Ingredients
Scale
4 large egg yolks
1 cup fresh lemon juice (about 4–5 lemons)
1/2 cup erythritol
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 tablespoon lemon zest
Instructions
Whisk egg yolks in a heatproof bowl until smooth
Gradually whisk in lemon juice and erythritol until combined
Place bowl over a saucepan of gently simmering water (double boiler), stirring constantly
Cook 8-12 minutes until mixture thickens to coat the back of a spoon
Stir in butter until melted and emulsified
Strain through a fine-mesh sieve for smoothness
Chill until firm (2-4 hours)
Notes
Use a thermometer: Target 160°F (71°C) for safe pasteurization
For extra tang, add 1/4 tsp citric acid
Store in airtight container up to 1 week
Freeze in ice cube trays for portioned fat bombs
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 2 tbsp
- Calories: 55
- Sugar: 0g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3.5g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 30mg