Low Carb Lemon Curd

Low Carb Lemon CurdLow Carb Lemon Curd. When 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 70 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

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Lemon Curd
  1. 2 Egg Yolks
  2. ¼ C Lemon Juice
  3. 5 Drops EZ Sweetz Liquid Sucralose
  4. 6 T Butter
  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, 38.6g Fat, 2.5g Carbs, .1g Fiber 2.4g Net Carbs
  1. I use my egg whites to make the Hazelnut Parmesan Crackers.
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