Lemon Curd

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SimpleTruths

(@simpletruths)

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Topic starter 16/07/2020 6:24 pm

I love lemon and anything with lemon in it. Lunch, dinner, dessert, whatever. I love lemon. Along with drinking lemon in warm water all throughout the day, I use a case of lemons every month. There are 140-160 lemons in a case. That’s a lot of lemons and I appreciate each one.

One of my favorite indulgences in my keto life is lemon curd. A little spoonful after dinner and I am satisfied. Here is my recipe:

Lemon Curd:

1/3 - 1/2 cup fresh lemon juice

Zest from a lemon (optional)

2 eggs and 1 yolk

6-7 Tbls keto approved sweetener (instead of 1/2 cup sugar)

Pinch of salt (less than 1/8 tsp)

2 T cold butter

1 T heavy cream

1/4 tsp vanilla extract

Whisk together lemon juice, eggs, yolk, sweetener, and salt in a small saucepan. Over medium heat and whisking or stirring continuously, bring the liquid to a thick consistency (coats the back of a spoon).

Do not let it come to a boil!

Remove from heat and add butter, cream, vanilla. Whisk together until butter is melted and curd is smooth. If you want it super smooth, run it through a strainer to remove the zest and the cooked egg chalazae. Place in a bowl and cover. (Wrap, lid to bowl, plate - whatever. Place in the fridge to cool. I dare you to not keep dipping your spoon in while it is cooling. It is soooo yummy.

Note: if the mixture comes to a boil, the erythritol collects into hard crystals in the curd when it is cool. It makes the texture grainy and gritty.

This topic was modified 4 years ago 4 times by SimpleTruths

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