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You can use this cream Low Carb Lemon Curd as a cake topping, cake filling, ice cream sauce, with kefir… there are countless options for using it. Low Carb Lemon Curd.
Low in carbohydrates, this low carb cream It's perfect for satisfying your sweet tooth without breaking your diet. Take note of the recipe!
Low Carb Lemon Curd | Ingredients
1/2 cup ghee butter
1/2 cup Sicilian lemon juice
1/2 cup xylitol sweetener
2 units of egg yolk
2 units of egg
Low Carb Lemon Curd | How to make it
Beat all the ingredients in a mixer or blender.
Cook over low heat until thick.
Do not allow the mixture to boil.
Mix until incorporated.
If you want a smoother cream, pass it through a sieve.
Wait for the cream to cool.
The curd will continue to thicken further as it sits. Transfer to an airtight container and refrigerate.
I also recommend that you check out other Low Carb recipes. If you really want to adopt the Low Carb lifestyle, it is essential to study the subject and have several recipe options at your fingertips.
Low Carb Lemon Curd | Benefits
Through long-term studies, it has been found that the use of lemon stimulates the production of potassium carbonate in the body, promoting the neutralization of acidity in the humoral environment. In fact, although in its free state it has powerful citric acid as its active principle, when in contact with the cellular environment, inside our body, this acid is transformed during digestion and acts as an alkalizing agent, that is, a neutralizer of internal acidity. Its various salts, in turn, are converted into carbonates and bicarbonates of calcium, potassium, etc., which contribute to positively accentuating the alkalinity of the blood.
One of the notable effects of lemon is, for example, that it combats uric acid – a fearsome enemy (often lethal) for many citizens when they reach a more “respectable” age.
Taken in the morning, on an empty stomach (10 to 20 minutes before breakfast), it decongests and detoxifies the body and, if used regularly, will completely eradicate all urates.
Therefore, its great value in various rheumatic and arthritic pathologies is evident. In fact, the ingestion of the lemon diet (see below) increases the excretion of uric acid, urea and phosphoric acid in the urine.
Its internal (and external) use is very useful in regenerating inflamed mucosal tissues, restoring the normal state and functioning of all the organs of the digestive system. In gastrointestinal disorders, the acids in lemon destroy the germs and harmful bacteria that are released and contribute to causing ulcers. It also combats fermentation and gas.
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