This sugar free lemon curd is low carb and delicious. Use it for cakes, poured over pancakes, as a cupcake filling, or whichever way you like to have it!

Sugar Free Lemon Curd

Ingredients

  • 1 cup freshly squeezed lemon juice (pulp was added back in for extra goodness)
  • 6 eggs
  • 125g soft butter
  • 1/3 cup (75g) Our Low Carb Icing Mix

Method

  • Whisk all ingredients together well.
  • Place in a heatproof bowl over a pot of water and cook on low heat until it thickens.
  • Pour the curd into a cool bowl and allow to cool completely on the bench at room temperature, before pouring into a  jar.
  • Will keep in the fridge for up to 7 days.

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