LEMON CURD

CHARSKI'S LEMON CURD
2 to 3 1/2 cups granular Splenda or equivalent liquid Splenda *
3 eggs
1 cup fresh lemon juice, you'll need 8-9 small lemons
2 tablespoons lemon zest, from 2 lemons
1/2 cup unsalted butter, cut in 1/2" cubes

In a microwave-safe bowl, whisk the sweetener and eggs. Whisk in the lemon juice and zest. Add the butter and stir just to coat. Microwave on HIGH in 1 minute intervals, whisking after each minute. Do this until the mixture is thick enough to coat the back of spoon. This will take about 3 minutes. Cool, then chill. Charski said that this will keep in the refrigerator for up to 3 weeks.

Makes 1 2/3 cups or about 8 servings

* Charski's recipe called for 1 cup of sweetener but I didn't want mine quite so tart. I added another cup's worth of sweetener but it's still very tart.

With granular Splenda:
Per Serving: 369 Calories; 33g Fat; 8g Protein; 12g Carbohydrate; trace Dietary Fiber; 12g Net Carbs

With liquid Splenda:
Per Serving: 339 Calories; 33g Fat; 8g Protein; 4.5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs

This recipe is from Charski at Low Carb Friends. The lemon curd is delicious and the recipe is super easy. It tastes like the filling in a lemon meringue pie. Even though I doubled the sweetener, I think it could use a little more. The photo shows the lemon curd on top of a cheesecake. Here is the recipe.

UPDATE 8/10/12: I made this again and put 3 1/2 cups worth of liquid Splenda in the lemon curd and it didn't make it any sweeter. It's starting to look like you just can't sweeten that much lemon juice using Splenda.

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