Keto Lemon Curd: the recipe for egg yolks you were missing!
I am sure you loved the many sandwiches….but I know now you have a big bunch or egg yolk sitting in your fridge like a hidden guilt trip.
So here I come to your rescue, yes again, with the perfect recipe at the perfect time!
Well, I actually had to rescue myself the last two weeks, with my own egg yolk guilt!
A Happy Ending
Yes, this is definitely a story with an happy ending.
The curd is simply amazing. It reminded me of my favorite pastries in Italy as a kid….in fact I am secretly planning myself a birthday cake with that…sshhh that is not for another 2 weeks.
In the meantime you can enjoy the curd by itself.
Straight from the jar.
With a spoon.
PS if you are watching calories it makes a great meal replacement 😉
I would like to mention a couple of things that will be very helpful with the making of the curd, and will just be great tools to have in the kitchen!
The first one is a microplane to zest your lemon (Like this one!) – I used to peel the zest by hand but you always get a lot of the bitter white part that way, which ruins the taste a bit. With the microplane it’s an easy and quick job to get just the zest off, and I find myself using it a lot more than I had imagined!
The other thing I love is a hand held lemon squeezer (like this one).
If you have to squeeze just a couple of lemons , this is the fastest and easiest to clean option, so you do not have to clean a juicer which is very time consuming!
- Serves: 8 servings
- Serving size: 1 serving
- Calories: 210
- Fat: 21gr
- Carbohydrates: 1.8 whole
- Fiber: 0
- Protein: 2.75 gr
- 8 organic egg yolks (from the eggs in my Keto Bagel or Sesame Bun recipe)
- ½ cup Freshly squeezed lemon juice
- the zest of all the lemons you squeezed
- 2 Tbs vanilla extract
- ⅓ cup or 65 grams Confectioners Swerve
- 1 and ½ stick (12 Tbs) of Organic Butter, melted and cooled down for 5 minutes.
- In a bowl whisk the yolks with the lemon juice, the zest, the vanilla and the Swerve, until the eggs turn whiteish and the mixture is very smooth.
- Add in the melted butter and whisk again till smooth.
- Place the egg mixture in a small saucepan over a very low flame. You can either do this or cook it placing the first sauce pan inside another pan filled with water, which will sit on the flame. (Bain Marie). This option is less likely to burn if you step away.
- For either option, cook the mixture on very low heat stirring regularly, for about 10 minutes, or until the curd is thick enough to cover the back of a spoon and bubbles start to appear on the surface.
- Pour the curd in to a mason jar and chill.
- Keep refrigerated. Will keep about a week in the fridge.