What do you do when life gives you lemons? Make lemon curd, of course! I absolutely love lemons, in drinks, in desserts, in savory dishes, pretty much any way I can get them. If you have never made lemon curd before, this is the easiest recipe and you simply must try it!
This lemon curd is tart and sweet, very creamy and smooth, with tiny flecks of lemon zest for extra flavor. You can also use it to make my Lemon Mascarpone Tart or my Lemon Meringue Cupcakes!
Ingredients
1/2 cup Fresh Lemon Juice
2 tablespoons Lemon Zest
3/4 Cup of Swerve confectioners (or erythritol)
1/4 lb grass-fed unsalted butter, at room temperature
2 whole Eggs
3 Egg Yolks
1/4 teaspoon of Salt
Preparation
Add the butter to a saucepan on very low, then whisk in the swerve.
Whisk in the eggs, then the salt, lemon juice and lemon zest.
Turn the heat up to medium-low and cook for about 6-8 minutes or until it thickens enough to coat the back of a spoon.
The key to this curd coming out smooth and creamy, is to whisk the entire time!
Remove from the heat and cover with plastic wrap, making sure it’s actually touching the curd (to prevent a skin from forming).
Chill in the fridge and enjoy!
If you are short on time, you can make my 5 Minute Microwave Lemon Curd instead!
You can use this to fill my Lemon Meringue Cupcakes!
You can also it to make my Lemon Mascarpone Tart.
Makes about 12 Servings
Macros for 1 Serving: Fat 13 grams – Protein 2 grams – Carbs 2 grams
- 1/2 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 3/4 cup swerve confectioners (or erythritol)
- 1/4 pound grass-fed unsalted butter (at room temperature)
- 2 Whole eggs
- 3 Egg yolks
- 1/4 teaspoon Salt
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Add the butter to a saucepan on very low, then whisk in the swerve. Whisk in the eggs, then the salt, lemon juice and lemon zest. Turn the heat up to medium-low and cook for about 6-8 minutes or until it thickens enough to coat the back of a spoon.
-
The key to this curd coming out smooth and creamy, is to whisk the entire time!
-
Remove from the heat and cover with plastic wrap, making sure it's actually touching the curd (to prevent a skin from forming). Â Chill in the fridge and enjoy!
If you don't like your lemon curd too tart, you can use a little less lemon juice and zest.
thank you for the recipe, how long does the lemon curd stay good for?
I would say 5-7 days should be fine. Any longer and I’d recommend freezing the rest.