Learn how to make refined sugar free lemon curd at home without any leftover egg whites! A tart and slightly sweet condiment perfect for topping fruit scones, filling cakes and tarts, and slathering on pancakes and french toast. This recipe uses the entire egg to set the curd and is naturally sweetened with agave syrup.
PREPRATION TIME:
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Serves 350 ml
Ingredients
50 g soft unsalted butter
60 ml agave syrup
3 tbsp lemon zest (about 3 medium lemons)
⅛ tsp fine sea salt
2 large eggs, room temperature
100 ml fresh lemon juice (about 3 medium lemons)
Method
Place a small saucepan filled with 1-2 inches of water over a medium-low heat and bring to a simmer.
In a large heatproof glass bowl, cream together the butter, agave syrup, lemon zest, and salt until light and airy.
Crack in the eggs and mix well. Slowly pour in the lemon juice while whisking continuously until well combined.
Place the bowl over the pan of simmering water and stir constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon (approximately 10 minutes).
Remove the curd from the heat and strain through a fine mesh sieve into a sealable glass jar. Allow the curd to come to room temperature and then seal and chill in the fridge until set – about 1 hour.
Notes
The lemon curd will keep sealed in an airtight jar in the fridge for up to 1 week.
