Lemon Curd
This is a take-off of a recipe I found online but of course I Zolafied it to take out the sugar. This lemon curd is tart but my guests all declared it was sweet enough for them!
Yield: Makes about one cup
Ingredients:
4 Tablespoons butter
½ cup FRESH lemon juice
1/3 cup of ZSweet or Swerve (these are sugar substitutes you can order online. They are great for baking. They don’t give off that tinny taste that Truvia sometimes does)
3 eggs
1 egg yolk
1 small pinch salt
Instructions:
Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
Blend the rest of the ingredients together in a blender. Pour into a sauce pan. Heat slowly on medium. Stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 degrees F., remove from heat (don’t let it boil). I use my insta-read meat thermometer to keep an eye on the temperature. This is the tricky part of this recipe. If you cook it too fast the eggs will scramble in the bottom of the pan. Take your time. This is worth being vigilant. I slowly stir this mixture with my wooden spoon; constantly. It takes six to ten minutes or so on medium. It depends on how powerful your burner is.
When it’s ready, turn off the heat. Stir in the butter. Keep stirring until butter is melted and incorporated. If you think it’s too “sharp,” try adding another tablespoon or two of butter.
Enjoy these a LOT!
Cheers,
Zola
