Ingredients
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sweetener of choice (e.g., allulose)
- 1/3 cup unsalted butter
- Juice of 2 large lemons
Instructions
- In a small saucepan, whisk together the eggs, egg yolks, and sweetener until fully combined.
- Place the saucepan over low heat. Add the butter and lemon juice, and whisk continuously.
- Continue cooking and whisking until the mixture thickens to a curd-like consistency, about 7–10 minutes. Do not boil.
- Once thickened, remove from heat and strain the lemon curd through a fine sieve into a mixing bowl to remove any solids.
- Let the curd cool completely, then transfer to a jar or airtight container. Refrigerate for at least 2 hours before serving.
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
- To freeze, place in a freezer-safe jar and store for up to 6 months. Thaw in the fridge before using.
- For a smoother texture, use a fine mesh sieve to strain the curd after cooking.
- Allulose is recommended for best results, as it mimics sugar without crystallizing.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 26
- Sugar: 0 g
- Sodium: 14 mg
- Fat: 2 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
