Lemon curd is one of those delicious and versatile fruit jams that can just make a scone extra delicious or become a yummy filling between cake layers. Or just mix it in with vanilla yogurt to make a delicious treat. This low carb version is easy to make. Thanks to low carb sugar alcohols, like Xilitol and Sorbitol, they are really sugar free and taste absolutely wonderful. I use Ideal sugar, but there are many brands.  Some  groceries and health food stores carry these. You can also use Stevia, if you prefer.

I just made a batch of lemon curd for the niece-in-love for her birthday since it’s a favorite of hers, so it seems like an ideal time to share this recipe.

Low Carb Lemon Curd

3 large Eggs
3/4 cup Sugar Substitute
1/3 cup Lemon Juice
1/4 cup Butter
2 teaspoons Lemon Pulp (optional)
1 teaspoon grated Lemon Zest (optional)

If you start with fresh lemons, it will take about three average-sized lemons to make 1/3 cup.  Grate the lemon zest first.  Then roll the lemon on a counter to break down the pulp inside and make it easier to squeeze the juice out.  Cut in half, remove as many seeds as you can, then squeeze  the juice into a bowl.  Scrape out some of the pulp after squeezing.  Remove any seeds that got into the juice.  Put the juice and pulp into a food processor and pulse a few times to get it smooth.

Bring water to a boil in the lower pan of a double boiler or in the larger of two pots that will stack one in the other. Reduce to a simmer and whisk eggs, sugar, and lemon juice in the top pot until it’s mixed well. Make sure to break any lumps in the mixture as you are stirring.

Continue stirring until it thickens, about 8 to 10 minutes.  This does not have to be continuous, but you do have to stir frequently.  Remove from heat.  If there are lumps, press through a mesh strainer to remove them.  Fold in butter and lemon zest until they are completely mixed into the curd. Cover with plastic wrap and let it cool in the fridge.

Put in a jar, refrigerate and use with scones, muffins or toast, or whatever inspires you.  Keeps from two to three weeks in the refrigerator, if it lasts that long.

Makes a little over 1 cup – about 16 one tablespoon servings

Nutrition Info Per recipe:
Calories: 685.2 Fat: 60.5 g Net Carbs: 13.5 g Protein: 20.5 g

Nutrition Info Per serving:
Calories: 42.8 Fat: 3.8 g Net Carbs: .8 g Protein: 1.3 g