Just 4g NET carbs, yes you read that correctly.
Ingredients:
2 Lemons, zest & juice
130g NKD Living Powdered Erythritol
50g butter/ coconut oil
2 eggs beaten
Method:
| 1. | In a heatproof bowl over a pan of simmering water, add the lemon zest, juice, powdered erythritol and butter. Stir occasionally until the butter has melted, you may use coconut oil for a dairy-free option. |
| 2. | Turn the heat to medium/low and use a whisk to stir in the beaten egg, be careful not to scramble the eggs! Gently whisk the mixture over the low heat for approx 10 mins until it thickens to the consistency of custard. |
| 3. | Pour the curd through a sieve into a clean jar to remove the zest. |
| 4. | Cool for an hour and then serve, any longer in the fridge and the curd can crystallise. This curd usually works best when cooked and served on the same day, so just keep that in mind if putting on a pie or tart dessert. |
Nutrition Facts*
| Per 1 Jar | |
| Energy | 447kcal |
| Fat | 38 g |
| Carbohydrates | 134 g -> ONLY 4 G NET CARBS!! |
| Of which sugars: | 4 g |
| Of which polyols: | 130 g |
| Protein | 29 g |
| Salt | 0 g |
*We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We include the sugar alcohol, erythritol, in the final carbohydrate count however it does not affect blood glucose levels in most individuals in the same way as active carbohydrates. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
I used this lemon curd on a tart and it was really delicious! It kept 2 days in the fridge before we ate it all
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