Low-carb Lemon Curd

I just made this amazing sugar-free lemon curd. I've never made lemon curd before, but I don't know why because if you can make custard, you can make lemon curd. It was pretty easy.

I followed David Lebovitz's recipe almost exactly as written, but I used a granulated one-to-one sugar substitue that I bought at Costco. It's a blend of monkfruit and erithrytol.

htpp://www.davidlebovitz.com/improved-lemon-curd/

Ingredients:

1/2 cup (125ml) freshly-squeezed lemon juice (I used bottled lemon juice because a friend gave me a bottle of fancy Italian lemon juice, DeLallo brand, that tasted amazing)
1/3 cup (65g) sugar, or 1/2 cup (100g) if using regular (such as Eureka) lemons
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons (85g) unsalted butter, cubed

Instructions:

Place a mesh strainer over a bowl, and set aside.

In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

It was SO DANG GOOD.


KEEWERD