This lemon curd is indispensable. I serve it straight up in individual bowls for a decadent creamy treat and also use it to make my Lemon Curd Dutch Baby.
Ingredients
- 1 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ½ cup lemon juice
- 4 large eggs
- ½ cup coconut oil
- 1 tablespoon grated lemon zest, for garnish (optional)
How to Make It
- In a medium heavy-bottomed saucepan, whisk together the sweetener, lemon juice, and eggs. Add the coconut oil and place over medium heat. Once the oil is melted, whisk constantly until the mixture thickens and thickly coats the back of a spoon, about 10 minutes. Do not allow the mixture to come to a boil.
- Pour the mixture through a fine-mesh strainer into a medium bowl. Place the bowl in a larger bowl filled with ice water and whisk occasionally until the curd is completely cool, about 15 minutes.
- Serve in individual bowls, garnished with lemon zest, if desired, or store in the refrigerator for up to 4 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 100 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10 g 29% |
Trans Fat 0.0 g |
carbohydrates 0.3 g 0% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |