Ingredients:
3 large eggs
3/4 cup sugar alternative equivalent
1/3 cup fresh lemon juice (2–3 lemons)
4 Tablespoons unsalted butter, room temperature, and cut in chunks
1 Tablespoon lemon zest (optional)
Instructions
In a non-reactive bowl, over simmering water, whisk eggs, sweetener, and lemon juice until blended. Stir constantly to prevent the mixture from curdling. The consistency should look like hollandaise sauce and will take close to 10 minutes of constant stirring. If you have a candy thermometer, you want the temperature to reach 160 F Remove from the heat and place through a strainer (optional). Add the butter, stirring until it has fully incorporated into the curd. Stir in the lemon zest. Immediately place plastic wrap directly on the curd to prevent a film (skin) from forming. Let it cool at room temperature, then refrigerate.
Nutrition Information per Serving
Calories: 35 | Fat: Og I Net Carbs: Ig I Sugar: Og I Protein: LG
Lemon Curd Tartlet
Servings: 24 servings
Ingredients
2 cups coconut flakes, unsweetened
3 egg whites
1 teaspoon vanilla extract
1/4 cup Erythritol or sweetener of your choice
Sugar-Free Lemon Curd
Instructions
Pre-heat oven to 350 degrees and grease mini muffin pan. Set aside.
In a medium bowl mix together, coconut, egg whites, vanilla, and sweetener until combined. Place 1 tablespoon in the pan and press down forming a shell. Bake for 10–12 minutes or until shells are set and lightly browned. Cool and remove from pan. Cool completely before adding curd.
Note: All Recipes From “Keto Desserts” & “Keto Recipes” Ebooks.