A yummy dairy-free lemon curd. Perfect companion for Low Carb Melt-In-Your-Mouth Lemon ‘Chiffon’ Poppy Seed Cake.
Ingredients
2 egg yolks
1 Tablespoon full fat coconut milk
1 Tablespoon erythritol
½ tsp liquid SweetLeaf Vanilla Stevia
1-2 tsp lemon juice (if you like it tart)
1 tsp liquid lemon extract
½ tsp lemon zest (optional)
Instructions
Mix all ingredients in a bowl and heat on a double boiler on medium heat. Stir constantly. If you don't have a double boiler like me, you could place the bowl on top of a sauce pan filled with water. Just make sure the bowl isn't touching the water.
Mix until the mixture thickens but be careful not getting it too hot or you'll end up with scramble egg yolks. (usually takes about 7 minutes at least).
Once the mixture thickens, remove from heat and let it cool to room temperature.
Cover the curd with plastic wrap directly to prevent skin forming. Refrigerate for about 1 hour.