Lemon curd with butter
Lemon juice and eggs give this curd a bright flavor and protein, while butter makes it silky. The thickened curd can be chilled and used as a filling. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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1000
Servings: 10 (1 serving ≈ 36 gram)
Digestion time: 3 hour
Complete protein: ✔
Melt butter (100 g) over medium heat and let it cool. Squeeze lemon juice (100 g) and separate the egg whites from the yolks.
Mix the whites with allulose (60 g) and lemon juice. Rub the yolks with the cooled butter, combine the mixtures, and heat over low heat while stirring for about 5 minutes without boiling.
Cool the curd in a bowl of cold water, transfer it to a container, and refrigerate for 24 hours.
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