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Old 03-08-2012, 04:09 PM   #1
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Lemon Curd recipe question

If one made this recipe. I looks very possible to make low carb. But what sort of sweetener is needed? Would splenda work or does it need something that acts more sugary like Ideal?

Lemon Curd

Yield: Makes 1 cup.
Ingredients:

* 3 egg yolks
* 1 whole egg
* 3/4 cup sugar
* 1/2 cup lemon juice
* zest of 2 lemons
* 4 tablespoons unsalted butter, cut into small cubes

Directions:

In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.

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Old 03-08-2012, 04:11 PM   #2
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That sure looks good.let me know if splenda works,I want to make this.
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Old 03-08-2012, 04:33 PM   #3
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I've made this many times. Use 1 cup of your sweetner of choice.
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Old 03-08-2012, 04:58 PM   #4
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My tried 'n true recipe for lemon curd is in this recipe thread:

http://www.lowcarbfriends.com/bbs/lo...l#post14520732

I think you can use whatever you like best as a sweetener. Splenda adds 0 bulk, and using the hoarded quickpacks works just fine!
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Old 03-08-2012, 05:01 PM   #5
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Char has a terrific recipe, and it can be lemon or lime, just add extra sweetener to the lime. This is the filling for her lemon bars which are delish! I did use the quick pack but any equivalent would work, the eggs make it thick.

Easy Microwave Lemon Curd

1 cup granular Splenda or equivalent of whatever sweetener you like (I happened to use one of my hoarded QuickPacks)
3 eggs
1 cup fresh lemon juice
Zest of 2 lemons (yellow part only) - use a microplane grater or the finest grating holes on a box grater for this
1/2 cup butter, cut into about 1/2" cubes

In a microwave-safe bowl, whisk together the sweetener and eggs until smooth. Stir in lemon juice and lemon zest Add the chunks of butter and stir just to coat. Microwave on High power for one minute intervals, stirring after each minute, until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, let cool, then store covered in refrigerator for up to 3 weeks.

Thanks again Char for this one, it rocks!

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Old 03-08-2012, 05:03 PM   #6
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great minds (or in my case, one great mind, that would be Char's, and mine, not so much) think alike! This is excellent!

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Old 03-08-2012, 05:14 PM   #7
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I too have some quick packs I horde. LOL thanks

I have everything but real lemons for the zest. So I will have to wait to make it
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Old 03-08-2012, 05:17 PM   #8
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I agree. Charski's recipe is very good. The only thing that I changed was to double the sweetener. Even doubled, the curd came out very tart but I think that Char uses sweeter lemons than I used.
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Old 03-08-2012, 10:19 PM   #9
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Linda Sue

Char and I have Meyer Lemon trees. The juice is sweeter,
and when I use granular Splenda, I also use granular erythritol.
I mix 'em half and half. Lemon and chocolate benefit from the
combo.
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Old 03-09-2012, 12:51 AM   #10
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Quote:
Originally Posted by Barbo View Post
Char and I have Meyer Lemon trees. The juice is sweeter,
and when I use granular Splenda, I also use granular erythritol.
I mix 'em half and half. Lemon and chocolate benefit from the
combo
.
That combo for lemons is good to know.
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Old 03-09-2012, 06:50 AM   #11
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Quote:
Originally Posted by watcher513 View Post
That combo for lemons is good to know.
I agree. Barbo would xylitol work like erythritol? I have a little bit of Erythritol but not much. Ideal is easier to find which is a combo of xylitol and splenda.
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Old 03-09-2012, 07:49 AM   #12
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Quote:
Originally Posted by Barbo View Post
Char and I have Meyer Lemon trees. The juice is sweeter,
and when I use granular Splenda, I also use granular erythritol.
I mix 'em half and half. Lemon and chocolate benefit from the
combo.
And I am envious of both of you. I have seen bags of Meyer lemons in the store but they're not cheap.
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Old 03-09-2012, 08:33 AM   #13
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Just picked 8 meyer lemons off my tree and can't wait to make this. I am kind of addicted to the meyer lemon. I love the orangy-yellow color and the slightly sweet taste it has., Perfect timing for this recipe. Thanks
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Old 03-09-2012, 04:46 PM   #14
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Quote:
Originally Posted by SkeeterN View Post
I agree. Barbo would xylitol work like erythritol? I have a little bit of Erythritol but not much. Ideal is easier to find which is a combo of xylitol and splenda.
Netrition has Sensato brand Erythritol crystals on sale for 6.49 and powdered for 7.99 through 3/15.
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Old 03-09-2012, 07:22 PM   #15
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I make this ALL the time. It's super easy. I like it very tart, so I use 1/2 cup sweetener (splenda is fine), 1/2 cup lemon juice, 2 eggs, pinch of salt, 2 T butter. If you fold in whipped heavy cream after the lemon curd has chilled, then you have a lovely lemon mousse.
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Old 03-15-2012, 01:02 PM   #16
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Made Barbo's recipe and it was lovely but way to tart. So I made it again today and cut the lemon juice by half and I like it much better.

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Old 03-16-2012, 12:02 AM   #17
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Yay Skeeter

I agree, it needs to be much sweeter. It's called taste and go

I think the Splenda/Erythritol is a good combo for lemon and
I would think that Splenda/DiabetiSweet, or Splenda/Xylitol
would work as well. Rhubarb, lemon and cranberries all need
a lot of sugar. In the days long ago when I was using sugar,
I would pour cups of it in rhubarb to get it sweet enough.

I'm happy that Dh likes desserts real sweet too.
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Old 03-30-2012, 07:16 PM   #18
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Bumping for Just Peachy.
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Old 03-31-2012, 09:26 AM   #19
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Bumping for Just Peachy.
TY, verbqueen!
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Old 04-13-2012, 01:57 PM   #20
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I winged a recipe using some Key Lime juice that I squeezed yesterday.

1c. fresh key lime juice
4 eggs
2/3 c. salted butter, cubed
EzSweetz to equal 1.5c. (about 3/4 tsp.)
1/8 c. Truvia

Combine well and whisk in double boiler until thickened, about 5 mins. Cool and store in fridge.

Of course I had to taste it before it's completely cooled and I think it's going to be really nice. Can't wait to really test drive it tomorrow after it's been in the fridge overnight.

Thanks to those who pointed me in this direction!
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Old 04-14-2012, 05:47 PM   #21
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Quote:
Originally Posted by tiva View Post
If you fold in whipped heavy cream after the lemon curd has chilled, then you have a lovely lemon mousse.
I did this last night...OMG! Heavenly! Thank you so much for this suggestion. Hubs really enjoyed it and so did I.
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Old 04-14-2012, 06:22 PM   #22
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I just made this today, to top some lemon bars from another thread... SO GOOD.

I used liquid splenda, and just the 1c equivalent, and I like it. Yes, a bit tart, but I like that <pucker-face>

I LOVE the idea of folding this into whipped cream-- I used to do that with strawberry/rhubarb compote (sugar free) that I made in the summer-- what a good idea!

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Old 04-14-2012, 08:58 PM   #23
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Looks easy enough for me to make
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