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