Lemon curd is a thick, soft and velvety cream with a wonderful tart, yet sweet citrus flavor. Traditionally it was used as a spread for scones. Today it is used as a filling for tarts, pies, and cakes. Normally, a lemon curd recipe, such as this, calls for 3/4 cup of sugar. Skip the sugar and just go for a miracle fruit.
Ingredients:
2-1/2 Teaspoons Flour
Grated rind of 2 lemons
¾ Cup lemon juice
3 egg yolks
1 Teaspoon of butter (unsalted)
Directions:
In the top of a double boiler, mix the flour, the beaten egg yolks, lemon juice, rind, and butter. Cook stirring constantly, until mixture coats back of spoon (about 4 to 5 minutes). Mixture will curdle if you don’t stir constantly. Refrigerate and store in a covered jar. Use within a few days.
Remember the miracle fruit.
(Originally on Miracle Fruit Man)
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