Sugar Free Lemon Curd
4 Tbsp butter, salted
1/2 cup lemon juice, preferably fresh
1 cup sugar equivalent artificial sweetener, preferably liquid (NOTE)
3 eggs
1 egg yolk
Cut butter up into pieces (around 8 to 10 pieces is good). Put the
butter into the freezer.
Blend the rest of the ingredients together, with either a stick blender
or standing blender.
Heat slowly in small saucepan or double boiler. Whisk or stir
frequently. When curd begins to thicken to the point where it coats the
spoon, or leaves a trail when the bottom of the pan is scraped with a
spatula, or is 170 degrees F, remove from heat (do not let it get to
boiling).
Immediately whisk or stir in butter. Keep stirring until butter is
melted and incorporated.
Taste. If you think it's too sharp, try adding another Tablespoon or two
of butter. (readjust nutritional info if you add more).
Put in airtight container. A piece of plastic wrap on the surface will
keep a skin from forming. Cool completely before using (it will thicken
a bit more).
It can keep in refrigerator up to one week.
Makes about 1 cup
NOTE: A powdered sugar substitute may have off flavors. I use EZ-Sweetz
liquid sweetener. It has 0 calories and 0 carbs.
Nutritional Information per Tbsp of Lemon Curd: Calories 45, Pro. 1 gr,
Fat 4 gr, Sat. Fat 2 gr, Carb. 1 gr, Sugar 0 gr, Fiber 0 gr, Sodium 34
mg, Chol. 60 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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