WebLemon Curd Recipe Third step: Add the rest ingredients and cook Once the sugar and butter are melted, add lemon zest, lemon juice, and 3 egg yolks. Whisk it all …
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WebMix egg yolks and sugar in a small saucepan until combined, heat on low until mixture is warm, and then whisk in the lemon juice, zest, and butter. Continue to stir …
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For a sugar-free orange curd, replace the sugar with a natural sweetener. Butter: Unsalted Butter, cut into small cubes. It doesn't need to be super soft but I like to take it out of the fridge about 10, 15 minutes and cube it before starting so it is not too cold either. Egg Yolks: medium size, at room temperature.
This low-carb lemon curd recipe is modified from one that I used in my first year of being a chef. We would make 50+ jars at a time to sell in the restaurant – we would 10 times the recipe below in one very, very large bowl!
Scrape down the sides of the food processor. Add the granulated sugar and process again until the sugar and orange peel are completely combined. Scrape down the sides of the food processor again. Add the orange and sugar mixture to a medium bowl along with a pinch of salt. Make sure to have the butter and eggs at room temperature.
You'll get the sour flavor without your low carb orange marmalade taking on a lemonade taste. You can use lemon if you don't have citric acid on hand, but I would add it once the marmalade is finished cooking to avoid that weird "boiled lemonade" taste.