“This sharp, sweet and tart keto lemon curd has myriad uses. Funnyman loves a spoonful folded through plain yogurt. Remember, we aren’t working with familiar ingredients here. I found that my ratios of elements used (pretty standard for a curd) solidifies in the fridge and I suspect its the erythritol. Fear not, it can easily be brought to a lovely texture by staying at room temperature for a bit. A good stir is always helpful. As with most things, it is best enjoyed soon after making.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Keto Lemon Curd…
Embracing a ketogenic lifestyle doesn’t mean depriving oneself of culinary pleasures. In fact, it opens doors to a world of creativity and innovation in the kitchen. One such creation is my homemade keto lemon curd, a tangy and indulgent treat that has myriad uses.
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It features vibrant citrus notes and velvety texture. Indulging in this tangy treat while adhering to dietary restrictions is a testament to the fact that healthy eating doesn’t have to be devoid of flavour or enjoyment.
So, embrace the culinary adventure, try your hand at making this, and relish in the satisfaction of creating a truly delectable and keto-friendly delight.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Lemon Curd, as well as all the Dessert on Fats of Life®.
Keto Lemon Curd
Per serving
Equipment
Ingredients
- 1 large lemon, juice and finely grated zest
- 80 g (2.8 oz) powdered erythritol, confectioners'
- 25 g (0.9 oz) unsalted butter, diced small
- 1 large egg
- 1 large egg yolk
Instructions
- Use a fine zester (or microplane) to finely grate the zest of your large lemon into a small, non-stick pan.
- Slice the lemon in half and squeeze all the juice from both halves into the pan - through a fine mesh sieve to catch the pips and any solids.
- You still want to get as much acidic goodness from the pulp, so use a small silicon spatula to press down on the contents of the sieve. Discard the contents of the sieve.
- This is what you should have ready: - a pan of lemon juice and zest; the whisked egg and egg yolk, sifted sweetener, small cubes of butter
- Add the sweetener and diced butter to the pan of lemon. Place the pan over moderate heat and warm the mixture through. You will soon notice the whole lot melts into a beautiful, emulsified mixture.
- Add the whisked egg to the mixture and whisk well to combine.
- This is the tricky part: Do not allow the eggs to scramble, but you still need the mixture to cook the eggs safely, yet sufficiently enough to do the job of thickening the curd. I like to increase the heat to high - but place my pan halfway on the heat, stirring continuously for 3-4 minutes until I see it starts to thicken. It is ready when it is thick enough to coat the back of a spoon.IF IN DOUBT: Rather cook on a lower heat for longer, because nobody wants scrambled eggs in their lemon curd. Its a delicate - but useful thing to learn. Once you learn how to manage this 'temperature control' - you will master ice-cream (even homemade custard!), where all the same rules apply: Cook eggs to the point where they are safe, but won't scramble). Its a lovely technique to know - and I promise you - EVERYONE CAN DO IT!
- Once you are happy with a thick, glossy yellow mixture, pass it through a fine mesh sieve into a clean bowl. If any "egg solids" are caught in the sieve, you have likely over-cooked your curd and it will taste eggy: its a dud batch. However, if nothing but a little zest is caught - you have a winner batch of lemon curd! In that case, work your spatula on the mixture to pass the mixture through.
- Don't forget to look on the underside of your sieve: lots of lovely mixture hasn't dripped off - so just run a clean spatula along the bottom to get more good, smooth mixture! Cover the surface directly with a sheet of clingfilm to prevent a skin forming.
- Once cooled, transfer it into a clean container and cover with a well-fitting lid. It is best used immediately, but if made in advance, it should be kept in the fridge where it will last for a week. Remember, we are not using traditional ingredients here. I found that mine solidified a little more than I liked once it was chilling in the fridge (likely due to the butter?). I would therefore advise removing it from the fridge for a few hours before using. Another good stir will help!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories            71Kcal / 297kJ
Fat                 6.1g
Carbohydrates       1.8g
Protein             2.2g
Allergens
Eggs
Milk
See all the Desserts on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx