Why won't the lemon curd thicken?

The curd must be cooked long enough on low heat in order for it to thicken. It can take 10-15 minutes for this small batch. It will also thicken as it cools. But don't raise the heat to speed up the process. It could boil and then it will curdle.

What to do with lemon curd?

This tangy low carb spread can be used on scones and muffins. Or try it as a filling layered in a cake or on top of a pound cake. It is delicious on pancakes, waffles or granola as well.

How long does curd last?

Store it in an airtight container in the refrigerator for up to a week. You can also freeze for 2-3 months.

Keto Lemon Curd Donuts ⋆ Deb's Daily Dish

Description

Keto donuts are filled with a silky, creamy lemon curd. Sprinkle a little powdered sugar substitute on top and you have a very pretty and easy sugar free dessert.

Ingredients

Scale

Donuts

2 tablespoons coconut flour
1/2 cup almond flour
1 tablespoon psyillium husk meal
3/4 teaspoon xanthan gum
1/2 teaspoon baking powder
2 tablespoons Erythritol (Swerve)
1 tablespoon Monkfruit sweetner
2 large beaten eggs
2 tablespoons coconut oil,melted
1 teaspoon vanilla extract

Lemon Curd

4 large egg yolks
1/2 cup sugar substitute (Swerve)*
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 cup (4 tablespoons) unsalted butter

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Instructions

To make donuts:

Preheat oven to 350°F.
Sift the dry ingredients together over a bowl. Whisk together to combine.
Add the beaten eggs, coconut oil and vanilla. Mix until it comes together in a thick dough.
Use a piping bag or plastic zippered bag with a corner snipped off to pipe 4 equal sized balls of dough onto a parchment or silicone lined baking sheet. Lightly press down on dough so it looks like a slightly flattened round of dough. *
Bake in 350°F oven for 15 -20 minutes. They should be lightly golden brown.
Cool on rack while making curd.

Lemon Curd:

Mix the egg yolks and sugar substitute in a small bowl. Whisk together for a minute to combine well.
Scrape the egg mixture into a saucepan, add the lemon juice and zest and whisk to blend.
Heat on low flame and cook slowly while stirring with wooden spoon or spatula constantly. You will see the curd begin to thicken. Keep stirring and cooking on the low heat. This should take between 10 -15 minutes. **
Remove the curd from the stovetop and stir in the butter. Stir occasionally as the curd cools and reaches room temperature.
Refrigerate until ready to fill donuts.
Slice donuts in half after they have fully cooled and the curd has cooled in the refrigerator.
Smooth curd over the bottom half of donut. Cover with top of donut and sprinkle with powdered sugar substitute if desired.

Notes

*This lemon curd recipe is not overly sweet. Give it a taste test and add an additional tablespoon of sugar substitute if you prefer.

**If you don't have a piping bag or want to use your hands, lightly dab with some oil and form the dough into the balls and lightly press down to flatten.

***The key to a smooth, lump free curd, is stirring frequently over a low flame. This will slowly thicken the curd without forming any lumps or curdling. Small bits of cooked egg can be strained with a fine mesh strainer.

****The curd will keep in refrigerator for up to a week and can be frozen for 2-3 months.