After I made a fluffy, white cake using lots of egg whites, I wanted to use up all my yolks as an icing for it. This lemon curd is quite thick so if you want to use it for drizzling, use more butter until it's the consistency you're looking for. With all the yolks that are in it, it's very high in protein and good fats. Of course, if you don't want to use up a large quantity of yolks, you can always make half of this recipe. It will keep in the refrigerator for at several days. This sauce is good on pound cakes, crepes, pancakes and waffles.
Ingredients
- 14 Egg yolks
- 1 C. Powdered sweetener of choice (I used a combination of Erythritol and powdered stevia.)
- 2/3 C. lemon juice (I used fresh squeezed.)
- 3/4 C. Butter, cut into pieces (I use 3/4 C. for a thicker icing consistency but you will want to add more butter if you want to use it to drizzle.)
- pinch of salt
Instructions
- In a small heavy saucepan over medium heat, whisk egg yolks, sweetener and lemon juice until blended. Add butter and salt. Cook, whisking constantly, until mixture is thickened, but DON'T overcook or it will get lumpy. Cool and then refrigerate until cold.
