Guest guest Posted June 16, 2004 Report Share Posted June 16, 2004 Lemon or Lime Curd Makes 1-1/2 cups Totally Lemons Cookbook 3 eggs 3/4 cup Splenda 1 tbsp finely grated lemon or lime zest 1 cup lemon or lime juice 4 tbsp cold butter, cut into tablespoon slices In a bowl or on top of a double boiler, whisk eggs until smooth. Whisk in the Splenda, zest and lemon or lime juice. Place over small pan of simmering water or double boiler bottom and cook over low heat, stirring constantly with a wooden spoon until thick and pale yellow, 7 to 10 minutes. Taste; if it's too tart, add more Splenda. Stir in butter, 1 tablespoon at a time, until thoroughly combined and smooth. Set bowl over ice to cool, stirring frequently. Cover with plastic wrap and store in the refrigerator for up to five days. Nutrition information per (2-tablespoon) serving: Calories 57;Carbs 2g;Protein 2g;Fat 5g;Chol 63mg;Sodium 46mg;Fiber 0g Diabetic exchanges per serving: 1 Fat Quote Link to comment Share on other sites More sharing options...
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