Lemon Curd Recipe With Xylitol

Remove from the heat and strain into a small bowl.

Lemon curd recipe with xylitol. It s best to use sterilised jars to store the lemon curd. Lemon zest 2 teaspoons grated. Sugar alternative equivalent to cup of sugar.

Then place in the oven on a baking sheet at 140 celsius 280 fahrenheit to dry completely. 90g perfect sweet xylitol. Melt the butter in a small saucepan on low heat.

Place a saucepan just smaller than the mixing bowl on the stove with a little water. Whisk in the egg yolks and return to the stove over low heat. 150g unsalted butter diced.

Remove from heat and whisk in sweetener lemon juice and lemon zest until dissolved. Whisk ingredients together well. Combine the sugar and lemon zest in a small bowl stir to mix and set aside about 30 minutes.

Pre measure the lemon juice and prepare the chilled butter pieces. In a glass bowl beat the egg yolks and xylitol until creamy and the xylitol has dissolved. Place on the stove over a medium heat and stir constantly as the mixture slowly thickens.

Wash your glass jar in the dishwasher or with soapy water. Add the xylitol lemon juice lemon zest coconut oil and butter. Bring the water to a steady simmer.