Sugar Free Lemon Curd
Sugar Free Lemon Curd, Great for Filling Cakes, Topping Cheesecake
Ingredients
- 4 Egg Yolks
- 1/3 Cup Lemon Juice with Zest
- 6 tablespoons Butter
- 2/3 cups Sweetener See Notes
Instructions
Preparation
- Separate eggs. You'll only use the yolks.
- Cut butter into six pieces. Set aside.
- Prepare a bain marie (sauce pan with 2-3 inches water, with stainless steel bowl placed over top). This will gently cook the lemon curd. Bring water to boil first, then when ingredients are place in bowl, turn down to a simmer.
- Have ready a candy or food thermometer to attain 170 degrees F.
- Prepare a sieve over a bowl to strain curd at end.
Cook Lemon Curd
- Combine lemon juice, egg yolks, sweetener in bain marie. Stir constantly to avoid scrambling eggs. You will want to achieve 170 degrees F. Texture will thicken as you cook and stir.
- Remove from heat. Add butter, stirring continually.
- If necessary, take curd through sieve. If using heavy cream, stir in.
- Pour into jar or bowl. Place a piece of plastic over the curd to avoid a skin.
- Cool completely, before refrigerating.
Notes
Sweetener: You can use all granulated erythritol. I like to use allulose to ensure no crystallization. I have also found a combination of the two works well to keep the silky texture.