The Best Low-Carb Lemon Curd

Step 1Start by washing and zesting the lemons.

Step 2Halve and juice the zested lemons.

Step 3In a bowl, mix the egg yolks with powdered Erythritol and add stevia (if used for additional sweetness).

Step 4Pour in the lemon juice and add the lemon zest. Mix until well combined.

Step 5Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl.

Step 6Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat.
If you are planning to use the curd in a pie, add the thickener mixed with water (arrowroot or gelatine).

Step 7Add butter cut into small pieces and mix until melted and well combined.
Don't worry if the curd is not smooth or looks scrambled. To fix it, you can use a blender or a food processor and pulse for just a few seconds.

Step 8Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled.

Step 9When done, place in an airtight jar and keep refrigerated for up to 10 days. Lemon curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies (arrowroot or gelatine should be added for a firmer texture). Enjoy!