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  • Tasha De Quincey-Wykes

Lemon Curd

This was one of the easiest and tastiest recipes we made as a family. It’s super low in carbs, great for some vitamin C and Vitamin K2. K2 is important in bone and heart health of which is also needed for good absorption of calcium! We have added it to tarts, meringue, cheesecakes and even lathered on a sweet low carb bread.

1/2 cup butter

1/2 cup lemon juice (roughly 2 large lemons)

zest of two lemons

4 egg yolks

3tbsp Keto friendly sweetener (remember to taste test)



1.In a separate bowl whisk your egg yolks.

2. In a saucepan on a medium heat melt your butter.

3. Add the lemon juice, zest and sweetener to the butter and warm for another minute. Turn down your hob to a low heat.

4. Slowly whisk the butter mixture into the eggs. Keep whisking. When half of the butter is in the eggs, pour the egg mixture back into the saucepan.

5. Keep whisking the mixture on a low heat until it starts to thicken. Once it coats the back of a spoon remove from the heat and pour into a bowl or glass jar. Pop into the fridge to cool.

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