I write, read, travel, garden, renovate, work, drink coffee - all the usual things. My lovely partner often accompanies me, and of course my constant companions, two feisty terriers, are never far from my side. We live in and enjoy South Australia.
Published August 1st 2019
Do you have loving memories of Lemon Butter, also called Lemon Curd, that your Granny used to make? But as an adult you've never thought of making it because it's loaded with sugar, right? And it's a bit fiddly to make, isn't it? Well, no, it doesn't have to be fiddly, it can be super easy. And no, it doesn't have to be loaded with sugar. I made this easy sugar-free adaptation, and I thought I'd share it with fellow Lemon Butter lovers!
3/4 cup of fresh lemon juice 1 tablespoon lemon zest (that's freshly grated lemon rind, for those too young to know their cooking terms) 3/4 cup of powdered sweetener (I use just a tad less than this - a couple of flat teaspoons less) 3 eggs, whisked together to combine them 125g unsalted butter, melted (also works with olive oil margarine)
Combine all ingredients in a small saucepan over low-medium heat, or in the top of a double boiler. Whisk continuously so that it doesn't stick. Whisk until it becomes thick enough to hold the marks from the whisk in the surface. This could take up to 30 minutes. Pour into a sterile jar. Refrigerate.
This Lemon Butter / Lemon Curd keeps well for a couple of weeks in the fridge. It's delicious used as a swirl through a cheesecake! This recipe is not only Sugar-free but also Low Carb making it suitable for a Keto diet. And it's mega-delicious!