Low Carb Lemon Curd

 Lemon Curd

Lemon curd is a dense, intensely flavored egg yolk custard. It is often mixed with whipped cream and served as a dessert or pie filling or on top of toasted breads.

3 egg yolks, lightly beaten

6 packets sugar substitute

1 1/2 teaspoons grated lemon rind

1/3 cup fresh lemon juice

6 tablespoons unsalted butter

In saucepot over medium heat combine yolks, sugar substitute, zest, juice and butter. Stir constantly 5-7 minutes until mixture coats the back of the spoon. Remove from heat and strain through a wire mesh sieve placed over a bowl. Place plastic wrap on surface of lemon curd; refrigerate 1 hour or until cool.

Servings: 6
Fat: 14 grams
Protein: 1 grams
Carbohydrates: 2 grams