This Keto 2.0 Plus lemon curd makes this lemon meringue pie a great boost for dessert. Tastes like it’s sweet and can be and yet it’s Keto friendly. Easy to make, just remember to do it ahead of time and do not do what I did the first time I made this and forget to put the curd in. I made the crust, then put the meringue in there and I thought wow, all the lemon curd got absorbed by the crust, only to find the curd in the refrigerator later.

Keto Lemon Curd

This keto lemon curd is thick, creamy, and spreadable, you won’t believe it is low carb! Made with just 4 ingredients, it’s perfect for baked goods, bread, and desserts!

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Prep Time 1

Cook Time 10

Total Time 2 11

Course #American, #On The Go Snack, Dessert

Cuisine American

Servings 12

Ingredients

2 large eggs
2 large egg yolks
3/4 cup granulated sweetener of choice I used allulose
1/3 cup butter unsalted
2 large lemons juiced

Instructions

Add your eggs, egg yolks, and sweetener into a small saucepan. Whisk very well until combined.
Place the saucepan over low heat. Add the remaining ingredients and continue to whisk, until it thickens. Once it has thickened nicely, remove it from the heat.
Strain the lemon curd through a sieve into a mixing bowl. Let the lemon curd cool completely, before transferring to a jar or mason jar. Refrigerate for at least two hours, to chill.

Notes

TO STORE: Lemon curd should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the lemon curd in a freezer friendly jar and store it in the freezer for up to 6 months.
Nutrition

Serving: 1serving
Calories: 26kcal
Carbohydrates: 2g
Protein: 2g
Fat: 2g
Sodium: 14mg
Potassium: 39mg
Fiber: 1g
Vitamin A: 90IU
Vitamin C: 10mg
Calcium: 13mg
Iron: 1mg
NET CARBS: 1g

Keyword #Dessert, #Keto2.0 Plus, #Lemon Curd