Curd can be made of any fruit while desserts can be made keto. So here it is, a keto lemon curd that can be spread on keto desserts. Yippee!!!

Those who haven’t heard about curd must be living their childhood under a rock or haven’t heard English words since the beginning of the XX. Century. In the early 1900 Britain, it was customary to serve homemade lemon curd as an alternative to jam to top the cookies/biscuits served for afternoon tea or snack.

Those times curd was 100% homemade without added ingredients that help keep its texture and increase shelf-life near to eternity. Unfortunately, refrigerators weren’t widely available either, mostly because commercial fridges weren’t even invented until 1913, so the only option left was to prepare smaller batches of curd.

When fridges become popular besides the colossal social and cultural changes, curd making has changed as well, forever. Women no longer needed to do daily shopping or even daily cooking as raw materials as much as prepared food could be kept in the fridge for later use.

A big amount of time has never before seen fell onto the hands of women and of those rare spices of stayed at home dads who kept the household running while their wife was racing bicycles.

Curd didn’t need to be made in small batches anymore but could be prepared and stored in the fridge as well, using it whenever it was needed, like today for breakfast, snack or dessert.

Lemon curd is not the only curd that can be made but certainly the most popular of them all. In fact, every fruit can be used to make fruit curd. The basic ingredients are egg yolks, fruit juice, zest, and sugar. As we don’t work with sugar, we substitute that with some other popular sweetener of choice.

Curd is basically thick egg custard with the difference that custard is eaten on its own as a dessert while curd tends to be much more flavor intensive to accomplish such feats, however not impossible.

Depending on what our goals are, we can add a bit of butter that will make the texture creamier and smoother allowing it to spread on bread providing a bit closer experience to meals than to desserts.

It may sound a stretch, calling lemon curd bread as a meal but there are people capable of shoving down pancakes poured over with sugar syrup for breakfast as it was a completely normal thing to do.

Well, maybe it is a normal thing on the road that leads to diabetes but this lemon curd will not take us there nor the bread we are spreading it on.

Amazingly, lemon curd is totally healthy if we swap the sugar to something healthier which is hard to determine at this time of age but if we are on a special zero carbs diet then it should be our favorite no carbs sweetener.

What’s left is then just pure natural ingredients that should cause no problems except of course in case of food allergies but otherwise we have an easy to make fairly long-lasting secret ingredient that can be used in myriad of ways.

Flavor dessert, fill cakes, pastries, tarts or just spoon some into a yogurt to give its blandness a new twist. In case of yogurt and lemon curds an initial evaluation of the participants flavor sensitiveness is highly recommended before we kindly prepare it as a healthy dessert on a birthday party.

Ingredients

4 Egg yolks
1 teaspoon Stevia or sweetener of choice
1 lemon zest
4 lemon juice
1 pinch Salt
7 tablespoon / 100g Butter (room temperature)

How to make Lemon curd:

Pour a cup of water in a medium size saucepan and place it on the cooktop to boil.
Grate 1 lemon’s zest.
Squeeze 4 lemon to get the juice.
Separate eggs as we only need the yolks.
Put yolks into a metal mixing bowl.
Pour the juice, lemon zest, a teaspoon of stevia or sweetener of choice and a pinch of salt into the mixing bowl as well then mix it together.
Turn cooktop to low heat and place the mixing bowl on top of the simmering water.
Whisk yolks continuously until completely blended and keep whisking it as the curd cooks and becomes thick. It takes about 5 minutes.
Remove mixing bowl from the heat and wait for a couple of minutes to cool then put butter into the curd as well.
Whisk them together. Try for sweetness and add more sweetener if desired. It shouldn’t look like this:
Pour curd into a jar or a bowl to store it in a cool place.
Use it with sweet scones, muffins, pancakes, doughnuts, pound cakes or biscuits.

Enjoy!

There are more tasty stuff to be used in desserts or if no one is watching on their own:

Star this recipe!