Lemon Curd
Posted on: February 10, 2019
See biscuit recipe here
This has been a favorite of mine ever since our 6-week driving tour of the British Isles in the 80’s. It is marvelous for use in desserts, but my favorite way to have this is with warm biscuits. I have since modified my recipe to be Atkins or Keto friendly. Love this with my Buttermilk Biscuits shown right. How about some for Valentine’s Day Breakfast this week?
This also makes a delicious cream filling for doughnuts, between layers of vanilla cake, pound cake or to make yummy lemon mini-tarts. 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.
INGREDIENTS:
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 calories, 4.6 g fat, 1.56 g carbs, .41 g fiber, 1.15 g NET CARBS, 2.13 g protein, 23 mg. sodium
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