Lemon Curd
Lemon Curd
Print recipe | Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Allergy | Egg |
| Dietary | carb nite solution, Dairy Free, Gluten Free, Paleo, ultra low carb |
Ingredients
- 3/4 cups unsweetened almond milk (about 170ml)
- 1/4 cup full fat coconut milk (about 60 ml)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest (approx. from 1 lemon)
- 2 Medium eggs
- 1 teaspoon liquid vanilla stevia (I used SweetLeaf brand)
Directions
| Step 1 | |
| Mix all the ingredients in a stainless steel bowl | |
| Step 2 | |
| If you don't have a double broiler like me, I placed my stainless steel bowl over a pot of a simmering water. | |
| Step 3 | |
| Keep whisking the mixture to prevent it from curdling. It takes about 8-10 minutes. The mixture will be done once it feels sticky. Since we only used the whole eggs, the mixture might feel a bit differently from the ones that called for yolks only. | |
| Step 4 | |
| Remove the bowl from heat and let it cool to room temperature. | |
