Rich, luscious, low carb lemon curd that you can enjoy however you want!
I love it on a little pavlova with fresh strawberries, or swirled into low carb ice cream…
{I also love it just straight-up, as is..!}
Servings: makes about 250 ml
Time: 15 mins
Difficulty: easy
You will need:
1/4 cup xylitol
1/2 cup lemon juice {approx 2 lemons}
1/4 cup lemon zest {from those 2 lemons}
1/2 cup butter
4 egg yolks
Heat the butter in a small saucepan over low heat, without letting it boil.
Mix the 1/4 cup xylitol with the lemon zest and juice and whisk it into the melted butter and keep stirring until the xylitol has melted.
Remove from the heat.
Lightly whisk the 4 egg yolks in a separate bowl, then add to the melted butter mixture, while constantly whisking.
Return to the heat {very low heat} and continue whisking until it starts to thicken.
Transfer the curd to a glass jar and store in the fridge once it’s cooled to room temp.
This low carb lemon curd is rich, tangy, sweet and really hits the spot as a low carb option!
You probably won’t even be able to tell that it’s low carb, seeing as it’s just the sugar that gets swapped out for xylitol.
It should keep in the fridge for a week or so.
I used free range, organic eggs from my very own little hens, so that’s why mine is extremely yellow, almost orange!
