Carbs
(Keto Carbs) 0,5g
Fat
0,8g
Protein
0.5g
A lemony-sweet breakfast tip from the UK
Outside the UK and North America, lemon curd is not yet a standard breakfast feature. But that can change quickly – because anyone who has ever tasted the tangy, fresh lemon flavour of lemon curd knows how good it looks on the table – and how amazing it tastes!
Fabulous with Go-Keto Bread
On top of that, prepared with Go-Keto Ghee and Erythritol as follows, lemon curd is a great high-fat keto and low-carb alternative to jam and honey and can be used in many ways. It tastes delicious on its own, but this wonderful keto treat is simply fabulous with toasted Go-Keto Brown Bread!
Keto Bread-Mix Brown Bread Go-Keto 245g
Erythritol Premium Sweetener Shaker Go-Keto 400g
Organic Ghee Go-Keto 1.250g
Velvety and smooth
The creamy lemon curd has a smooth, velvety consistency similar to custard or solid honey and also goes great with sweet pastries such as scones, muffins or cupcakes. Lemon curd can also be used very well as a filling for cakes, pies or desserts.
Lemon or lime?
And if you have a soft spot for limes, simply turn lemon into lime curd. No matter whether lemon or lime, it’s always delicious!
Serves: 20
Ingredients
- juice and zest of 2 organic lemons
- 100g Go-Keto Ghee
- 100g Erythritol
- 1 whole egg
- 3 egg yolks
- pinch of salt
- 20 min. (+3hrs)
Preparation
- First you need the zest and juice of the organic lemons. When grating the peel, please make sure to grate only the yellow part of the peel and not the white part underneath. This usually tastes very bitter and would spoil the flavour.
- Of course, you can now squeeze out the juice.
- Whisk the eggs and put them aside for the time being.
- Melt the Ghee in a saucepan.
- Then add the rest of the ingredients.
- Whisk until the cream becomes thick. This will take a few minutes.
- When the cream has thickened, put it into jam jars and it will keep fresh for a few days when kept well refrigerated.
- After some time in the fridge, it becomes nice and creamy and easy to spread.
