CHARSKI'S LEMON CURD
2 cups granular Splenda or equivalent liquid Splenda *
3 eggs
1 cup fresh lemon juice, you'll need 8-9 small lemons
2 tablespoons lemon zest, from 2 lemons
1/2 cup unsalted butter, cut in 1/2" cubes
In a microwave-safe bowl, whisk the sweetener and eggs. Whisk in the lemon juice and zest. Add the butter and stir just to coat. Microwave on HIGH in 1 minute intervals, whisking after each minute. Do this until the mixture is thick enough to coat the back of spoon. This will take about 3 minutes. Cool, then chill. Charski said that this will keep in the refrigerator for up to 3 weeks.
Makes 8 servings
* Charski's recipe called for 1 cup of sweetener but I didn't want mine quite so tart. I added another cup's worth of sweetener but it's still very tart.
With granular Splenda:
Per Serving: 369 Calories; 33g Fat; 8g Protein; 12g Carbohydrate; trace Dietary Fiber; 12g Net Carbs
With liquid Splenda:
Per Serving: 339 Calories; 33g Fat; 8g Protein; 4.5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs
This recipe is from Charski at Low Carb Friends. The lemon curd is delicious and the recipe is super easy. It tastes like the filling in a lemon meringue pie. Even though I doubled the sweetener, I think it could use a little more. The photo shows the lemon curd on top of a cheesecake. Here is the recipe.