cool 30 minutes, then refrigerate at least 3 hours to set.
Notes
Use allulose. Erythritol crystallizes as the curd chills and turns it gritty.
Low heat, constant whisking. Pull the pan off at the first bubble.
It thickens as it chills. Judge the set after 3 hours in the fridge, not straight off the stove.
Storage: refrigerate up to 1 week, or freeze up to 3 months.