Keto Lemon Curd
Lemony, tangy, not-too-sweet and delicious #KetoLemonCurd recipe from Food Network's INA GARTEN but #Ketoified. This is a great #dessertrecipe if you love #lemoncurd and are eating, cooking, or just trying out the #ketogenic way of eating.
Servings: 3 cups
Equipment
- Mixer
- Sauce Pan
- Zester
- Whisk
- Citrus Juicer
Ingredients
- 3-4 Lemons
- 1 1/2 cup Monksweet https://ketomtngirl.com/product/monksweet-plus-monk-fruit-stevia-erythritol-blend-non-gmo-low-carb-sweetener-by-steviva
- 4 large Eggs
- 1/2 cup Lemon Juice (3-4 Lemons)
- 1/8 tps Kosher Salt
- 1/4 Pound Unsalted Grass Fed Butter
Instructions
- Using a zester, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the monksweet and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Notes
Uses for Lemon Curd: I like to keep Lemon Curd stocked in the fridge (especially in the summer) for last minute recipes. Not only is it a tasty treat in itself but it can also be used as a pie topping, ice cream sauce, custard filler, Lemon Mouse, or even cocktail mixtures.
