Low Carb Lemon Curd

Low Carb Lemon CurdWhen I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree.  Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 67 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary.  Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Lemon Curd
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Ingredients
  1. 2 Egg Yolks
  2. ¼ C Lemon Juice
  3. 5 Drops EZ Sweetz Liquid Sucralose
  4. 6 T Butter
Instructions
  1. Have all ingredients at room temperature.
  2. Put egg yolks, sucralose, and lemon juice is small metal bowl.
  3. Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
  4. Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
  5. This recipe may easily be doubled or tripled.
  6. If ¼ C of lemon juice is not enough then add a little more 1T at a time.
  7. Divide into two small bowls.
  8. Serves 2
  9. 370 Calories, 3.2g Protein 2.5g Carbs, .1g Fiber 2.4g Net Carbs
Notes
  1. I use my egg whites to make the Hazelnut Parmesan Crackers.
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