Lemon Curd
If you love lemons like I do, you'll definitely love this lemon curd which is rich, luscious and silky-smooth. I love the tangy, mildly sweet and refreshing taste. Using egg yolks only makes a thick texture with a golden color which I really like. But if you prefer a runnier texture, just reduce the amount of egg yolks and add some whole eggs. This Keto Lemon Curd is so versatile as you can enjoy it not only with bread but with pancakes, waffles, crackers, ice cream and so much more.
1. Add all the ingredients (except the butter) into a saucepan and whisk to combine.
2. Turn on the heat of the stove to low and cook, stirring constantly.
3. Once the mixture thickens and coats the back of the spoon, it is ready.
4. Turn off the heat and remove the pan.
5. Add the cold cubed butter and stir until the butter has melted.
6. Sieve the lemon curd to remove the lemon zest and rough lumps.
7. Store in clean and dry jars in the refrigerator for up to 2 weeks or frozen for months.
8. This lemon curd is rich, thick, mildly sweet and silky-smooth.
9. It is great on fresh bread, toasted bread, waffles, pancakes, crackers, ice cream and many other options. In the video, I spread the lemon curd on my Keto Coconut White Bread which is free of psyllium husks, xanthan gum and yeast. The bread is so soft and fluffy (watch this video)
[Total Servings = 25 servings @ 20 g each]
NUTRITION INFO PER SERVING
Total Carb = 0.7 g
Dietary Fiber = 0
Net Carb = 0.7 g
Calories = 60
Total Fat = 5.7 g
Protein = 1.8 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
