Add to favorites

Plan Z Phase: This is a Z3 (ZReboot) recipe.

My husband’s favorite flavor is lemon. We have been together 33 years and every year I have made him a different lemon dessert for his birthday. I have had to get pretty creative after all these years!

Lemon curd is easy to make and so versatile. You can even put a dollop of this on pancakes! (Of course you’ll make your pancakes with almond flour…) One of my favorites is to make little lemon tarts with it. The one in the picture were made with crusts I made in cupcake tins so they are very small. I topped them with candied violets. You can order those on line. Or just serve them plain or with sweetened cream on top.

This is a take-off of a recipe I found on line but of course I Zolafied it to take out all the sugar.

This lemon curd is tart but my guests all declared it was sweet enough for them!

Servings: 1 cup

Ingredients:

• 4 Tablespoons butter
• ½ cup FRESH lemon juice
• 1/3 cup of ZSweet or Swerve (They are new sugar substitutes you can order on line. They work great in baking. They don’t give off that tinny taste that Truvia sometimes does).
• 3 eggs
• 1 egg yolk
• 1 small pinch salt

Instructions:

Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.

Blend the rest of the ingredients together in a blender. Pour into a sauce pan.

Heat slowly on medium. Stir frequently. When curd begins to thicken to the point where it coats the spoon or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 degrees, remove from heat (don’t let it boil). I use my insta-read meat thermometer to keep an eye on the temperature. This is the tricky part of this recipe. If you cook it too fast the eggs will scramble in the bottom of the pan. Take your time. This is worth being vigilant. I slowly stir this mixture with my wooden spoon; constantly. It takes 6 – 10 minutes or so on medium. It depends on how powerful your burner is. Turn off.

Stir in the butter. Keep stirring until butter is melted and incorporated.

If you think it’s too “sharp,” try adding another Tablespoon or two of butter.

Put in airtight container. A piece of plastic wrap on the surface will keep a “skin” from forming. Cool completely before using (it will thicken a bit more).

It can keep in refrigerator up to one week.

Enjoy!

Cheers,