Having been on a low carb high fat diet for nearly a year, I am always looking for something new to make, and having a rather sweet tooth, I always get excited when I find something divine!
We tried this lemon curd at a friend over the weekend and I knew I had to get the recipe. It is very easy with only a few ingredients and took about 20 minutes in total to make.
5 egg yolks
3/4 cup xylitol
1/3 cup fresh lemon juice
2 tbsps grated lemon zest
1/2 cup cold unsalted butter cut into 6 slices
Add 1 inch of water to a medium saucepan and bring to a simmer. In a medium metal or glass bowl whisk the egg yolks and xylitol for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined well. Place the mixing bowl on top of saucepan – make sure the bowl fits comfortably on top of the saucepan, but doesn’t touch the water. Now to test your patience… Stir the mixture constantly with a rubber spatula. Scrape the bottom and sides of the bowl as you stir, until it begins to thicken – about 10 mins. When it coats the back of a spoon, remove from heat.
Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.
Spoon your lemon curd into clean glass containers and allow to cool with a piece of cling film laid on the surface – this will prevent a skin from forming. Once cool, store in fridge.
And voila, your own yummy homemade lemon curd. Either spread on banting bread or mix in with double cream yoghurt for a decadent dessert.
(Recipe from the Banting Blondes)