Lemon Curd?

This recipe … how do you think it would be with Splenda and instead of leaving the lemon zest in strips, either mincing it or using a zester?

http://www.theslowroasteditalian.com/2012/04/lemon-curd.html

Please go to the above link for the instructions.

4 large lemons (or 6 small)
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
5 large eggs
3/4 cup lemon juice (4 lemons)
1/4 teaspoon kosher salt

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s