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Lemon Curd

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  Lemon juice 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Teaspoon, dissolved in 2 tablespoon/ 30 milliliter water
  Concentrated acesulfame k 165 Gram (Seven 25 Gram Packet)
  Egg substitute 1⁄4 Cup (4 tbs)
  Vanilla extract 2 Teaspoon

Put the lemon juice, cornstarch, and acesulfame-K into a small saucepan and whisk together over medium-low heat.
Cook gently until the mixture starts to thicken.
In a separate container heat the egg substitute and add it to a small amount of the thickened lemon mixture.
Then whisk this mixture into the rest of the lemon mixture in the saucepan.
Add the vanilla extract and cook over medium-low heat for one minute.

Recipe Summary

Side Dish

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