lemon curd

I love the tanginess of lemon curd!! Made this spread as the original spread, with butter (can also use margarine) and eggs but I made it sugar free, using xylitol. Easy to make and great on toast, scones or a topping for cheesecakes as it contrasts the richness of the cream. There is no vegan version I can think of, unless you want to use a gum or thickener like arrowroot.

PREPARATION & COOKING TIMES: 15mins

INGREDIENTS for 400gr jar:

3 lemons, juiced and zest grated

60gr xylitol

1 tsp stevia

3 eggs, beaten

100gr butter or margarine

• in a pot place the butter, lemon juice & zest and sugars and gently simmer until the butter is melted
• add then the eggs and whisk for 5-7 minutes or until the mixture thickens and starts sticking to the whisk
• sieve the mixture into a jar, to get rid of the zest and bits of egg that curdled
• place the lemon curd in a clean jar
• once cool, place in fridge
• it will keep for a week

NUTRITIONAL VALUE PER 100gr
energy kcal	249.0
fat	23.7
of which saturated	13.9
carbohydrates	5.5
of which sugars	0.5
fibre	0.0
protein	25.4
salt	0.1