My Favorite Low Carb Lemon Curd

• Produce

  • 1 All of the lemons, zest from

• Refrigerated

  • 4 Egg yolks, large
  • 4 Eggs, large

• Condiments

  • 3/4 cup Lemon juice
  • 1/4 tsp Stevia glycerite

• Baking & Spices

  • 1 tbsp Cornstarch or arrowroot

• Dairy

  • 6 tbsp Butter, salted

• Other

  • 1/2 cup Erythritol

Found on lowcarbmaven.com

Description

Directions

• Measure the erythritol and cornstarch (or arrowroot powder) and put them in a medium pot. Stir together.
• Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the erythritol.
• Separate 4 eggs and add the yolks to the erythritol in the pot. Add the 4 whole eggs to the pot and whisk the eggs and erythritol together.
• Juice the lemons and measure 3/4 cup. Strain the lemon juice and stir it into the eggs.
• Turn the heat to medium and continuously whisk the mixture until it begins to thicken - it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken - all at once
• Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and add the stevia glycerite and salted butter incorporating completely.
• To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate. I like to make a water and ice bath in a larger bowl, set the bowl with the lemon curd inside of the bigger bowl and stir the lemon curd until it is cool.
• Makes about 2 cups with bout 3 tablespoons per serving.

Nutrition