Decided to try my hand at one of my pastry favorites: 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.
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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:
4.6 g fat
1.56 g carbs, .41 g fiber, 1.15 g NET CARBS
2.13 g protein
23 mg. sodium