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- Egg yolks 2
- Lemon zest
- Lemon juice 20ml (can use 10ml)
- Butter 20g (used amul)
- Erythritol and stevia
This recipe is cooked using Double boiler method
Pour water in a deep pot and let it boil. Place a top
Add egg yolks, stevia, erythritol, lemon zest, lemon juice into the top pot of your double boiler. Whisk until completely blended, then continue to whisk as the curd cooks (Almost 10mins).
Remove from heat.
Add the butter now. Mix until it melts to the heat of curd. Pour the curd into a bowl and place a cling film on top it so that it touches the curd. This is to avoid forming layer on top on cooling.
Once cool, store in the refrigerator. this can stay for a week to 10 days.