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 ***

note: ** Use a silicone whisk to prevent metallic aftertaste from eggs and lemon reacting with the metal. ***

subheading: Pre-measure and set aside:

25g butter, cut into pieces

subheading: Mix:

60g allulose

1g salt

0.75g gelatin

2 large egg yolks

2g stevia glycerite

subheading: Whisk in:

50g lemon juice

subheading: Cook med-low, until thickened:

note: stirring constantly,

note: Remove from heat when it thickens, don't let it boil

subheading: Whisk in:

note: the clear gel pre-mix that was set aside earlier

subheading: Whisk in:

note: the butter that was set aside earlier

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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