With the current Covid 19 situation across the world today, I couldn’t help but notice that I’m seeing a lot of people struggle to stand strong on their keto/low carb journey. We can become bored, frustrated and sometimes weak when it comes to saying no to “CARBAGE” foods and treats. But if there is ever a time we need to stay on our path of better living, better health and immune system building, it’s definitely NOW!!
So you may notice in the upcoming weeks, that we will be posting some Simple, Minimal Ingredient, but still very tasty recipes, that will help to get us all through these crazy and trying times.
This recipe is sure to put a smile on your face, and screams of Spring, Summer and Warm Sunny Days, which we all need right now!
It’s sweet, tart, fresh and can be used a bunch of different ways.
Best of all, it uses 4 ingredients, and takes around 15 minutes to make.
INGREDIENTS:
4 lemons (zest from 3 lemons, and juice from all 4)
4 eggs (3 whole eggs and 1 egg yolk) lightly whisked
1/4 cup stevia/erythritol blend sweetener
1 stick of butter (8TBSP) cold and cubed
INSTRUCTIONS:
- Place a glass mixing bowl over a double boiler filled with simmering water. DO NOT ALLOW WATER TO TOUCH THE BOTTOM OF GLASS BOWL.
- Place the lemon juice, lemon zest, sweetener and cubed butter into the glass mixing bowl.
- Whisk ingredients until butter is melted and ingredients are well combined.
- Pour in the eggs in a slow and steady stream, while continually whisking.
- After pouring in all of the eggs, continue softly whisking for approximately 7 to 10 minutes, or until your mixture coats the back of a spoon, and you can leave a finger mark on the spoon.
- As soon as you reach that consistency, immediately remove bowl from heat, or you will end up with lemony scrambled eggs.
- Ladle into your mason jars or containers, and refrigerate overnight for BEST RESULTS.
- Top with blueberries or whipped cream and enjoy!
Cooking Keto With Faith 
Can I substitute limes to make lime curd?
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I don’t see any reason why you couldn’t….. I think that would taste great. Be sure to let us know how it turns out!
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making this to swirl on top of a cheesecake!
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Ooh sounds delicious…be sure to show and tell us how it turned out!
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Garbage was mid-spelled Carbage. Hard to see I know…
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Its meant to be Carb-age a play on words, because Carbs are Garbage…So they’re essentially Carbage.
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I came from Neisha’s recent video where her Dad is eating this with a raspberry fluff? Do you have the recipe for the raspberry fluff that can go with this curd? Looks yummy!
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Just change out the strawberries for raspberries.
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Can I use allulose to make this?
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You can but you will have to more than likely double the amount of sweetener. Our sweetener is a 2:1 ratio meaning its twice as sweet as sugar so we use less. Whereas most allulose brands are a 1:1 ratio.
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It took me about a year to screw up my courage to make this recipe. I thought about all that could go wrong… I don’t have a glass bowl so I used metal…I didn’t want lemon scrambled eggs etc. Yesterday I went into Dunkin for my regular cup of coffee and noticed the “new” lemon cake on the menu. I love lemon things. So I came home and I pulled out everything except the butter and got started. It was so easy. Of course when I licked the bowl after putting it into the little jars into the fridge WOW was it lemony. Today I made whipped cream (who AM I?) and added that to half a serving of the curd with a few blueberries. And in that first taste moment I was taken back to my favorite Italian restaurant that is now defunct and their Lemon Lust Pie. (that they got from a localish bakery/bake shop) The only thing missing was the crust. And that was never really part of my joy of the dish, my joy was the lemon and the whipped cream. Thank you so much Melissa. I can make custards who knew?!
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