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 six-weeks trip through Britain in the 80’s. I have since modified my recipe of the 80’s to be Atkins friendly. Had it on a Muffin in a Minute for breakfast and man was it ever good! This also makes a good cream filling between layers of vanilla cake or pound cake or for lemon mini-tarts. I love it on a hot biscuit as well! 🙂 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:
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