Sugar-Free Lemon Curd
I love lemon curd, which is almost always made with lots of sugar. Use this sugar-free version on a low-carb muffin, pancake, or biscuit. Fresh lemon juice tastes best, although an organic brand available near me is almost as good. Other bottled lemon juice I've tried doesn't taste as good. Lemon zest adds even more flavor for almost no carbs, but I like smooth lemon curd, so I don't use it. Once you've made the curd, you can make easy desserts from it such as Lemon Mousse and Raspberry Lemon Mousse.
I love lemon curd, which is almost always made with lots of sugar. Use this sugar-free version on a low-carb muffin, pancake, or biscuit. Fresh lemon juice tastes best, although an organic brand available near me is almost as good. Other bottled lemon juice I've tried doesn't taste as good. Lemon zest adds even more flavor for almost no carbs, but I like smooth lemon curd, so I don't use it. Once you've made the curd, you can make easy desserts from it such as Lemon Mousse and Raspberry Lemon Mousse.
- Carbohydrate 1.9199900000146 g
- Cholesterol 890.152500052324 mg
- Fat 63.6755650197395 g
- Fiber 0.106 g
- Protein 19.8279750002069 g
- Saturated Fat 34.8696100125013 g
- Serving Size 1 1 Recipe (206g)
- Sodium 520.01600014018 mg
- Sugar 1.8139900000146 g
- Trans Fat 5.60125500138184 g
- Calories 651 calories
Step-by-step
- Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
- Blend the rest of the ingredients together, with either a stick blender or standing blender.
- Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).
- Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.
- Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.
- Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more).
- It can keep in refrigerator up to one week.
Textural Evolution on Day Two
Freshly whisked curd often tastes uncomfortably sharp and thin before refrigeration alters the matrix. Chilling for twenty-four hours allows the fats from four tablespoons of butter to fully solidify and tame the acid. Leftovers develop a dense, spreadable consistency that behaves differently than fresh batches. Stored properly with plastic wrap directly touching the surface, the mixture holds for up to one week without weeping.
Thermal Control and Thickening Cues
Many attempts fail because the mixture curdles over direct, high heat. Use a double boiler and maintain gentle thermal transfer until the liquid reaches precisely 170 degrees Fahrenheit. Watch the spoon test carefully: the batch is finished the moment it leaves a distinct trail when the bottom of the pan is scraped with a spatula. Pull the pan off the burner immediately before boiling point triggers protein coagulation.
Adjusting Sharpness Post-Cooking
Artificial sweeteners lack the bulk and palate-coating properties of sucrose, which often leaves citrus acidity exposed. Whisking in an extra tablespoon or two of chilled butter at the very end rounds out harsh edges without adding carbohydrates. Liquid sweeteners integrate more smoothly than powdered versions, which frequently introduce bitter off-flavors into delicate emulsions.
