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    Lemon Curd Trifle

    Lemon Curd Trifle


    Servings: 10

    Prep Time: 15 minutes

    Cook Time: 20 minutes



    3 Large Eggs

    ⅓ Cup Swerve Icing Sugar

    2 Lemons, Zested

    4 Lemons, Juiced

    4 Tablespoons Grass Fed Butter, Cold and Cubed

    Keto Almond Cake (Click for the recipe!)




    Put the Swerve Icing Sugar in a heat stable bowl, zest the lemons into the sugar and rub until incorporated. Juice the lemons and add it to the sugar. Add the eggs and whisk together. Place the bowl of the lemon mixture on top of a pot with water, put the pot on the stove top on medium/low heat. Whisk the mixture regularly until it thickens, pull the bowl off and let it slightly cool. Cut the cold butter into cubes and whisk it into the thickened lemon mixture. Let cool and then place in the refrigerator in an air tight container.


    Almond Sponge Croutons

    Take the cooled sponge and cut into crouton size cubes, 1/2" x 1/2" and set aside. Put a frying pan or cast iron pan on medium heat and melt approximately 1/2c of grass fed butter, continue to let it heat until the fat solids just start to caramelize, be careful not to let them burn.

    Place the cut up sponge into the butter and frying each side until golden brown. Turn the heat down if the butter is caramelizing too fast. Place the fried crouton on a absorbent surface, such a paper towel and let cool. *Can be stored in an air tight container for a week or frozen for 3 weeks.

    Once cool, layer in a dish with croutons and lemon curd and serve.


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