What do you do when you have 12 beautiful egg yolks staring at you?
You make Meyer Lemon Curd. If you’re me, you’ll make a keto version, using Swerve,
Recently I made a keto angel food cake (soon to be published). It used twelve egg whites and I had to find a way to use the left over egg yolks.
How do you make this Keto Meyer Lemon Sugar Free Curd?
Meyer lemons are juicier than lemons. Four meyer lemons will give you more than 1/2 cup of juice. I used Swerve which is a powdered erythritol for my sweetener, 8 tablespoons high quality unsalted butter, and 1/4 cup of heavy cream. These ingredients are heated over a bain marie.
What is a Bain Marie?
This is in effect a double boiler. I set up a stainless steel bowl over simmering water that does not touch the bottom of the bowl. I continue to stir the ingredients until the curd reaches 170 degrees, using a candy thermometer.
Can I use regular lemons instead of meyer lemons?
Yes, but just make sure you use about six lemons with zest to that lemony taste.
How Do I use this Keto Meyer Lemon Curd?
We love it with a dab of stabilized whipped cream. You can use this as a dessert, with fruit, with trifle which I’ll be posting soon using my sugar free grain free angel food cake. I also really love this with blueberries. Keto meyer lemon curd is not as tart as lemon curd. Keep that in mind.
More Sugar Free Desserts
- Beat egg yolks well.
- Add lemon juice, zest, sugar (swerve), butter.
- Place in double boiler or stainless steel bowl over saucepan of simmering water.
- Curd should reach 170 degrees. Remove from stove
- Take through a sieve.
- Stir in heavy cream.
- Place plastic wrap over top and cool.
- Spoon into dessert dishes or mini jars. Refrigerate.