Mummy Auckland Blogger New Zealand Lemon Curd Recipe

Sugar-free Lemon Curd and Cookie Recipe + Giveaway!

We have been in our house for just over three years now and the little lemon tree we planted has produced it’s first serious citrus bounty.  Luckily we all love the addition of lemon in baking so my new oven {{sigh $$ sigh}} is set to get a serious workout in the coming weeks.  
New oven, lemon overload plus a delivery of Equal Spoonful= the perfect baking storm.

First up, I wanted to recreate a sugar-free version of one of my favourite and most versatile winter treats, lemon curd.

I researched this a lot; lemon curd recipes are all much of a muchness, the main difference you’ll find between them is the method.  Using Equal Spoonful as a sugar substitute worked perfectly, I’m so happy with the result.  If you’re wondering about the consistency, this curd is silky smooth, lemony perfection!

Sugar-free Lemon Curd Recipe

Ingredients

  • Zest and juice from 4 lemons
  • 1 cup Equal Spoonful
  • 125g salted butter, cut into pieces
  • 4 eggs

 

Place zest, juice, Equal Spoonful and butter in a metal bowl. Place bowl over saucepan of simmering water and stir until Equal Spoonful has dissolved completely and is non-grainy to the touch.  Remove from heat.

Beat eggs with electric mixer, add butter and sugar mixture and beat well until combined.  

Place mixture back over simmering water and cook slowly, whisking continuously until thick enough to coat a spoon.  This took me quite a while, so be patient but don’t let it boil!

Cool and refrigerate.  Will keep for up to 3 weeks in the fridge.

Mummy Auckland Blogger New Zealand Lemon recipeLemon Curd is lovely straight out of the jar of course, but there are just so many ways to enjoy it so I decided to try my hand at some sugar-free thumbprint cookies.  These are just perfect to dollop a heaping teaspoon of lemon curd on!

Sugar-free Thumbprint Cookie Recipe

IngredientsEqual Spoonful recipes Lemon Curd Cookies

  • 200g butter softened
  • 3/4 cup Equal Spoonful
  • 1 cup flour
  • 1 cup cornflour
  • 1/2 tsp baking powder

 

Cream butter and Equal Spoonful until fluffy.  Combine with flour, cornflour and baking powder.  Mix well.  Roll into small balls, don’t be tempted to go too big! The size of an old school .50c is perfect.  Flatten balls with your thumb to create a deep impression.  

Bake at 180° for 20 minutes-ish.

Cool and serve with a dollop of that gorgeous lemon curd on top!

This post was made possible thanks to Equal Spoonful. For more great guilt-free recipes visit Club Equal

WIN!!!

I really enjoyed My waistline really enjoyed using Equal Spoonful to reinvent sugar-free versions of a couple of my favourite treats.  If you would like to win $100 worth of Equal product to find your own guilt-free mojo in the kitchen, just head over to The Best Nest on Facebook and comment on the competition image with your favourite lemony recipe so I can make good use of our beautiful lemons this winter.  Competition closes 31/7/15.

{and because I know I’ll get asked, the gorgeous porcelain enamel bakeware is from the Wiltshire Retro Enamel range, available at The Warehouse}

 

 

 

 

 

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Melissa

I live in rural Auckland, New Zealand. Two boys, one big, one not so big and 2 boy dogs belong to me and I them. I love Coca Cola in all of its sugar-less forms and I love you internet. I take way too many pictures of my kids and collect them all here. This is what I am doing when I should be cleaning or cooking or doing other 'useful' things.

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