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Old 04-06-2011, 07:44 PM   #31
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Charski these are so Yummy. I took them to a dinner I was invited to. 5 people were there who are diabetics. I don't tell anybody anything until they scarf it down. Even non lc's were amazed.

Another good one girlfriend. Yummmy!!!!!!!

Thank You.
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Old 04-06-2011, 08:01 PM   #32
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Charski thanks so much, you're a gem!!! Can't wait to try this. How great to have a lemon tree! Lucky girl!
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Old 04-07-2011, 07:39 AM   #33
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Quote:
Originally Posted by rosethorns View Post
Charski these are so Yummy. I took them to a dinner I was invited to. 5 people were there who are diabetics. I don't tell anybody anything until they scarf it down. Even non lc's were amazed.

Another good one girlfriend. Yummmy!!!!!!!

Thank You.
Esther, Glad to hear they enjoyed them AND didn't know they were actually GOOD for them til you mentioned it!

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Charski thanks so much, you're a gem!!! Can't wait to try this. How great to have a lemon tree! Lucky girl!
I'm a gem?! May I please be a tanzanite? Those are my faves!

Yes, having that lemon tree is a big plus. We have a lime tree too. At least those two things seem to like the coastal climate, unlike many others!
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Old 04-07-2011, 08:00 AM   #34
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I am saving this to make for our Easter lunch. Eventhough I really have not been missing desserts, I think I will enjoy every bite of this one!
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Old 04-07-2011, 10:52 AM   #35
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Can I replace all of the sweetener in the recipe with liquid Splenda equivalents? Except for the SF Syrup - that I have

TIA!
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Old 04-07-2011, 12:52 PM   #36
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Divabunny, I think it would be fine as long as you're talking about a concentrated sweetener like EZSweets and not something like DaVinci syrups.
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Old 04-07-2011, 01:44 PM   #37
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Divabunny, I think it would be fine as long as you're talking about a concentrated sweetener like EZSweets and not something like DaVinci syrups.
Yup! EZsweets. Can't wait to try this
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Old 04-07-2011, 02:22 PM   #38
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Yep, you're a gem, Char!! Off to check on the internet what a tanzanite looks like. You have me very curious!
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Old 04-07-2011, 02:50 PM   #39
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Jen, LOL! It's a very beautiful purplish blue stone. The best ones are of a very deep hue. The lesser quality ones are nearly lavender, but still pretty!

I'll have to take a picture of mine and post it when I get time.
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Old 04-07-2011, 08:33 PM   #40
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It is very pretty! I found some pics on the internet.
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Old 04-08-2011, 08:33 AM   #41
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Do you know how many lemons you had to use to get the one cup of liquid for the lemon curd?
A few months ago I made a high carb lemon meringue pie for my husband which called for 1 cup of lemon juice. The small lemons are the cheapest around here and 6 of them made almost exactly 1 cup of juice. Also, 1 cup of lemon juice has about 20 net carbs.
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Old 04-08-2011, 02:06 PM   #42
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What should the temperature of the eggs be for the curd room temp or cold from the fridge, or does it matter?
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Old 04-08-2011, 02:23 PM   #43
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I took them out of the fridge maybe 5 minutes before making this - so I'd say it probably doesn't much matter. It may take a few seconds more in the MW if they're cold.
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Old 04-08-2011, 03:45 PM   #44
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Thanks for the info Char. Sometimes the temperature matters of the eggs in certain recipes, once I had a terrible time with adding cold eggs to a flourless chocolate cake.
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Old 04-08-2011, 05:50 PM   #45
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I just made this lemon curd recipe with 1/3 cup of truvia, it turned out so yummy! This is such an easy recipe, I did get a couple flecks or cooked white probably cause I didn't mix it well enough but I strained it through a paint strainer and it's perfect! I'm waiting for it to cool in the fridge. Thanks for this so simple recipe, I'm going to make it this way from now on.
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Old 04-08-2011, 05:54 PM   #46
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Glad it turned out well for you!

I beat the heck outta mine with a fork before I cook it - no discernible egg bits anywhere.
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Old 04-08-2011, 11:16 PM   #47
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Just got back from Sam's. I bought 3 pounds of lemons for about 3 dollars and some change. I can't wait to make the curd.
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Old 05-12-2011, 09:25 AM   #48
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I made these for a camping trip this weekend. The smell is wonderful!

I must say, the key phrase in the instructions is "carefully spread the lemon curd mixture over the topping".


I ended up with a puddle of curd in in the center devoid of cream cheese. :blush:
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Old 05-12-2011, 04:20 PM   #49
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Copying and pasting...

