Take your favorite dessert and pour it over the curd. What could be more delicious?
This recipe is my new obsession.
More sour than sweet, light, but made from eggs and butter. First time, I made it as a cake, but haven’t done it since then. This keto curds is perfect by itself and doesn’t need a company.
What sweetener is ok for strawberry lemon curd?
For this keto dessert, I use allulose, it a sweetener allowed on the keto diet. It easily dissolves and don’t have any aftertaste. I wouldn’t use pure stevia for this recipe, because you need sweetener as a bulk ingredient, not only for taste, and you need just a few drops of stevia for this level of sweetness. If you don’t plan to eat it quick (lol, I admire your stamina), you can use erythritol. But it can crystallize, if you wait too long.
- 1½ cups strawberries
- ¾ cups allulose
- 3 lemon (juice)
- 2 lemon (zest)
- 4 egg (more eggs – a firmer curd)
- 6 tbsp butter
- Puree the strawberries in a blender until smooth. Set aside.
- Create a water bath (make sure, your bowl doesn't touch water). In the bowl mix together allulose and zest.
- Add eggs, lemon juice, then strawberry puree. Whisk cream over shimmering water, until it thickens. Keep an eye on cream. If you stop whisking, eggs can be cooked, and this is not what we want.
- Move the cream from heat to the blender. Let it cool a little.
- Cut butter into 1 inch pieces. Start adding into the cream piece by piece, mixing. Continue, until batter is smooth.
- Pour the curd into dessert glasses or jars, or use a container, if you plane to use it for a different dessert.
- Let it chill in the refrigerator 1-2 hours.