Lemon Vanilla Curd Berry Pie

Lately, I have been craving something sweet. It is berry season and I always find that berries go beautifully with lemon.

I probably get my love for lemons from my grandfather, Poppy. He loved lemons so much, really any citrus fruit, that he would peel and eat them like an orange. I don’t love them quite that much, but I do adore anything lemon.

I have decided to make a Lemon Vanilla Curd Berry Pie with pecan crust. The pie has a whipped cream lemon curd filling topped with a mixture of fresh berries (strawberries, blueberries, blackberries and raspberries).

Step one, and really the most important one, is making the lemon vanilla curd.

This lemon vanilla curd is keto friendly since I use monkfruit sweetener in place of granulated sugar.

The only ingredients you need for the lemon vanilla curd are 2 lemons zested and juiced, 2 egg yolks, 1 egg, 6 TB butter, dash of salt and vanilla and 2/3 cup monkfruit sweetener.

You’ll need a double boiler, but if you don’t have one, you can do what I do. I just take a sauce pot and fill about 2” deep with water and top with a glass bowl.

Glass is important. Stainless will give your lemon curd a metallic taste.

I combine all ingredients (lemon zest, lemon juice, butter, salt, vanilla, two egg yolks and one whole egg and 2/3 cup monkfruit sweetener) in the bowl and begin whisking with a silicone whisk, as it heats.

The silicone is also important since a metal whisk can give the lemon vanilla curd a metallic taste, similarly to the stainless bowl.

I set the heat on medium high and whisk the entire time until the mixture combines and reaches a creamy consistency. It should remind you of a Hollandaise sauce.