Thanks for the recipe it looks wonderful!! Can't wait to get some lemons to give it a try.
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Old 05-15-2011, 04:13 PM   #50
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Old 05-15-2011, 05:36 PM   #51
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These are seriously good. Addicting even!

ETA: I did try making cookies out of the crust recipe... they were okay... kinda "meh." Something about the lemon topping just makes it delicious.

Last edited by Aediekins; 05-15-2011 at 05:38 PM..
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Old 05-21-2011, 09:27 AM   #52
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Drooooollll !!!
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Old 07-01-2011, 09:45 AM   #53
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Quote:
Originally Posted by That Girl View Post
Do you know how many lemons you had to use to get the one cup of liquid for the lemon curd? I have been avoiding lemon because I thought the counts were too high...do you think I could sub the bottled lemon juice? I assume the amounts would remain the same right? Ack!!!! Sorry for all the questions! Thanks!
I just made the lemon curd and it took 8 very small lemons to get almost 1 cup of juice. I probably should have used 9 but that's all that I had. I bought the tiny 18-cent lemons that Walmart sells.

Charski is right. This is a super easy recipe. I made just the lemon curd to use as a topping for a cheesecake. The only thing I changed was to double the sweetener to 2 cups. I have a feeling that Charski's lemons are much sweeter than the ones that I used. Even with 2 cups of sweetener, it's still very tart.
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Old 07-01-2011, 01:35 PM   #54
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You're probably right about the sweetness level, LindaSue, unless you can find Meyer lemons (which is what I have in my yard!) - they are a cross between a lemon and a tangerine, IIRC, and they're pretty sweet, compared to a "store" lemon.

So adjust accordingly!
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Old 07-02-2011, 06:45 AM   #55
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Quote:
Originally Posted by Charski View Post
You're probably right about the sweetness level, LindaSue, unless you can find Meyer lemons (which is what I have in my yard!) - they are a cross between a lemon and a tangerine, IIRC, and they're pretty sweet, compared to a "store" lemon.

So adjust accordingly!
I thought I had heard that they were sweeter than traditional lemons, probably on some cooking show. Tangerine and lemon sounds like an interesting combo of flavors. Too bad that I've never seen Meyer lemons around here. I'd love to try one. I wonder how much higher in carbs they are than regular lemons.

I did some Googling and had a heck of a time finding any useful nutritional info on Meyer lemons. I finally found a site that listed the juice (rather than a whole lemon) and it said there are 2.6 carbs per ounce. That works out to 20.8 carbs per cup which is about the same as regular lemon juice.
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Old 07-02-2011, 08:55 AM   #56
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We bought a "dwarf" Meyer lemon tree and planted it about 10 years ago now. That sucker is over 8' tall and a good 12' across! DWARF, ha!!

It's loaded with fruit almost year-round. It's a wonderful little tree and the lemons are excellent. Wish you lived closer, I'd give you a bagful, LindaSue!
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Old 07-03-2011, 06:42 AM   #57
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This is the cheesecake that I used the lemon curd on:

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Old 07-03-2011, 10:39 AM   #58
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Linda Sue...did you HAVE to post a picture of that delicious looking pie?? Now I have to have some!!!
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Old 07-04-2011, 04:40 PM   #59
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We bought a "dwarf" Meyer lemon tree and planted it about 10 years ago now. That sucker is over 8' tall and a good 12' across! DWARF, ha!!

It's loaded with fruit almost year-round. It's a wonderful little tree and the lemons are excellent. Wish you lived closer, I'd give you a bagful, LindaSue!
I am so jealous! How cool it would be to have a fruit tree in my yard! Well I have an apple tree but that's not my favorite fruit nor is it useful in so many recipes nor is it very low carb! LOL

Oh and I wanted to ask you if you have a blog or site with all your recipes or do you just post them here on the LCF site?
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Old 07-04-2011, 07:54 PM   #60
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Oh and I wanted to ask you if you have a blog or site with all your recipes or do you just post them here on the LCF site?

No blog, although I have considered it - I do post most of my concoctions here, and on another website that I host. It's called Low Carb 4 Life on ProBoards, if you want to look it up!

And yes, it IS wonderful to have that tree, and our dwarf Bearss Lime, which is still a mere baby. We had an apricot and an apple when we moved in here, but the apricot was diseased and had to be cut down, and the dumb gardeners managed to girdle the apple tree with their string trimmer so it got sick and died too. Those were some killer good apples, too. But that's where the lemon tree is now so all's well that ends well!
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