Over Christmas we have been experimenting again and decided to make a Ketogenic Lemon Curd which we would use in our upcoming Lemon Meringue Roulade.
Also a tasty treat to be added to top cheesecake (recipe also coming soon), or even low carb bread etc.
Hope you enjoy
Lemon Curd
Ingredients
- 4 large eggs yolks (chill whites for meringue)
- 135gm powdered erythritol
- Zest of 1 lemon
- 80ml lemon juice
- 1/8 tsp salt
- 85gm organic unsalted butter (room temp)
Method
- Heat pot of water on stove to boil and place bowl on top to make a double boiler
- When boiled, reduce to simmer
- Place yolks, erythritol, lemon zest, juice and juice into top bowl and whisk over the heat till thickened (8-10 mins)
- Remove from heat and stir in the diced butter, allowing it to melt due to the residual heat in the mixture.
- Place mixture into container, covering with cling film (touching on top to prevent skin forming) and allow to cool.
- Remove cling film when cool and place in fridge till required.
- Should be used within 14 days