Tart and tangy, this sugar-free lemon curd recipe is great for low carb desserts, keto cakes as well as possibly the best ever spread for gluten-free toast and no nut hemp wraps. Smart food - no sugar and no grains!
Ingredients:
115g organic grass-fed butter
100g erythritol
125ml freshly squeezed lemon juice
Grated zest of two lemons
6 egg yolks
To make the lemon curd
Melt the butter gently in a saucepan
Remove from the heat and add the erythritol, lemon juice, zest, and egg yolks
Return to medium-low heat and whisk continuously until the mixture starts to thicken.
Set aside to cool down and then transfer to a sterilised jam jar.
Keep in the fridge for 2- 3 days
Stop Press! We already hand-bake and sell the most amazing no nut hemp wraps from online Keto and Low-carb Bakery - but keep a lookout for the new range of bake your own wraps coming soon to our online shop!
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