I love all things lemon. Lemon cake, lemon candy, lemon tea, the works. Lemon curd is a special favorite of mine, but it’s made with so much sugar, and I thought I’d have to give it up forever. Not so!
I found a low carb, sugar free lemon curd recipe, played around with it, and this is what I ended up with. It’s full of lemony deliciousness, though not as sweet as most people might be used to. If you prefer it sweeter, just add more sweetener.
And lemon curd’s not just for desserts anymore! Check out my Lemon Chicken recipe that uses it!
Sugar Free Lemon Curd
Makes 6 (1/4 cup) servings
1/2 cup butter
1/2 cup lemon juice
3 eggs, plus 1 egg yolk
1 tablespoon lemon zest — or the zest of one lemon
1 tablespoon sweetener — or your sweetener’s equivalent to 1/2 cup sugar
Cut the butter into 8 to 10 pieces and put it in the freezer until frozen.
With a blender (either standard or immersion), combine the remaining ingredients. Transfer them to a small saucepan or a double boiler. Cook over medium low heat, stirring with a whisk, until the mixture is thickened. You can tell it’s ready when you can coat the back of a spoon with it and when you draw a line in the curd with your finger and the line stays clear – the curd doesn’t move to try and fill in the empty space.
Remove the thickened mixture from the heat and add in the frozen butter. Whisk until the butter has melted completely.
You can use the curd immediately, or put it in the fridge where it will thicken more. Put a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming.
Makes about 1.5 cups
Per Serving (excluding unknown items): 192 Calories; 19g Fat (85.8% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 183mg Cholesterol; 197mg Sodium.
Exchanges: 1/2 Lean Meat; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
Updated 1/14/13: Fixed list of ingredients for better clarity