Lemon Curd (paleo, dairy free)
Traditional lemon curd is high in sugar and fat. Try this healthy version that still has the same tangy, sweet flavour. Use it to fill your pie or cake or alongside your scones. The flax adds a nutty texture and flavor!
(Yields 1 Cup)
- 3 eggs
- ½ cup xylitol
- 1/3 cup lemon juice
- 2 Tbsp coconut oil
- 2 tsp lemon zest
- Omega Crunch Roasted Maple Shelled Flax (approx. 1 Tbsp for topping per serving or 3 Tbsp mixed in for cake filling)
Whisk the eggs, xylitol and lemon juice in a double boiler – over medium low simmering water, until well mixed. Continue to stir until thick, approx. 5-8 minutes. Strain through a metal sieve if you want it completely smooth . (I personally think it is smooth enough and I don’t strain.) Fold in the coconut oil and lemon zest until well blended. Cover and refrigerate for approx. 2-4 hours or until it has thickened to your taste.
Nutritional Info Per Serving (serving = 1 Tbsp):
40 cals, 4g carbs, 3g fat, 1g protein, 0g sugar, 0g fiber
Recipe by Kitchen Caleigh