Lemon Curd


One of my favorite things with biscuits is lemon curd.  I grew to love this scone & pastry topping while on an extensive trip through Britain in the 80’s.  This is my traditional recipe modified to be Atkins friendly.  Had it on a Muffin-in-a-Minute for breakfast and man was it ever good!  I would think this would also make a good cream filling between layers of vanilla cake or pound cake.  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.


3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 cals, 4.6g fat, 1.56g carbs, 0.41g fiber, 1.15g NET CARBS, 2.13g protein, 23 mg. sodium


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