Easy Peasy Lemon Squeezy Custard Recipe

Custard is hard, you guys. If I could recall all the times I’ve curdled it… well, I’d cry a river of scrambled lemon eggy tears. Eggs are at the heart of custard, so it only makes sense that they easily curdle when cooked. So I set out to make a custard that was super easy. You still have to watch out for the curdling, and if you have a double boiler, even better but the trick is to just keep whisking so it doesnt’ turn into scrambled eggs.

What I love about this recipe is that it tastes like real dessert. I used Torani’s sugar-free vanilla bean sweetener because it’s liquid, so the custard stays smooth. Enjoy!

Easy Peasy Lemon Squeezy Custard Recipe

Servings: 4

Prep Time: 10 minutes | Cook Time: 15 minutes, plus 3 hours to chill | Total Time: 3 hours 25 minutes

Nutritional Facts Per Serving: 0g Net Carbs| 83 Calories | 6g Fat | 1g Carbs | 6g Protein | 1g Fiber

Note: Custard needs to be cooked slowly and whisked or stirred constantly, or it will curdle because it’s made of eggs. If you have a double boiler, use that. If you don’t, stir, stir, and stir some more. If the recipe does curdle, you can blend the mixture, strain it through cheesecloth, and chill it, but it won’t have the exact same texture. It’ll be tasty either way.

Ingredients:

• 4 large free-range egg yolks
• 1/2 cup melted butter, unsalted
• 3 tbsp freshly-squeezed Meyer lemon juice
• 2 tbsp sugar-free vanilla bean sweetener
• 1 tsp fresh-grated Meyer lemon zest
• 1 cup of heavy whipping cream

Steps:

1. In a single serve blender, combine all of the ingredients and blend to mix thoroughly.
   
2. Transfer the mixture to a small saucepan and heat it over medium-low heat, stirring frequently, until thick, about 15 minutes.
   
3. Pour the custard into four ramekins or small mason jars. Sprinkle the custard with fresh-grated lemon zest on top. At this point, some people put the jars in a baking pan “ice bath” to chill it more quickly, if you need it to firm up fast.
4. If not, simply cover the jars with plastic wrap and refrigerate for 3 hours.
5. Enjoy!
   

Meyer Lemon Keto Custard

★★★★★

5 from 1 reviews

A good custard is key to any ketogenic dessert. Eggs and heavy cream are cooked slowly to form a creamy custard, while sweet Meyer lemon and vanilla make it taste like spring.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 15 minutes, plus 3 hours to chill
• Total Time: 3 hours 25 minutes
• Yield: 2 Servings 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 4 large free-range egg yolks
• 1/2 cup melted butter, unsalted
• 3 tbsp freshly-squeezed Meyer lemon juice
• 2 tbsp sugar-free vanilla bean sweetener
• 1 tsp fresh-grated Meyer lemon zest
• 1 cup of heavy whipping cream

Instructions

1. In a single serve blender, combine all ingredients and blend to mix thoroughly.
2. Transfer the mixture to a small saucepan and heat it over medium-low heat, stirring frequently, until thick, about 15 minutes.
3. Pour the custard into four ramekins or small mason jars. Sprinkle the custard with fresh-grated lemon zest on top (or homemade whipped cream!).
4. Cover the jars with plastic wrap and refrigerate for 3 hours.
5. Enjoy!

Notes

Note: Custard needs to be cooked slowly and whisked or stirred constantly, or it will curdle because it’s made of eggs. If you have a double boiler, use that. If you don’t, stir, stir, and stir some more. If the recipe does curdle, you can blend the mixture, strain it through cheesecloth, and chill it, but it won’t have the exact same texture. It’ll be tasty either way.

Nutrition

• Serving Size: 2
• Calories: 83
• Fat: 6g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 6g

Keywords: Keto Custard

If you love lemons then be sure to try my Delicious Lemon-Garlic Keto Pasta Using Yellow Squash recipe next.