Ingredients
Ingredients
- 1/2 cup Unsalted butter
- 1/2 cup Lemon juice (about 3-4 lemons)
- 6 large Egg yolks (at room temperature)
- 3/4 cup Besti Monk Fruit Allulose Blend
- 1/2 tbsp Lemon zest
- 1/4 tsp Sea salt
Instructions
- Melt the butter: In a medium saucepan over low heat, gently melt the unsalted butter, ensuring it does not brown. Once melted, remove the saucepan from heat to prepare for the next step.
- Combine ingredients: To the melted butter, add the freshly squeezed lemon juice, egg yolks at room temperature, Besti Monk Fruit Allulose sweetener, lemon zest, and sea salt. Stir the mixture thoroughly until all components are well incorporated.
- Cook and thicken: Return the saucepan to the stovetop over low to medium heat. Whisk the mixture continuously for 3 to 5 minutes to prevent curdling and to ensure even cooking. You will notice the curd thickening to a creamy, custard-like consistency, signaling it’s ready. Remove from heat and allow it to cool before using or storing.
Notes
- Use room temperature egg yolks to prevent curdling and ensure smooth texture.
- Whisk continuously while cooking to avoid scrambling the eggs.
- Store the lemon curd in an airtight container in the refrigerator for up to one week.
- Use fresh lemon juice and zest for the best flavor.
- This curd freezes well; thaw in the refrigerator and stir before serving.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Condiment/Spread
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, Keto
