Low Carb Lemon Curd with Berries Recipe


Ingredients:

  • 2 sticks or 8 ounces of organic grass fed butter, cut into 1-inch pieces
  • 8 ounces of organic lemon juice
  • 1/4 teaspoon sea salt
  • 7 organic, pasture raised eggs
  • 2 tablespoons plus 1 teaspoon organic grated lemon zest, a microplane works best for this.
  • 1 teaspoon fresh lavender, finely chopped
  • 1/2 cup of Swerve sweetener
  • 2 teaspoons Lohan/ monk fruit
  • 1 cup organic fresh berries, optional, for garnish

Directions:

  1. In a medium saucepan, over medium heat, bring lemon juice, 1/4th cup Swerve and lemon zest to a simmer. Stir to dissolve sweetener and shut off heat. Set aside.
  2. In a large bowl whisk eggs, salt and 1 teaspoon Lohan & 1/2 cup Swerve for 2 minutes. While whisking, slowly add warm egg mixture, whisking briskly to incorporate all ingredients and create a creamy, even consistency.
  3. Add entire mixture to the saucepan and cook over medium heat while whisking. The mixture should be thick and opaque when done, about 3 minutes or so.
  4. Next, add mixture into Vitamix blender. Mix on medium and add 2 pieces of butter at a time until fully incorporated. Once done, the curd should be thick.
  5. Transfer curd to a large bowl, sprinkle with lavender and cover with plastic wrap.
  6. Chill in refrigerator for 3-4 hours, untouched. Serve in small bowls and top with berries, if desired.
Makes 9-10 servings

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