Banting lemon curd

Ingredients

5 egg yolks

3/4 cup xylitol

1/3 cup fresh lemon juice

2 tbsps grated lemon zest

1/2 cup cold unsalted butter cut into 6 slices

Add 1 inch of water to a medium saucepan and bring to a simmer. In a medium metal or glass bowl whisk the egg yolks and xylitol for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined well. Place the mixing bowl on top of saucepan – make sure the bowl fits comfortably on top of the saucepan, but doesn’t touch the water. Now to test your patience… Stir the mixture constantly with a rubber spatula. Scrape the bottom and sides of the bowl as you stir, until it begins to thicken – about 10 mins. When it coats the back of a spoon, remove from heat.

Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.

Spoon your lemon curd into clean glass containers and allow to cool with a piece of cling film laid on the surface – this will prevent a skin from forming. Once cool, store in fridge.

And voila, your own yummy homemade lemon curd. Either spread on banting bread or mix in with double cream yoghurt for a decadent dessert.

#banting #lemoncurd