Lemon Cream #21 (low carb) ✅.

Technically, this is a lemon curd with an extra thickener added (gelatin). It can be used as a filling or topping for other things, but I like to eat it straight, kind of like a lemon pudding.

*** #21 removes cleargel and goes with all gelatin ***

4 large egg yolks (for thicker lemon curd, see Note on eggs)

⅔ cup ( 134g) granulated sugar

⅓ cup (80ml) fresh lemon juice (about 2 to 3 lemons)

⅛ teaspoon salt

6 Tablespoons ( 86g) unsalted butter, softened to room temperature and cut into 6 pieces

Directions at sallysbakingaddiction.com

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