Dessert
Lemon curd pots
Sharp enough to finish a heavy meal, and the only thing standing between you and scrambled eggs is keeping the heat low and the whisk moving.
2gnet carbs
30gfat
3gprotein
290kcal
Per serving20 minServes 6
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Ingredients
For the whole dish · serves 6
- Butter6½ oz
- Egg yolk6
- Lemon3
- Granulated erythritol3 oz
- Sea salta pinch
Method
6 steps · 20 minutes
- Zest the lemons before juicing them, and blend the erythritol to a powder — crystals will not dissolve at this temperature.
- Whisk the yolks, powdered sweetener, zest and juice together in a heatproof bowl.
- Set the bowl over a pan of barely simmering water. The base must not touch the water; direct heat is what curdles it.
- Whisk constantly for 8 minutes until it thickens enough to hold the mark of the whisk for a second.
- Take it off the heat and beat in the butter a cube at a time, letting each disappear before the next.
- Pour through a strainer into six small pots — the strainer catches any egg that did set — and chill 2 hours.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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