Lemon curd is a very versatile treat to have on hand. You can enjoy this mixed into full fat yogurt, add it as topping to a cheesecake, muffin or other baked goods, or simply use it as a creamy base for fresh berries. On a hot summer day, mix a little into full fat coconut milk and freeze for popsicles! Please share your ideas in the comments.
PREP TIME: 5 minutes
COOK TIME: 10 minutes
YIELD: 1 Cup (1 tablespoon per serving)
MACRONUTRIENT RATIO: 4:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
80 grams (1/3 cup) Lemon Juice, freshly squeezed
50 grams (1 large) egg
85 grams (5 large) egg yolks
113 grams (1 stick or 1/2 cup) butter
Sweetener of your choice (not included in nutritional calculation)
1In a small sauce pot, melt the butter over low heat just until it liquifies.
2Add all remaining ingredients to the melted butter. Using a whisk, stir very well to combine.
3Whisking constantly and making sure to scrape the bottom of the pot, continue cooking the lemon and egg mixture until it reaches 170 degrees. The mixture should begin to thicken just below simmering temperature. Once thickened, remove the pot from the heat.
4Taste the lemon curd and add the sweetener of your choice. None is needed for a tart lemon treat!
5Strain the cooked lemon curd through a fine mesh strainer to remove any cooked egg or lemon pith. This is an optional step to produce a very smooth final product, but not necessary. Enjoy!
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